Rosemary-Chicken Panini with Spinach and Sun-Dried Tomatoes
You can never have too many main course recipes, so give Rosemary-Chicken Panini with Spinach and Sun-Dried Tomatoes a try. This recipe serves 4. One serving contains 307 calories, 30g of protein, and 17g of fat. Head to the store and pick up oil-packed sun-dried tomato, olive oil, salt, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
Combine 2 teaspoons olive oil, rosemary, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.
Heat a large nonstick skillet over medium-high heat.
Add remaining 4 teaspoons oil to pan.
Add sun-dried tomato, red pepper, and garlic; saut 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.
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.
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.
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.