Ingredients:
*4 boneless, skinless chicken breast halves *1 teaspoon salt *2 jars (6 oz.) marinated artichoke hearts *1/2 teaspoon pepper *8 cups thinly sliced red onion *1/2 cup mayonnaise *1-1/2 cups grated Asiago cheese *2 large cloves garlic, minced *2 teaspoons grated lemon zest *1 teaspoon dried oregano *1 teaspoon coarsely ground pepper *2 tablespoons olive oil *8 center slices (3/4-inch thick) panini *1 Jar (6 oz.) Roasted Red Peppers *lemon slices *parsley sprigs
*4 boneless, skinless chicken breast halves *1 teaspoon salt *2 jars (6 oz.) marinated artichoke hearts *1/2 teaspoon pepper *8 cups thinly sliced red onion *1/2 cup mayonnaise *1-1/2 cups grated Asiago cheese *2 large cloves garlic, minced *2 teaspoons grated lemon zest *1 teaspoon dried oregano *1 teaspoon coarsely ground pepper *2 tablespoons olive oil *8 center slices (3/4-inch thick) panini *1 Jar (6 oz.) Roasted Red Peppers *lemon slices *parsley sprigs
Directions:
With meat tenderizer, pound chicken to 1/4-inch thickness. Season with salt and pepper.
Drain artichokes, reserving juice. In large nonstick skillet over medium-low heat, place 6 tablespoons reserved artichoke liquid. Add onions and cook, stirring often, about 30 minutes or until caramelized; keep warm. While that is carmelizing, coarsely chop artichokes and place in small (2 Cup capacity) bowl. Stir in mayonnaise, cheese, garlic, lemon zest, oregano and pepper; set aside. Also, in a large saute pan over medium-high heat, place olive oil. Add chicken and cook about 4 minutes per side. Spread Artichoke mixture on 4 slices bread and top with hot chicken, carmelized onion and remaining bread slices. Brush both sides of sandwiches with some of remaining reserved artichoke juice and bake in a panini press (you can use a waffle griddle or grill similar to the George Foreman grills), until cheese is melted and bread is lightly toasted, about 3 minutes. Cut into quarters and garnish with lemon slices and parsley. Serve while hot!
Makes 4 servings (or 8 if you do halfsies!).
Drain artichokes, reserving juice. In large nonstick skillet over medium-low heat, place 6 tablespoons reserved artichoke liquid. Add onions and cook, stirring often, about 30 minutes or until caramelized; keep warm. While that is carmelizing, coarsely chop artichokes and place in small (2 Cup capacity) bowl. Stir in mayonnaise, cheese, garlic, lemon zest, oregano and pepper; set aside. Also, in a large saute pan over medium-high heat, place olive oil. Add chicken and cook about 4 minutes per side. Spread Artichoke mixture on 4 slices bread and top with hot chicken, carmelized onion and remaining bread slices. Brush both sides of sandwiches with some of remaining reserved artichoke juice and bake in a panini press (you can use a waffle griddle or grill similar to the George Foreman grills), until cheese is melted and bread is lightly toasted, about 3 minutes. Cut into quarters and garnish with lemon slices and parsley. Serve while hot!
Makes 4 servings (or 8 if you do halfsies!).
My favorite meat tenderizer, the OXO good grips, is only $8.99 at Ace Hardware Outlet online! Just click here to link to it! They're in stock and you won't find a better price than this! Guaranteed!This sturdy aluminum tenderizer has a flat side for pounding and textured side for tenderizing. The soft, non-slip handle cushions your hand and absorbs pressure. It's a TERRIFIC stress reliever, too! LOL! Wash by hand.
Just as an FYI, I want you all to know that I don't get paid for promoting these stores or items on my blog. I just find great deals, rare items and neat stuff to pass onto you. Saving you time and money! That's what friends are for, after all!
See you soon!
Michelle
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