Rosemary-Chicken Panini with Spinach and Sun-Dried Tomatoes

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Rosemary-Chicken Panini with Spinach and Sun-Dried TomatoesRecipe
Photo: Johnny Autry; Styling: Leigh Ann Ross
Grilled Rosemary-Chicken Panini with Spinach and Sun-Dried Tomatoes is a delicious solution to the busy weeknight dinner dilemma. This excellent sandwich is loaded with fresh flavor and is guaranteed to satisfy any appetite.
Serves 4 (serving size: 1 sandwich)


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2 tablespoons extra-virgin olive oil, divided
1 teaspoon chopped fresh rosemary
4 (4-ounce) chicken cutlets
1/4 cup chopped drained oil-packed sun-dried tomato
1/8 teaspoon crushed red pepper
8 garlic cloves, thinly sliced
1 (6-ounce) package fresh baby spinach
3/8 teaspoon salt, divided
Cooking spray
1/8 teaspoon freshly ground black pepper
8 (1-ounce) slices country-style Italian bread
1/2 cup (2 ounces) shredded fresh mozzarella cheese


Hands-on: 40 Minutes
Total: 1 Hour, 10 Minutes

1. Combine 2 teaspoons olive oil, rosemary, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.

2. Heat a large nonstick skillet over medium-high heat. Add remaining 4 teaspoons oil to pan. Add sun-dried tomato, red pepper, and garlic; sauté 1 minute or until garlic begins to brown. Add spinach; cook 1 minute or until spinach barely wilts. Stir in 1/8 teaspoon salt; set aside.

3. Heat a grill pan over medium-high heat; coat with cooking spray. Sprinkle chicken with remaining 1/4 teaspoon salt and black pepper. Cook chicken 3 minutes on each side or until done. Remove chicken from pan; keep pan on medium-high heat.

4. Top each of 4 bread slices with 1 tablespoon cheese, 1 chicken cutlet, one quarter of spinach mixture, 1 additional tablespoon cheese, and remaining 4 bread slices.

5. Recoat grill pan with cooking spray. Arrange 2 sandwiches in pan. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook 4 minutes on each side (leave skillet on sandwiches while they cook). Repeat procedure with remaining 2 sandwiches. Cut each sandwich in half; serve immediately.

Created date

December 2011

Nutritional Information

Calories 414
Fat 14.8 g
Satfat 3.9 g
Monofat 6.3 g
Polyfat 2.1 g
Protein 35.5 g
Carbohydrate 33.6 g
Fiber 3.1 g
Cholesterol 77 mg
Iron 4 mg
Sodium 687 mg
Calcium 114 mg