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Photo: Johnny Autry; Styling: Leigh Ann Ross Photo by: Photo: Johnny Autry; Styling: Leigh Ann Ross

Rosemary-Chicken Panini with Spinach and Sun-Dried Tomatoes

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.

Cooking Light JANUARY 2012

  • Yield: Serves 4 (serving size: 1 sandwich)
  • Hands-on:40 Minutes
  • Total:1 Hour, 10 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 414
  • Fat: 14.8g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 2.1g
  • Protein: 35.5g
  • Carbohydrate: 33.6g
  • Fiber: 3.1g
  • Cholesterol: 77mg
  • Iron: 4mg
  • Sodium: 687mg
  • Calcium: 114mg
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Rosemary-Chicken Panini with Spinach and Sun-Dried Tomatoes recipe

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