Herbed Chicken and Cheese Panini

Ingredients

• 1 tablespoon butter softened
• 1 tablespoon herbs: rosemary fresh chopped (such as parsley, basil, thyme, oregano)
• 1 tablespoon olive oil 
• 0.5 cup onion red sliced ()
• 2 servings salt and pepper to taste
• 4 oz sharp cheddar cheese 
• 0.5 lb chicken breast boneless skinless thin
• 1 medium tomatoes thinly sliced
• 2  wholewheat pita breads cut in half ()

Equipment

• bowl
• frying pan
• spatula

Directions

1. In small bowl, mix butter and herbs until blended; set aside.
2. Season chicken with salt and pepper. In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Cook chicken in oil about 5 minutes, turning occasionally, until no longer pink in center.
3. Remove chicken from skillet; set aside and keep warm. To same skillet, add onion; cook about 3 minutes, stirring occasionally, until tender.
4. Remove onion from skillet, set aside. Reduce heat to medium.
5. Spread generous half teaspoon herbed butter on outside of all of 4 bread halves.
6. Place 2 halves in heated skillet, buttered side down. Top each with 1 slice cheese, 1 chicken breast, half of the onion and sliced tomato, and another slice cheese. Top with remaining pita bread halves.
7. Cook about 2 minutes, pressing down with spatula, until bottom is golden brown. Turn; cook about 2 minutes longer, pressing again with spatula, until cheese is melted. To serve, cut each sandwich in half.