Rosemary Chicken Pesto Easy Panini Recipe

1 deboned chicken breast

1 teaspoon + 1 tablespoon pesto

2 sundried tomatoes, cut into strips

1 garlic clove, minced

1 tablespoon olive oil

2 tablespoons dried rosemary

1 large ciabatta roll, halved horizontally

cheese shavings or slices of your choice (recommended: pecorino, parmesan or a combination of the two)

salt and pepper to taste

1. Clean chicken breast. Make a horizontal slit in the chicken breast without cutting all the way through.

2. Preheat oven to 350 degrees. Mix 1 teaspoon pesto, sundried tomatoes and diced garlic. Place into the chicken breast cavity and pinch shut.

3. Place chicken breast in a cleaned roasting pan. Drizzle with olive oil and sprinkle with rosemary. Place chicken in hot oven and roast for about 17 minutes or until cooked through. Cool on wire rack.

4. Spread ciabatta base with 1 tablespoon pesto. If using sliced cheese, arrange slices atop base.

5. When breast has cooled sufficiently, slice into strips and arrange atop ciabatta base. Sprinkle cheese shavings over if using, and salt and pepper. Cover with sandwich top.

6. Toast in panini press for 4-5 minutes until cheese melts and/or until bread is golden-brown. Serve immediately.