Chicken And Roasted Pepper Panini

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 1/4 cup olive oil
• 4 teaspoons red wine vinegar
• 1 tablespoon fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 4 boneless skinless chicken breast halves
• 4 slices italian bread, 1-inch bias-cut slices
• 1/4 cup semi- soft cheese, with herbs or 1/4 cup semisoft chevre cheese
• 1 cup roasted red pepper, cut into strips (about one 7-ounce jar)
• 1/2 cup fresh basil or 1/2 cup watercress or 1/2 cup baby spinach leaves

Recipe

• 1 for marinade, in a small bowl whisk together oil, vinegar, thyme, salt, and crushed red pepper. reserve 2 tablespoons of mixture; set aside.
• 2 place chicken between two sheets of plastic wrap; pound lightly with the flat side of a meat mallet to about 1/2-inch thickness.
• 3 place in a resealable plastic bag set in a shallow dish. add remaining marinade; seal bag. marinate at room temperature about 15 minutes or in the refrigerator for up to 1 hour.
• 4 lightly grease the rack of an indoor electric grill or lightly coat with nonstick cooking spray. preheat grill. drain chicken, discarding marinade. place chicken on the grill rack. if using a covered grill, close the lid. grill until chicken is no longer pink (170°f).
• 5 brush cut sides of bread with reserved marinade. place bread, cut sides down, on grill rack. if using a covered grill, close the lid. grill until lightly toasted.
• 6 to serve, place a chicken breast on each grilled bread slice. spread with cheese. top each sandwich with sweet pepper and basil. makes 4 sandwiches.