Panini Grilled Chicken
A home-style recipe for Panini Grilled Chicken. Makes 4 panini, ready in about 25 minutes.
Ingredients
- 2 boneless chicken breasts (about 400 g)
- ½ tsp ginger-garlic paste
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp lemon juice
- 4 tbsp olive oil / any cooking oil
- 1 cup fresh basil leaves, packed
- 1 garlic clove
- 1 cup (100 g) grated mozzarella / 4 cheese slices
- 4 panini or ciabatta rolls / 8 thick slices bread
Missing something?
- No bread? Use roti or paratha as a wrap.
- No chicken? Use mutton or beef (cook longer), or soya chunks.
- No basil? Use fresh coriander, or dried oregano.
- No cheese? Use skip it, or use cheese spread.
Method
- Cut each breast in half through its thickness to make 4 thin fillets. Rub with the ginger-garlic paste, salt, pepper, lemon juice and 1 tbsp of the oil.
- Cook in a hot pan for 5–6 minutes on each side, until golden and cooked through. Slice thinly.
- Meanwhile, blend the basil, garlic, 2 tbsp of the oil and a pinch of salt into a rough paste.
- Split the rolls and spread the basil paste inside. Fill with the chicken and cheese.
- Brush the outside with the last of the oil. Cook in a frying pan on medium-low heat with a heavy pan pressed on top, for 3–4 minutes on each side, until crisp and the cheese melts.
Tip: No time for the paste? Just tuck whole basil leaves in with the chicken.