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Chicken and Roasted Pepper Panini

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“Layer wine-marinated chicken, creamy chevre cheese, roasted sweet peppers, and fresh basil for a simple sandwich supper they'll love. From BHG website. I will be trying this one soon. Posted for ZWT4 Italy.”
READY IN:
40mins
SERVES:
4
YIELD:
4 Sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. For marinade, in a small bowl whisk together oil, vinegar, thyme, salt, and crushed red pepper. Reserve 2 tablespoons of mixture; set aside.
  2. Place chicken between two sheets of plastic wrap; pound lightly with the flat side of a meat mallet to about 1/2-inch thickness.
  3. Place in a resealable plastic bag set in a shallow dish. Add remaining marinade; seal bag. Marinate at room temperature about 15 minutes or in the refrigerator for up to 1 hour.
  4. Lightly grease the rack of an indoor electric grill or lightly coat with nonstick cooking spray. Preheat grill. Drain chicken, discarding marinade. Place chicken on the grill rack. If using a covered grill, close the lid. Grill until chicken is no longer pink (170°F).
  5. Brush cut sides of bread with reserved marinade. Place bread, cut sides down, on grill rack. If using a covered grill, close the lid. Grill until lightly toasted.
  6. To serve, place a chicken breast on each grilled bread slice. Spread with cheese. Top each sandwich with sweet pepper and basil. Makes 4 sandwiches.

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