Basil Lemon Chicken Panini Recipe

Ingredients for Basil Lemon Chicken Panini

• Boneless Skinless Chicken Breasts
• Lemons
• Garlic Cloves
• Olive Oil
• Salt & Pepper
• Fresh Basil
• 1 ciabatta loaf (or other bread of your choice)
• Basil Pesto
• 8 slices of tomato
• Fontina
• Baby Spinach

How to Make Basil Lemon Chicken Panini

1. **Marinate Chicken:** In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 1 clove minced garlic. Place 2 boneless, skinless chicken breasts (about 1 pound total) between sheets of plastic wrap and pound to 1/2-inch thickness. Place chicken in a resealable bag or bowl with the marinade; marinate for at least 30 minutes, or up to 20 hours in the refrigerator.
2. **Grill Chicken:** Grill chicken over medium-high heat for 6-8 minutes per side, or until cooked through. Alternatively, pan-fry in a hot skillet with a little olive oil for the same cooking time. Slice chicken into 1/2-inch thick strips.
3. **Prepare Bread:** Slice a ciabatta loaf (or your favorite bread) into 4 equal pieces.
4. **Assemble Panini:** Spread 1 tablespoon pesto on one side of each bread slice. Top two slices with grilled chicken, 1/4 cup shredded Fontina cheese, 2 slices of tomato, and a handful of baby spinach.
5. **Grill Panini:** Grill panini in a panini press according to manufacturer's instructions, or cook in a skillet over medium heat for 3-4 minutes per side, or until golden brown and cheese is melted and bubbly. If using a skillet, top with another heavy skillet to press down and ensure even cooking and cheese melting.