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Panini-style grilled chicken

2

  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 Servings
*PLUS Cooking time: 2 minutes, Grilling Time: 16 minutes
Panini-style grilled chicken

James Tse

This speedy main was inspired by the flavour combo of our fave Italian sandwich, with chicken breasts standing in for bread.

Ingredients

  • 1/2 bunch asparagus, about 8 spears

  • 125 g gorgonzola or cheddar

  • 4 skinless, boneless chicken breasts

  • 8 large leaves of basil

  • toothpicks

  • generous pinch paprika

  • generous pinch salt

Instructions

  • Oil grill and heat barbecue to medium. Partially fill a wide frying pan with water and bring to a boil over high heat. Snap tough ends from asparagus and discard. Boil asparagus until tender-crisp, 2 min. Drain. Dry with paper towels. Cut in half crosswise.

  • Divide or thinly slice cheese into 4 portions. Working with 1 chicken breast at a time, make a horizontal slit about 2½ in. (6 cm) long and 1½ in. (3.5 cm) deep into thickest side of each breast. Gently open up like a book and place 2 basil leaves on the bottom. Top with 4 pieces of asparagus, then with cheese. Fold chicken over and fasten edges with toothpicks. Sprinkle with paprika and salt.

  • To barbecue chicken, place on grill and cook, covered, until it feels springy, 8 to 10 min per side. Or, to cook on the stove, oil a large frying pan and set over medium heat. Add chicken and cook until golden, 3 min per side. Reduce heat to medium-low. Cover and cook until chicken is springy when pressed, about 8 min, turning halfway through. Remove toothpicks. Lovely with a salad and grilled baby potatoes.


Nutrition (per serving)

Calories 265, Protein 37g, Carbohydrates 2g, Fat 12g, Fibre 1g, Sodium 554mg.

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