Chicken Caprese Panini (without a panini press)
Chicken Caprese Panini filled with thinly sliced seasoned chicken breast, prosciutto ham, mozzarella cheese, basil pesto, tomato jam and balsamic glaze. A gourmet, restaurant-quality sandwich that will surely imPRESS your family and friends. Plus, you don't even need a panini press!
INGREDIENTS
Tomato Balsamic Jam
- 2 cups (360g) roma tomatoes, about 4 to 5 cored and chopped
- 3 tablespoons (37g) brown sugar
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
Pistachio Basil Pesto - Click for my pesto recipe, or you can use store-bought pesto.
Seasoned Chicken Breast
- 1 chicken breast room temp for 20 to 30 minutes before cooking
- ¼ teaspoon dried oregano (or italian seasoning)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon oil
- 1 tablespoon butter
Chicken Caprese Panini
- 2 ciabatta rolls or 4 slices of sturdy bread
- 1 seasoned chicken breast thinly sliced
- 4 to 6 slices prosciutto
- 6 tablespoons pesto
- 4 tablespoons tomato jam
- 2 to 3 oz mozzarella sliced
- balsamic glaze (optional)
Instructions
- Make the Tomato Jam - Add chopped tomatoes, brown sugar, thyme leaves, balsamic vinegar, salt and pepper into a small saucepan. Over medium/low heat, cook until the tomatoes are soft and jammy, and the moisture has evaporated. Stir occasionally at the beginning, and then stir more frequently as the moisture cooks out. It will take between 25 to 30 minutes. Cool completely before using.2 cups (360g) roma tomatoes, about 4 to 53 tablespoons (37g) brown sugar1 tablespoon balsamic vinegar1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)½ teaspoon salt (or to taste)¼ teaspoon black pepper
- Make the Pesto. If using store-bought, proceed to the next step.
- Cook the Chicken - Combine seasonings in a small bowl and evenly sprinkle it all over the chicken breast. Heat 1 tablespoon of oil in a skillet over medium heat. Place chicken round side down and cook undisturbed for 6 to 8 minutes. Flip and continue to cook the other side for another 6 to 8 minutes. Sear the sides of the chicken breast as well, to ensure it cooks evenly. Once the chicken reaches 165ºF (74ºC), turn the heat off and add the butter. As it melts, baste the chicken on both sides. Remove from the pan and let it rest for 20 minutes before slicing. If making ahead, you can store in the fridge for up to 3 days.1 chicken breast¼ teaspoon dried oregano (or italian seasoning)¼ teaspoon garlic powder¼ teaspoon onion powder¼ teaspoon salt⅛ teaspoon black pepper1 tablespoon oil1 tablespoon butter
- Assemble the Panini - Cut 2 ciabatta rolls in half or lay down 4 slices of any sturdy bread. Spread about 3 tablespoons of pesto on one half of the bread and 2 tablespoons of tomato jam on the other half (you may need to add more depending on how large your bread is). Next, add thinly sliced chicken breast on top of the pesto, followed by 2 to 3 slices of prosciutto and a few slices of mozzarella cheese. Drizzle some balsamic glaze over the tomato jam if desired. Finally, combine the 2 halves to form a sandwich.
- Grill the Panini - Over medium, heat some oil in a grill pan or skillet, and place sandwiches into the pan. Place another heavy skillet on top of the sandwiches and cook until both sides are golden brown. If you have a panini press, cook per manufacturer's instructions. Serve warm and enjoy!
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