Rosemary-Chicken Panini with Spinach and Sun-Dried Tomatoes

Ingredients

• 6 ounce baby spinach fresh
• 0.1 teaspoon pepper black freshly ground
• 16 ounce chicken cutlets 
• 0.1 teaspoon pepper red crushed
• 1 teaspoon rosemary fresh chopped
• 8  garlic cloves thinly sliced
• 1 ounce bread italian country-style
• 0.3 cup oil-packed sun-dried tomato drained chopped
• 2 tablespoons olive oil extra-virgin divided
• 0.4 teaspoon salt divided
• 2 ounces mozzarella cheese fresh shredded

Equipment

• frying pan
• ziploc bags
• grill pan

Directions

1. Combine 2 teaspoons olive oil, rosemary, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.
2. Heat a large nonstick skillet over medium-high heat.
3. Add remaining 4 teaspoons oil to pan.
4. Add sun-dried tomato, red pepper, and garlic; saut 1 minute or until garlic begins to brown.
5. Add spinach; cook 1 minute or until spinach barely wilts. Stir in 1/8 teaspoon salt; set aside.
6. Heat a grill pan over medium-high heat; coat with cooking spray.
7. Sprinkle chicken with remaining 1/4 teaspoon salt and black pepper. Cook chicken 3 minutes on each side or until done.
8. Remove chicken from pan; keep pan on medium-high heat.
9. Top each of 4 bread slices with 1 tablespoon cheese, 1 chicken cutlet, one quarter of spinach mixture, 1 additional tablespoon cheese, and remaining 4 bread slices.
10. Recoat grill pan with cooking spray. Arrange 2 sandwiches in pan.
11. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook 4 minutes on each side (leave skillet on sandwiches while they cook). Repeat procedure with remaining 2 sandwiches.
12. Cut each sandwich in half; serve immediately.