Four 4 oz. boneless and skinless chicken fillets, pounded thin
2 T. olive oil
2 cloves garlic, minced
1 T. dried Italian seasoning
1 cup bottled or canned roasted red peppers
4 thick slices provolone cheese
½ cup bottled pesto sauce (or home made)
eight ½” thick slices good quality Italian bread or 4 ciabatta rolls (about 4” x 4”)
olive oil for brushing on bread
Pound the chicken fillets until thin, marinate in oil, garlic, and Italian seasoning for 1 hour.
Heat a grill pan or sauté pan, and cook chicken on medium heat for 5 minutes per side, until golden and cooked through. Top each chicken fillet with some of the roasted peppers and a slice of provolone cheese. Spread both sides of bread with pesto sauce, place chicken inside the bread to form a sandwich, then brush outside of both sides of bread with olive oil.
Heat a grill pan or 10” skillet on medium high heat. Place the panini in pan (2 at a time), weigh the panini down with another skillet and top with a heavy can, cook for 2-3 minutes until bread is toasted, turn panini and weigh it down again with skillet and can, toast for another 2 minutes. Remove from pan, cut in half, and serve with green salad for a complete meal. Serves 4.