Season Chicken with Italian seasoning, salt, and pepper.
Cook Chicken: Grill, bake at 375°F (190°C) for 20-25 minutes, or pan-fry until cooked through (internal temperature of 165°F/74°C). Let rest and slice thinly.
Prepare Sauce: In a small bowl, combine Tomato sauce, Sun-dried tomatoes, Balsamic vinegar, Honey, and Garlic. Mix well.
Assemble Panini: Spread Sauce on the inside of the Ciabatta bread slices. Layer with Spinach, sliced Chicken, and Provolone cheese.
Grill Panini: Butter the outside of the bread. Grill in a panini press or skillet over medium heat for 3-5 minutes per side, or until golden brown and cheese is melted.
Ingredients
2
1 lb450 gBoneless skinless chicken breasts
1 tsp5 mLItalian seasoning
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper
1/2 cup120 mLTomato sauce
2 tbsp30 mLSun-dried tomatoes-oil packed, drained
1 tbsp15 mLBalsamic vinegar
1 tsp5 mLHoney
1/2 tsp2.5 mLGarlic-minced
4 slices56 gProvolone cheese
1/4 cup30 gSpinach-fresh
4 slices60 gCiabatta bread
Equipment
Grill or oven
Skillet or panini press
Cutting board
Knife
Bowls
Instructions
Season Chicken with Italian seasoning, salt, and pepper.
Cook Chicken: Grill, bake at 375°F (190°C) for 20-25 minutes, or pan-fry until cooked through (internal temperature of 165°F/74°C). Let rest and slice thinly.
Prepare Sauce: In a small bowl, combine Tomato sauce, Sun-dried tomatoes, Balsamic vinegar, Honey, and Garlic. Mix well.
Assemble Panini: Spread Sauce on the inside of the Ciabatta bread slices. Layer with Spinach, sliced Chicken, and Provolone cheese.
Grill Panini: Butter the outside of the bread. Grill in a panini press or skillet over medium heat for 3-5 minutes per side, or until golden brown and cheese is melted.
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