Chicken Apricot Paninis

servings: 4

 calories: 445 

 prep time: 10 minutes


  • 2 boneless skinless chicken breasts
  • 3 tablespoons extra virgin olive oil
  • 4 french rolls or sourdough bread
  • 6 tablespoons butter
  • 4 tablespoons apricot preserves
  • 4 tablespoons mayonnaise
  • 12-16 leaves Baby Spinach

preparation instructions:

  1. Cut both chicken breasts in half.
  2. In a large pan over medium-high heat, heat 2 tablespoons of butter and the olive oil.
  3. Add the chicken to the pan and cook about 3 minutes or until browned.
  4. Flip the chicken breasts over and cook another 3 minutes or until cooked all the way through.
  5. Remove chicken from pan.
  6. In a small bowl, add the preserves and mayo.
  7. Stir until combined.
  8. Spread apricot aioli on a slice of bread.
  9. Add spinach leaves to the other slice of bread.
  10. Place chicken on bottom half of bread.
  11. Add the top piece of bread onto the chicken.
  12. Spread the rest of the butter on both sides of the sandwich.
  13. Add the sandwich to the large pan and cook until bread is grilled on both sides.

suggested side dishes:

  • French fries
  • Potato chips


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