Recipe by EmmyDuckie
A friend of mine and I once made this from a recipe we found in a cooking magazine, but lost the recipe. I found it again, so I'm putting it here so as not to lose it again. It calls for ciabatta bread, but anything light with a good crunchy crust will be as good. It's also great grilled panini-style.
Top Review by momaphet
For me this is panini with potential. I found the wine/vinegar/sugar syrup too sweet and by the time it cooked down it had a almost carmelized after taste. I ended up making more w/o the sugar and cooking it less, so that it was less syrupy but had a better flavor. I had left over grilled chicken which was great with the roasted red pepper and red onion. I dislike goat cheese so left that out, I had planned to sub fresh mozzarella but it had turned sour , so to keep it from being too dry I added some fresh pesto aioli, which turned out to be perfect with it. For bread I used baquette slices. I will try this again with a cheese substitute. Thank you Emmy sharing your recipe. Reviewed by a Chic Chef for ZWT4 Italy - Panini Challenge
- 2 small boneless skinless chicken breasts
- 1 tablespoon olive oil
- salt and pepper
- 2 ciabatta rolls, sandwich size
- 2 tablespoons goat cheese
- 1 cup baby spinach leaves
- 1⁄2 red onion
- 1⁄4 cup roasted red pepper
- 1 cup white wine
- 1⁄2 cup balsamic vinegar
- 2 tablespoons sugar
Directions See How It's Made
- Salt and pepper chicken breasts.
- Heat olive oil in a nonstick skillet over medium high heat.
- Cook chicken until no longer pink, about 4-5 minutes per side.
- Remove chicken, keep warm.
- Add wine, sugar, and vinegar to pan, increase heat to high, reduce until thick and syrupy.
- Cut rolls in half, spread with goat cheese.
- Add chicken, spinach, onion, peppers, and sauce.
- You may have sauce left over. Save it. It's great on steaks, too.