Lemon-Herb Chicken & Spinach Panini Recipe

We just got a panini press and have been loving trying new paninis out.  This one was the first we tried and our favorite by far.  This recipe came from paninihappy.com.  Take a look, it's awesome!

Serves 3

INGREDIENTS:

1/2 lb. boneless, skinless chicken breasts
8 oz. frozen chopped spinach, prepared according to package directions and drained thoroughly
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon dried rosemary
1 lemon
Olive oil (for brushing)
6 slices rosemary & olive oil bread – or – ciabatta
Pesto spread
Sundried tomatoes in olive oil, drained and julienned
Parmesan cheese, shaved or shredded

DIRECTIONS:

Preheat panini grill to medium-high heat (375 degrees).

In a small bowl, combine salt, pepper, thyme, parsley and rosemary. Press herb rub into both sides of chicken breasts. Squeeze juice from lemon over the chicken breasts. Grill chicken on the panini grill for 6-7 minutes until cooked through. Remove chicken from grill, unplug grill and clean grill thoroughly. Reheat grill to medium-high heat (375 degrees).

Repeat for each sandwich: Brush a little olive oil onto the outer sides of 2 slices of bread. On one slice (oil side down), spread a thin layer of pesto. Top with enough spinach to cover the bread (ensure as much moisture as possible has been drained from the spinach). Slice chicken breasts into strips and lay 4-5 strips on top of the spinach. Scatter sundried tomatoes and sprinkle a generous amount of parmesan on top of the chicken. Close sandwich with the other slice of bread (oil side up).

Grill 5-6 minutes until parmesan is melted and golden grill marks appear. Serve immediately and enjoy!