ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Rosemary-Chicken Panini with Spinach and Sun-Dried Tomatoes

Photo: Johnny Autry; Styling: Leigh Ann Ross
Hands-on time 40 mins
Total time 1 hr, 10 mins
Yield Serves 4 (serving size: 1 sandwich)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.