Greek Marinated Chicken Panini With Pesto

Total Time: 6 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 8 slices whole grain bread
• 2 boneless chicken breasts
• 1 (8 ounce) bottle marinated artichoke hearts
• 4 slices swiss cheese
• 8 teaspoons of bail pesto sauce
• 1/2 cup extra virgin olive oil
• 1 tablespoon dried oregano
• 1 teaspoon sugar
• 1 teaspoon lemon pepper seasoning
• 1 teaspoon fresh ground pepper
• 1/2 teaspoon kosher salt
• 3 garlic cloves, minced
• 1 lemon, juice and zest of

Recipe

• 1 add marinade ingredients to large ziplock bag (oil,oregano, sugar, lemon pepper seasoning, salt, pepper, garlic, and both the zest and juice from 1 lemon).
• 2 with a fork punch several holes in chicken breast so marinade can penetrate. add chicken to bag and marinade for 4 hours.
• 3 remove chicken from marinade and grill on charcoal/gas grill with a hunk of smoking wood until juices run clear. remove and let chicken cool slightly to handle.
• 4 put your palm flat on each chicken breast and slice each chicken breast in 1/2 so that each piece is 1/2 as thick as original chicken breast. spread about 2 teaspoons of pesto over 4 slices of the bread. add cheese and then 1/2 of each breast of chicken that you cut above. add 3 artichoke per sandwich, broken up. put other 4 slices of bread on top.
• 5 grill in panini press until bread is nicely toasted and cheese is melted (about 4 minutes).