Grilled Chicken And Provolone Panini
Category: Eggplant
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Serves/Makes: 4
Ready in: < 30 minutes
- 4 chicken breast halves, boneless and skinless
- 2 tablespoons butter, melted
- 2 teaspoons fresh sage, chopped
- OR
- 1/2 teaspoon dried sage
- 2 teaspoons fresh rosemary, chopped
- OR
- 1/2 teaspoon dried rosemary
- salt, to taste
- freshly ground black pepper, to taste
- 4 crusty rolls of choice (e.g., French, Italian, sourdough)
- 1/3 cup balsamic vinaigrette salad dressing
- 2 cups arugula, washed and dried
- 8 pieces prosciutto, thinly sliced
- 8 pieces provolone, thinly sliced
Brush chicken breasts lightly with melted butter. Combine sage and rosemary and sprinkle on both sides of chicken. Season with freshly ground salt and pepper. Grill chicken breasts over charcoal grill, in stove-top grill pan, or under broiler until firm to the touch. Transfer to plate and let cool approximately 10 minutes. Slice rolls in half. Sprinkle bottom of each roll with vinaigrette. Divide arugula among the four rolls. Layer 2 slices of prosciutto and 2 slices of provolone on each roll. Slice each chicken breast half crosswise into diagonal slices, about 1/2-inch thick and place on top of cheese. Drizzle more vinaigrette over chicken. Place top of roll on and press down gently so sandwich stays together. Tightly wrap each sandwich in plastic wrap and refrigerate until serving time.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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