- Calories 414
- Fat 14.8g
- Satfat 3.9g
- Monofat 6.3g
- Polyfat 2.1g
- Protein 35.5g
- Carbohydrate 33.6g
- Fiber 3.1g
- Cholesterol 77mg
- Iron 4mg
- Sodium 687mg
- Calcium 114mg
Rosemary-Chicken Panini with Spinach and Sun-Dried Tomatoes
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.
How to Make It
Step 1
Combine 2 teaspoons olive oil, rosemary, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.
Step 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.
Step 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.
Step 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.
Step 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.
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