Herbed Chicken and Arugula Panini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve with: Potato and green bean salad. Ingredients:
1 pound thin chicken cutlets |
1 1/2 tablespoons chopped fresh thyme, divided |
6 tablespoons olive oil, divided |
2 garlic cloves, finely chopped |
3 tablespoons balsamic vinegar |
8 1/3- to 1/2-inch-thick slices olive bread or 4 crusty sandwich rolls |
1/2 red onion, thinly sliced |
1 bunch arugula |
Directions:
1. Sprinkle chicken on both sides with salt and pepper, then 1 tablespoon thyme. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken; sauté until golden and cooked through, about 2 minutes per side. Transfer chicken to plate.
2. Add remaining 4 tablespoons oil and garlic to skillet; stir over medium heat 15 seconds. Add vinegar and remaining 1/2 tablespoon thyme; cook 15 seconds, scraping up browned bits. Return chicken to skillet and toss until heated through, about 1 minute.
3. Arrange 1 bread slice on each of 4 plates. Top with chicken, onion, and arugula, then drizzle with vinaigrette from skillet. Top with remaining bread.
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