Thursday, October 22, 2009

Spinach Chicken Panini


I initially wanted to try an apple, cheddar and chicken panini, but I was pretty sure C would shoot that down instantly. I had a beautiful bunch of spinach from a salad that never got made, so I thought some cheesey spinach and chicken would work great together...and it did!










Spinach Chicken Panini

4 slices of whole wheat bread
butter
6 tablespoons mozzerella cheese, grated
2 tablespoons parmesan cheese, grated
a hand full of fresh spinach, rinsed and torn
1 boneless skinless chicken breast
2 teaspoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Preheat the oven to 375 degrees. In a shallow baking dish, coat the chicken with the olive oil. Sprinkle the top with the garlic and onion powders, salt and pepper to taste. Roast for 30 to 40 minutes. Let rest for 10 minutes. Slice into 1/4 inch thick slices

Butter four slices of bread. In skillet over medium heat, place one slice of bread, buttered side down. Layer one tablespoon of mozzerella, 1 teaspoon parmesan and layer half of the chicken slices. Layer another tablespoon of mozzerella, 1 teaspoon of parmesan and half a hand full of the torn spinach pieces. Layer another tablespoon of mozzerella and teaspoon of parmesan. Top with the another slice of bread. Press down on the sandwich and flip when the bottom is golden brown.

Repeat the sandwich layering for the second sandwich. Serve warm.
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