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Grilled Chicken Panino
1 Free Range Chicken Breast (skinless)
Salt
Pepper
1 Garlic Clove
10 Sprigs of Fresh Italian Parsley
1/4 Cup Extra Virgin Olive Oil
Balsamic Vinegar
Black Olive Paste
Arugula (Rocket) Lettuce
Portugese Bun

 

Pre-heat a stove top grill or bbq (preferably on high).

Prepare a marinade by chopping the parsley roughly, and mix in a shallow plate with a 1/4 cup of extra virgin olive oil.

Wash the chicken breast thoroughly.

Cut chicken breast in half so that you have two thin (not too thin) pieces.

Rub garlic clove and a pinch of both salt and pepper all over the chicken breasts.

Put chicken breasts into marinade (make sure you dredge both sides fully).

Place chicken breasts onto grill or bbq. Let cook two to three minutes on each side.

When done, place chicken breasts in a plate and cover with aluminium foil.

Cut two portuguese buns in half. Drizzle with extra virgin olive oil and place on grill to toast (lightly).

Remove buns and drizzle one or two teaspoons of balsamic vinegar onto one side of the buns.

Spread a thin layer of black olive paste onto one side of the buns.

Place chicken breast into bun, grind on some fresh pepper and top with arugula (rocket) lettuce.

Enjoy with an icy glass of arangiata or lemonata.

Preparation Time: 15-20 min. Serves: 2
Recipe Origin: Canada
Submitted by:
Roberto and Linda Biagi
British Columbia
Canada
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