Herbed Chicken and Arugula Panini

Herbed Chicken and Arugula Panini

Bon Appétit, Jun 2004

This also tastes good with provolone slices added to the chicken.

1 pound thin chicken cutlets

1 1/2 tablespoons chopped fresh thyme, divided

6 tablespoons olive oil, divided

2 garlic cloves, finely chopped

3 tablespoons balsamic vinegar

8 1/3- to 1/2-inch-thick slices olive bread or 4 crusty sandwich rolls

1/2 red onion, thinly sliced

1 bunch arugula

Sprinkle chicken on both sides with salt and pepper, then 1 tablespoon thyme. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken; sauté until golden and cooked through, about 2 minutes per side. Transfer chicken to plate.

Add remaining 4 tablespoons oil and garlic to skillet; stir over medium heat 15 seconds. Add vinegar and remaining 1/2 tablespoon thyme; cook 15 seconds, scraping up browned bits. Return chicken to skillet and toss until heated through, about 1 minute.

Arrange 1 bread slice on each of 4 plates. Top with chicken, onion, and arugula, then drizzle with vinaigrette from skillet. Top with remaining bread.