Ingredients 4 boneless skinless chicken breasts, and pounded thin 3 tablespoons olive oil 1 tablespoon fresh minced garlic 1 tablespoon dried Italian seasoning salt and pepper 1 1/2 cups roasted red peppers (bottled or canned) 4 slices provolone cheese (sliced thick) 1/2-3/4 cup pesto sauce (bottled or homemade) 8 slices Italian bread (sliced 1/2-inch thick, can use about 4 x 4-inch ciabatta rolls in place of the Italian bread) olive oil, for brushing on bread Directions: 1.Pound the chicken fillets until thin between two pieces of waxed paper, then marinate in oil, garlic, pepper and Italian seasoning for about 1-1/2 hours. 2.Heat a grill pan or sauté pan (the breasts can also be grilled on the BBQ). 3. Season the breasts with salt and pepper. 4.Cook the chicken on medium heat for about 5 minutes per side, or until golden and cooked through. 5.Remove from pan and place on a plate or board. 6.Top each fillet with some of the roasted peppers and a slice of cheese. 7.Spread BOTH sides of the bread with pesto sauce. 8.Place chicken inside the bread and form to a sandwich. 9.Brush both sides of the outside of bread with olive oil. 10.Heat a grill pan or a 10-inch skillet on medium high heat. Place the panini in the pan (only 2 at a time). 11.Weigh the panini down with another heavy skillet and then top with a heavy can (a very large can of tomato juice works great for this!) cook for about 3 minutes, or until bread is toasted. 12.Turn the panini, and weigh it down again with a heavy skillet and a can on top, and toast for another 3 minutes. 13.Remove from pan and cut in half.