Thursday, May 7, 2009

Parmesan and Garlic Crusted chicken with Artichoke, Bacon, Roasted Capsicum. Harvarti Cheese and Herb Aioli Panini

If you think the name is a mouthful you should try eating it!!

2 Chicken Breast Halves
2 tbsp Parmesan Cheese
1 tbsp Finely chopped and then smooshed Garlic
1 loaf "everything Italian" Bread (Walmart $1.50!)
1 Small Jar Marinated Artichoke Hearts
1/4 cup thinly sliced Roasted Red Capsicum(Bell Peppers)
8 slices Harvarti Cheese
4 slices bacon cooked till crispy (broken up into chunks)

Herb Aioli Ingredients & Directions
1 cup Mayonaise
2 tsp Finely Crushed Garlic
1/2 tsp chopped Fresh Thyme
1/2 tsp chopped fresh Oregano
3 tbsp freshly squeezed lemon juice

Combine all ingredients in a food processor, when totally mixed allow it to sit in fridge for at least 30 minutes before using.

1, Season the chicken with Salt, Pepper, and the chopped and smooshed garlic. Place the chicken in a pan on low temp, cover and allow to slowly cook for 15 minutes. Sprinkle parmesan cheese on the chicken when you turn it . Check the inside of the chicken to make sure it is not pink. Set aside and allow it to rest.

2. While chicken is cooking. slice loaf of bread into 4 equal sections, halve it to create tops and bottoms for the sandwhich. Butter both sides and grill in a pan to create a nice crust.

3. Slice chicken breast 1 cm thickness.

4. Generously spread Aioli on the bottom bread pieces. Place half the Harvarti cheese on the bottom of the paninis, layer on chicken, bacon, chopped artichoke hearts (as much as to your taste) sliced capsicum and top with remaining cheese.

5. Warm pan on medium heat, place sandwhich in pan and put a really heavy pan on top. Allow it to squish and crisp then quickly turn it to the other side and repeat. Repeat for all sandwhiches.

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