Fig-Glazed Chicken Panini with Brie

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Fig-Glazed Chicken Panini with BrieRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

For sandwiches with great crunch, look for a rustic whole-grain bread boule. If you have trouble cutting 1-ounce slices across the width of the boule, cut it in half first.

Serves 4 (serving size: 1 sandwich)


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2 teaspoons canola oil
3 (4-ounce) skinless, boneless chicken thighs
2 tablespoons fig jam
3/8 teaspoon kosher salt, divided
3/8 teaspoon freshly ground black pepper, divided
1 cup chopped Lacinato kale
1 teaspoon sherry vinegar
8 (1-ounce) slices whole-grain bread
1 small ripe pear, cut into 12 thin slices
3 ounces Brie cheese, chopped
Cooking spray


Hands-on: 24 Minutes
Total: 24 Minutes

1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan; cook 4 minutes or until browned. Turn chicken over; cook 2 minutes or until done. Remove chicken from pan; let stand 5 minutes. Cut chicken into thin slices. Combine chicken, jam, 1/4 teaspoon salt, and 1/4 teaspoon pepper; toss to coat.

2. Combine kale and vinegar in a medium bowl; toss to coat. Divide chicken mixture evenly among 4 bread slices. Top each with 3 pear slices and 3/4 ounce cheese; sprinkle remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper over sandwiches. Divide kale mixture evenly among sandwiches; top with remaining bread slices. Lightly coat sandwiches with cooking spray.

3. Return pan to medium heat. Add sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches, pressing gently to flatten; cook 2 minutes on each side or until browned and cheese begins to melt.

Created date

March 2015

Nutritional Information

Calories 411
Fat 16.1 g
Satfat 5.8 g
Monofat 5.9 g
Polyfat 3 g
Protein 27 g
Carbohydrate 39 g
Fiber 6 g
Cholesterol 100 mg
Iron 2 mg
Sodium 628 mg
Calcium 122 mg