Ingredients:
4 boneless skinless chicken breasts, and pounded thin
3 tablespoons olive oil
1 tablespoon fresh minced garlic
1 tablespoon dried Italian seasoning
salt and pepper
1 1/2 cups roasted red peppers ( bottled or canned)
4 slices provolone cheese ( sliced thick)
1/2-3/4 cup pesto sauce ( bottled or homemade)
8 slices Italian bread ( sliced 1/2-inch thick, can use about 4 x 4-inch ciabatta rolls in place of the Italian bread)
olive oil, for brushing on bread
Directions:
Pound the chicken fillets until thin between two pieces of waxed paper, then marinate in oil, garlic, pepper and Italian seasoning for about 1-1/2 hours.
Heat a grill pan or saute pan (the breasts can also be grilled on the BBQ).
Season the breasts with salt and pepper.
Cook the chicken on medium heat for about 5 minutes per side, or until golden and cooked through.
Remove from pan and place on a plate or board.
Top each fillet with some of the roasted peppers and a slice of cheese.
Spread BOTH sides of the bread with pesto sauce.
Place chicken inside the bread and form to a sandwich.
Brush both sides of the outside of bread with olive oil.
Heat a grill pan or a 10-inch skillet on medium high heat. Place the panini in the pan (only 2 at a time).
Weigh the panini down with another heavy skillet and then top with a heavy can (a very large can of tomato juice works great for this!) cook for about 3 minutes, or until bread is toasted.
Turn the panini, and weigh it down again with a heavy skillet and a can on top, and toast for another 3 minutes.
Remove from pan and cut in half.
Servings: 4
Time preparation: 90 min.
Time total: 90 min.