It is nice to be back in the US with less expensive food, but I definitely got more of an appreciation for organic and locally grown food from the UK. It has changed the way I buy and prepare food now that I am back home. I am not taking an "all or nothing" approach, but just trying to be more aware of the foods I buy and cook.
This panini is from the Pioneer Woman's Food from my Frontier cookbook. I found a similar recipe on her website, but it is not quite the same one that is in the cookbook. It was so easy, and absolutely delicious. This is the kind of recipe I love because I can easily customize it for picky eaters in our family. We all had a chicken panini, but some had the apricot spread, some had cheese, and some ate it plain.
I used a technique that the recipe in the cookbook recommended. I butterflied the chicken breasts or cut them in half horizontally. This made them very thin and they cooked quickly. I had never tried this before, and it basically gave us twice the meat for our meal. In addition, the thinner chicken breasts fit better on the bread for a panini.
Here are a few changes I made to the recipe.
- I sauteed the red onions to make their flavor a little milder.
- I added provolone cheese to the sandwich.
- I used bread from a bakery instead of crusty French bread. You definitely need a hearty bread for a panini.
Here's the simplified recipe. You can see more details on the Pioneer Woman Website.
2 boneless chicken breasts
Canola oil
Butter
Salt and Pepper
12-16 fresh sage leaves
1/4 cup apricot preserves
1/4 cup mayonnaise
Bread
Thinly sliced red onion
Cut chicken in half horizontally.
Heat canola oil and 2 T butter in skillet. Brown both sides of chicken. Put sage leaves and red onion in oil.
Mix preserves and mayo to make a spread.
Build sandwich with chicken, optional cheese, red onions, spread and sage. Put butter on outside of bread. Grill on the panini press.
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