Rosemary-Chicken Panini With Spinach And Sun-Dried Tomatoes Recipe

Name: Rosemary-Chicken Panini With Spinach And Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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; saute 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.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Rosemary-Chicken Panini With Spinach And Sun-Dried Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary-Chicken Panini With Spinach And Sun-Dried Tomatoes

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