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
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.