Ingredients
- 1 lb Chicken Breasts, thinly sliced
- 5 tbsp Cento Imported Extra Virgin Olive Oil, divided and 1 tbsp reserved
- 1 tsp Cento Italian Seasoning
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 ½ jars Cento Chefs Cut Sun Dried Tomatoes (10 oz), drained
- 2 tbsp Cento Basil Pesto Sauce
- 1 tbsp Water
- 8 slices Italian Bread
- 8 oz Sharp Provolone Cheese
- 8 oz Baby Arugula
- Sharp Provolone Cheese, cubed, for garnish
- Fresh Basil Leaves, for garnish
Directions
Brush chicken breast with 2 teaspoon of olive oil and season with Italian seasoning, salt, and pepper. Grill chicken for 5-7 minutes, then flip and continue grilling until chicken reaches an internal temperature of 165°F. Set aside. In a food processor, combine 1 jar of sun dried tomatoes, pesto, 1 tablespoon of olive oil and water (as needed). Mix until smooth. Assemble each sandwich with 2 tablespoons of sun dried tomato pesto, 1 grilled chicken breast, provolone cheese slice, arugula and top with slice of bread. Using the other 2 tablespoons of olive oil, brush each side of panini and place in panini press for 5 minutes, until bread is crispy and cheese is melted. Garnish with toothpick layering sun dried tomato, cubed provolone cheese and basil leaf. Serves 4.
