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Chicken Apricot Panini
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ingredients
• 1 boneless, skinless chicken breast, halved
• 1 1/2 Tbsp Canola oil
• 1 Tbsp Butter
• S & P
• 8 fresh sage leaves
• 1/8 cup apricot preserves
• 1/8 cup mayo
• 4 slices thick bread or Bolillo rolls
• 1/4 red onion, thinly sliced
• 1 large sweet potato, peeled and sliced
• 1/2 Tbsp EVOO
• Pinch of Cayenne pepper
• 1 1/2 Tbsp Canola oil
• 1 Tbsp Butter
• S & P
• 8 fresh sage leaves
• 1/8 cup apricot preserves
• 1/8 cup mayo
• 4 slices thick bread or Bolillo rolls
• 1/4 red onion, thinly sliced
• 1 large sweet potato, peeled and sliced
• 1/2 Tbsp EVOO
• Pinch of Cayenne pepper
directions
1. Preheat the oven to 475ยบ. Toss the potato with EVOO, salt, pepper & cayenne. Distribute evenly on a baking sheet and place in oven. Bake for 30 minutes on one side, then flip and cook for about 20-25 minutes on the other. The timing will be based on how thick you cut the potato, so just watch them.
2. Heat canola oil & 1 Tbsp in a cast iron skillet over medium high heat. Add the chicken breasts and cook until browned on both sides and cooked through, about 3 minutes per side. When you flip the breasts over to cook the 2nd side, add the sage leaves. Flip the sage leaves once until they are crispy. Remove from skillet and let rest on a paper towel.
3. In a small bowl combine the apricot preserves and the mayo, set aside.
4. Spoon some sauce on each side of the bread/bun, then add onion and sage leaves to bottoms, then the chicken and top lid of the bread/bun.
5. You can use either a panini press, foreman grill or just a regular cast iron skillet to grill the panini. I used the skillet and used a cast iron press to mash them down. If using a skillet, make sure to flip them once to get both sides of the bread brown and crispy. Slice in half and serve with the potatoes. I mixed up some Sriracha sauce with ketchup for dipping the taters in as well.
2. Heat canola oil & 1 Tbsp in a cast iron skillet over medium high heat. Add the chicken breasts and cook until browned on both sides and cooked through, about 3 minutes per side. When you flip the breasts over to cook the 2nd side, add the sage leaves. Flip the sage leaves once until they are crispy. Remove from skillet and let rest on a paper towel.
3. In a small bowl combine the apricot preserves and the mayo, set aside.
4. Spoon some sauce on each side of the bread/bun, then add onion and sage leaves to bottoms, then the chicken and top lid of the bread/bun.
5. You can use either a panini press, foreman grill or just a regular cast iron skillet to grill the panini. I used the skillet and used a cast iron press to mash them down. If using a skillet, make sure to flip them once to get both sides of the bread brown and crispy. Slice in half and serve with the potatoes. I mixed up some Sriracha sauce with ketchup for dipping the taters in as well.
Enjoy!
This recipe was adapted from Pioneer Woman & Cook This, Not That.
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