Rosemary Chicken Panini

My Garden Life
June 15, 2020
Servings: 4 sandwiches


4 boneless, skinless chicken breasts
2 tablespoons fresh, chopped rosemary
2 cloves garlic, minced
Salt and pepper to taste
3 tablespoons oil
1 red onion, sliced thin
8 slices of Italian or focaccia bread
8 ounces feta cheese
2 tablespoons of butter or olive oil


Combine the rosemary, garlic, salt, pepper and oil. The chicken can marinate in the oil for up to three hours for richer flavor, or simply brush the breasts before grilling. Grill the chicken breasts until thoroughly cooked. Sautee the onions until slightly soft.
Lightly coat one side of the bread slices with butter or olive oil. Layer four slices of bread (on the uncoated sides) with chicken breast, sautéed onions, feta cheese and a sprinkle of additional fresh rosemary if desired. Top each panini with the remaining bread slices, with the uncoated side facing the filling.
Pan-grill sandwiches on a lightly oiled skillet by pressing down on each with a spatula. Or, cook in a panini press. Cook until bread is lightly browned, and the filling is warmed.
Looking for a sweet treat to serve after your paninis? Try one of our 10 Blissful Brownie Toppings.


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