Chicken Panini with Spinach and Sun-Dried Tomatoes
2 tablespoons extra-virgin olive oil, divided
1 teaspoon chopped fresh rosemary
4 (4-ounce) chicken cutlets
1/4 cup chopped oil packed sun dried tomato
1/8 teaspoon crushed red pepper
8 garlic cloves, thinly sliced
1 (6-ounce) package fresh baby spinach
3/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
8 (1-ounce) slices country style Italian bread
1/2 cup (2 ounces) shredded fresh mozzarella cheese
Combine 2 teaspoons olive oil, rosemary, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator approx. 30 mins.
Heat a large nonstick skillet over medium-high heat. Add remaining 4 teaspoons oil to pan. Add sun dried tomato, red pepper, and parlic; saute' 1 min. or until garlic begins to brown. Add spinach; cook 1 min. or until spinach barely wilts. Stir in 1/8 teaspoon salt; set aside.
Heat a grill pan over medium-high heat; coat with cooking spray. Sprinkle chicken with remaining 1/4 teaspoon salt and the remaining black pepper. Cook chicken 3 mins on each side or until done. Remove chicken from pan; keep pan on medium -high heat.
Top each of 4 bread slices with 1 tablespoon cheese, 1 chicken cutlet, one quarter of spinach mixture, 1 additional tablespoon cheese, and remaining 4 bread slices.
Re- coat grill pan with cooking spray. Arrange 2 sandwiches in pan. Place a heavy skillet on top of sandwiches; press gently to flatten. Cook 4 mins on each side (leave skillet on sandwiches while they cook). Repeat process with remaining 2 sandwiches. Cut each sandwich in half; ready to serve!
Serving Size: Serves 4: 1 sandwich per serving
Nutritional info per serving:
Fat: 14.8 grams
Protein: 35.5 grams
Carbs: 33.6 grams
Sodium: 687 mg