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Herbed Chicken and Cheese Panini
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Prep Time:
25 minutes
Total Time:
25 minutes
Tender chicken on pita with melted cheese, juicy tomatoes, onions, and herbs for a delicious sandwich.
Ingredients:
  • 1 tablespoon butter or margarine, softened
  • 1 tablespoon chopped fresh herbs (such as parsley, basil, thyme, oregano)
  • 2 boneless skinless chicken breasts, pounded thin (about 1/2 lb)
  • Salt and pepper to taste, if desired
  • 1 tablespoon olive oil
  • 1/2 cup sliced red onion (about 1/2 medium onion)
  • 2 (7-inch) pocketless pita breads or flatbreads, each cut in half
  • 4 slices sharp Cheddar cheese (about 1 oz each)
  • 1 medium tomato, thinly sliced
Instructions:
  • Combine butter and herbs in a small bowl until well mixed; then, set it aside.
  • Season the chicken with a generous amount of salt and pepper. In a 10-inch nonstick skillet, heat oil over medium-high heat until it shimmers. Cook the chicken in the hot oil for about 5 minutes, flipping occasionally, until it is no longer pink in the center. Remove the cooked chicken from the skillet and set it aside to keep warm. In the same skillet, add the onion and cook for about 3 minutes, stirring occasionally, until the onion is tender. Remove the onion from the skillet and set it aside. Reduce the heat to medium.
  • Coat all 4 bread halves with a flavorful half teaspoon of herbed butter. Place 2 halves in a heated skillet, buttered side facing down. Layer each with 1 slice of cheese, 1 chicken breast, half of the onion and sliced tomato, and another slice of cheese. Finally, top with the remaining pita bread halves.
  • Cook until the bottom is golden brown, pressing with a spatula for about 2 minutes. Flip and cook for an additional 2 minutes, pressing until cheese is melted. Cut each sandwich in half before serving.

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