Thursday, June 19, 2008
Chicken, Mushroom, Spinach and Roasted Red Pepper Panini
1 loaf of foccaccia Bread
1 large boneless skinless chicken breast - pounded out thin
1 pkg (1/2 really) frozen chopped spinach - thawed and squeezed dry
Roasted Red pepper jarred in oil ( I used 2 pepper halves) squeeze dry and chop
mushrooms - sliced (use whatever kind you like, I used baby bella because I had them)
2 cloves garlic - minced
2 tbsp red wine vinegar
1 cup shredded mozzarella cheese
dijon mustard *optional
Season Chicken with salt and pepper and sautee in EVOO until done. Remove from pan and keep warm. Deglaze pan with vinegar, add more Evoo if needed and add sliced mushrooms and sautee for 2-3 minutes; add minced garlic, thawed spinach, and roasted red pepper and sautee for another 2 to 2 minutes to heat all through. Chop up chicken and add to pan. Stir in 3/4 cup moezarella cheese to melt. Remove from heat.
Cut ends off of Foccacia. Cut in half horizontally and vertically into sandwich sizes.
Rip out some of the inside of the bread on both sides. Spread dijon mustard on one side. Fill with Chicken mixture. Rub both sides of sandwich with EVOO and put on grill that is on very low heat. Top the sandwich with something heavy - ie: brick covered in aluminum foil - I used my baking stone. Keep on grill just long enough to give a nice toast - making sure to toast both sides.
This was a super easy and a very yummy meal! I served with some oven fries. The sandwich was start to finish in less than 20 minutes!
Good thing since I was in a hurry to get dinner finished so we could go see my new baby cousin - Cody! Isn't he gorgeous!