Herbed Chicken and Arugula (Rocket) Panini |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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An interesting sandwich served with tossed salad will be an easy summer lunch or supper. Recipe source: Bon Appetit (June 2004) Ingredients:
1 lb chicken cutlet |
salt |
pepper |
1 1/2 tablespoons thyme, chopped, divided |
6 tablespoons olive oil, divided |
2 garlic cloves, chopped |
3 tablespoons balsamic vinegar |
4 sandwich buns |
1/2 red onion, sliced |
1 bunch arugula |
Directions:
1. Sprinkle chicken with salt, pepper and 1 tablespoon thyme.
2. In a large skillet, heat 2 tablespoons of the oil over medium high heat.
3. Add chicken and saute for 2-5 minutes per side or until golden. Transfer to plate.
4. Add remaining oil (4 tablespoons) to skillet, add garlic and stir over medium heat for 15 seconds. Add vinegar and remaining thyme (1/2 tablespoon) and cook 15 more seconds.
5. Return chicken to skillet and toss until heated through (1 minute).
6. Split sandwich rolls and arrange on 4 individual plates. Top each sandwich bottom half with chicken, onion and arugula and then drizzle with sauce from skillet, top with remaining sandwich top half.
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