Balsamic Chicken and Mozzarella Panini

Ingredients

• 2 boneless skinless chicken breasts, halved horizontally
• 1/3 cup balsamic glaze
• 2 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 slices ciabatta bread
• 8 ounces fresh mozzarella, sliced
• 1 large tomato, thinly sliced
• 1/2 cup fresh basil leaves
• 2 tablespoons butter, softened

Method

1. 1

   Place the chicken breast halves between two sheets of plastic wrap and pound to an even 1/2-inch thickness.

2. 2

   In a shallow dish, combine the balsamic glaze, 1 tablespoon olive oil, salt, and pepper. Add the chicken and turn to coat, then let marinate at room temperature.

   15:00 · Marinate chicken
3. 3

   Heat the remaining 1 tablespoon olive oil in a 9-inch skillet over medium-high heat. Cook the chicken until browned and cooked through, 4 to 5 minutes per side.

   4:00 · Cook chicken
4. 4

   Transfer the chicken to a cutting board and let rest, then slice thinly.

   5:00 · Rest chicken
5. 5

   Butter one side of each bread slice. Layer the unbuttered sides with mozzarella, sliced chicken, tomato, and basil, then top with the remaining bread slices, buttered side out.

6. 6

   Preheat a panini press or griddle over medium heat.

   3:00 · Preheat press
7. 7

   Place the sandwiches on the press and cook until the bread is golden and crisp and the cheese has melted, 4 to 5 minutes.

   4:00 · Grill panini
8. 8

   Slice the panini in half and serve warm.