Mediterranean chicken Panini


Mediterranean chicken Panini

Servings: 4

Preparation time: 55 min



1/4 cup dry-pack sun-dried tomatoes

2 tablespoons boiling water

1/4 cup drained roasted red bell peppers (from 7-oz jar)

1 tablespoon balsamic vinegar

3/4 teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves

1 clove garlic, finely chopped Dash pepper

2 boneless skinless chicken breasts (4 oz each)

1 small zucchini

4 multigrain ciabatta rolls or whole wheat bagel flatbreads, split

Olive oil cooking spray



1. In small bowl, stir tomatoes and boiling water. Cover; let stand 5 minutes. In food processor, place undrained tomato mixture, roasted peppers, vinegar, oregano, garlic and pepper. Cover; process until smooth. Set aside.

2. Heat closed contact grill or panini maker for 5 minutes. Place chicken on grill. Close grill; cook 6 to 7 minutes or until chicken is no longer pink. Cool chicken slightly; cut crosswise into 2-inch slices. Wipe grill with damp paper towel, if necessary.

3. Using vegetable peeler, cut zucchini into very thin lengthwise strips. Spread reserved tomato mixture on cut sides of rolls. On roll bottoms, place chicken slices and zucchini strips; cover with roll tops. Lightly spray top and bottom of each sandwich with olive oil cooking spray.

4. Place sandwiches on grill (in batches, if necessary). Close grill, pressing down lightly; cook 2 to 3 minutes or until bread is toasted and sandwiches are hot.



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