Ingredients Jump to Instructions ↓

  1. 1/2 cp smoked (or regular) julienne cut sun-dried tomatoes rehydrated.

  2. 1 tsp. lemon pepper

  3. 1 tsp. crushed red pepper

  4. 6-8 garlic stuffed olives (can use garlic cloves and green olives separately)

  5. 2 Tbsp olive oil

  6. 4 thin sliced boneless skinless chicken breasts

  7. 1 Tbsp lemon pepper

  8. 2 Tbsp Olive Oil Cuban Bread (12 inch section cut in half) Sun-dried Tomato Spread

  9. 4 oz (or 10oz log) goat cheese based on desired amount of cheese.

  10. 12 deli style jalapeno slices Fresh Basil (approx. 8 leaves)

  11. 4 Leaves per

  12. 6 inch section. Add more to your desire.

Instructions Jump to Ingredients ↑

  1. Rehydrate sun-dried tomatoes according to package. Place sun-dried tomatoes, lemon pepper, crushed red pepper, garlic stuffed olives and olive oil in food processor/chopper or blender and pulse into a hearty spread. Set aside.

  2. Season chicken breasts with lemon pepper on both sides. Preheat skillet with 1 tbsp of olive oil cooking chicken on both sides thoroughly. Set aside.

  3. Cut 12 inch section of Cuban Bread in half making two 6 inch sections and generously spread Sun-dried tomato mixture on the inside of tops and bottoms of bread. Place two chicken breasts on each bottom of bread and top each chicken breast with a slice or more of goat cheese or crumbles distributing evenly. Then, top each sandwich with 6 jalapeno slices and add 4 or more pieces of fresh basil to both. Close sandwiches and press down.

  4. Preheat a grill pan, regular skillet or Panini press to medium high heat.

  5. Use remaining olive oil to brush top of bread. Then place bread top down into heated pan or press, brush bottom part up with olive oil, press down and heat for approx.

  6. minute or until desired crispness is achieved .

  7. Let stand. Cut sandwich diagonally and serve. *Two 6 inch Panini’s cut in half serve 4. *Make it a meal with a nice side salad or fresh steamed broccoli. Mangiamo e Buon Appetito!


Send feedback