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Herbed Chicken and Arugula Panini

Herbed Chicken and Arugula Panini


  • 1 pound thin chicken cutlets
  • 1 1/2 tablespoons chopped fresh thyme, divided
  • 6 tablespoons olive oil, divided
  • 2 garlic cloves, finely chopped
  • 3 tablespoons balsalmic vinegar
  • 8 1/3 to 1/2-inch thick slices olive bread or 4 crusty sandwich rolls
  • 1/2 red onion, thinly sliced

Recipe Preparation

  • Sprinkle chicken on both sides with salt and pepper, then 1 tablespoon thyme. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken; sauté until golden and cooked through, about 2 minutes per side. Transfer chicken to plate.

  • Add remaining 4 tablespoons oil and garlic to skillet; stir over medium heat 15 seconds. Add vinegar and remaining 1/2 tablespoon thyme; cook 15 seconds, scraping up browned bits. Return chicken to skillet and toss until heated through, about 1 minute.

  • Arrange 1 bread slice on each of 4 plates. Top with chicken, onion, and arugula, then drizzle with vinaigrette from skillet. Top with remaining bread.

Recipe by Brooke Dojny, Melanie BarnardReviews Section

Watch the video: Beths Panini Sandwich Recipes- 2 Ways! ENTERTAINING WITH BETH Contest Closed (October 2020).