Serves 4

2 Tablespoons extra virgin olive oil
1 teaspoon chopped fresh rosemary
4 four ounce chicken breast
1/8 teaspoon crushed red pepper
8 garlic cloves, thinly sliced
6 ounces baby spinach
Kosher salt and fresh ground pepper
8 slices of Italianb bread
1/2 cups of shredded fresh mozzarella cheese
3 Tablespoons butter

In a skillet over medium heat in a Tablespoon of oil, cook chicken breasts and rosemary.

In another skillet over medium high heat a Tablespoon of oil, cook sun-dried tomatoes, red pepper, 1/4 teaspoon of salt and garlic. Saute until garlic browns. Add spinach and cook until it wilts.

Top 4 slices of bread with butter. Turn over and cover with 1 Tablespoon cheese, 1 chicken breast, 1/4 spinach mixture, 1 Tablespoon cheese and the remaining slices of bread. Cook on a panini press until done. Serve.

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