Food Hospital - Chicken, Spinach and Sun-Dried Tomato Panini

[herbsandhelpers]

Chicken, Spinach and Sun-Dried Tomato Panini

This is a quick snack and a real crowd pleaser, homemade pesto will taste best but if you are in a hurry a shop brought version will do nicely.

Serves 2

Prep time: 5 minutes
Cook time: 5 minutes

Ingredients

1 chicken breast

A 150g ball of reduced fat mozzarella

2 handfuls of spinach

A few sundried tomatoes

Sea salt and freshly ground black pepper

2 wholemeal seeded Panini rolls

2 tablespoons of fresh pesto

Method

Heat a griddle pan until very hot, season your chicken breast with salt and pepper and drizzle with a little oil.

Griddle the chicken breasts for 5-6 minutes on each side until golden brown and cooked through. Put to one side to cool then slice up.

Leave the griddle pan on.

Toast your Panini on the inside then take off the heat, spread the inside with pesto on both sides. Take the bottom bit of each Panini and break over the mozzarella, then lay the chicken on top then the sun dried toms and spinach, put the tops on and squeeze together then put the Panini back on the hot grill and place a pan on top to press down.

Toast for a couple of minutes on each side. Cut in half and then slice in 2 and eat immediately.

For more recipes featuring tomato, visit the 4Food site