Tuscan Pressed Chicken
This delightful Tuscan-style chicken recipe features tender, juicy chicken breasts marinated in a flavorful grilling paste that infuses each slice with savory goodness. Perfectly cooked on a panini press, this dish offers a delicious blend of seasonings that bring the taste of Tuscany right to your table.
— Constant Cookbook
Ingredients
- 2 whole boneless chicken breasts or 4 boneless
- chicken breast halves, skin on
- 1⁄4 cup Tuscan grilling paste
- Salt and freshly ground pepper, to taste
- 2 Tbs. Tuscan grilling drizzle
Instructions
- Using a meat pounder, pound the chicken breasts to an even thickness of 1/2 to 3/4 inch. Spread the grilling paste on both sides of the chicken and season lightly with salt and pepper. Place in a baking dish, cover with plastic wrap and refrigerate for at least 1 hour or up to 4 hours.
- Preheat an electric panini press according to the manufacturer's instructions.
- Place the chicken, skin side up, on the preheated panini press, close the lid and cook until the juices run clear when the meat is pierced with a knife, 5 to 7 minutes. Transfer the chicken to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Cut into slices 1/2 inch thick. Arrange on a warmed platter and sprinkle with the grilling drizzle. Serve immediately. Serves 4.
- Williams-Sonoma Kitchen
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