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Chicken Apricot Panini

Chicken Apricot Panini
PREP TIME
10 min
COOK TIME
45 min
YIELDS
1 serving

An easy way to craft delicious paninis you can enjoy for lunches and dinners throughout the week.

Special equipment: A panini maker (optional).

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Ingredients

Panini

2
Tbsp apricot preserves
2
Tbsp mayonnaise
1
piece Perfect Grilled Chicken (thawed if frozen), recipe follows
2
slices good, thick sourdough bread
2
slices provolone cheese
4
fresh sage leaves
¼
red onion, sliced very thin
2
Tbsp butter, softened

Perfect Grilled Chicken

2
cups olive oil
6
Tbsp honey
3
heaping Tbsp Dijon mustard
1
Tbsp salt
2
tsp ground thyme
2
tsp ground oregano
Juice of 12 lemons
24
boneless, skinless chicken breasts
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Directions

Step 1

In a small bowl, add the apricot preserves and mayonnaise and stir to combine. Slice the Perfect Grilled Chicken into strips.

Step 2

To build the sandwich, spread both slices of bread with the apricot-mayonnaise spread. On one half, lay a slice of cheese, the chicken strips, sage, red onion slices and the second slice of cheese. Put on the top piece of bread and spread softened butter on both sides of the sandwich.

Step 3

Grill the sandwich in a hot panini maker until golden and crisp. (If you do not have a panini maker, you can grill the sandwich in a skillet, laying another heavy skillet on top of the sandwich to press it together. Turn to grill the other side in the same way.)

Step 4

Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.

Step 5

Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.

Step 6

Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.

Step 7

Transfer the chicken to freezer bags individually and in pairs, so it’s easy to defrost the exact amount you need. Yield: 24 servings.

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