Chicken Panini

This chicken breast panini is pan-grilled and combined with fresh arugula and two Italian cheeses .

• 1/4 cup light mayonnaise
• 2 cloves garlic, minced
• 1 tablespoons extra virgin Italian olive oil
• 1 cup chopped red onions ( 1/4 inch pieces)
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• 2 skinless. boneless chicken breasts, 6 ounces each
• 1 tablespoon Italian dry herb seasoning
• 4 slices Provolone cheese (1/2 oz each)
• 4 slices Italian mozzarella cheese (1/2 inch each)
• 4 slices focaccia bread : about 6x6 inches, toasted
• 16 fresh arugula sprigs
• 4 teaspoons small Sicilian capers (non pareilles)
• 4 thick, ripe tomato slices

METHOD

Preheat oven to 375 degrees F.

Combine mayonnaise and half the minced garlic in a small bowl and mix well. Keep refrigerated.

Heat olive oil in a small skillet over medium-high. Add onions and cook , stirring, until crisp and tender; about 2 minutes. Add honey and balsamic vinegar (preferably 8 year aged vinegar from Modena!). Reduce heat to low and simmer, stirring occasionally, until almost all of the liquid is evaporated (4-5 minutes)

4. Lightly pound chicken breasts and sprinkle with Italian herb seasoning. Heat grilling pan over medium-high heat and pan grill chicken breasts, turning once until grilled, but NOT quite done.

Spread each whole focaccia toasted bread slice with mayonnaise mixture. Top each bread slice with 1 slice each: provolone and mozzarella. Top 2 slices each with one grilled chicken breast, onion mixture, arugula sprigs, capers, tomato slices and remaining toasted bread slice. Flatten slightly with a brick or heavy plate. Grill panini on lightly-oiled grill pan from both sides until crisp on the outside. Place for 2-3 minutes in hot oven until cheese are melted, turning once. Cut each panini into quarters.

Option: serve with fresh tomato, basil, onion and Italian fresh Buffalo mozzarella cheese antiipasti salad.

Serves: 6 - 8

recipe from www.inmamaskitchen.com

Contributor: Wolfgang Hanau

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