Rosemary Balsamic Chicken Bacon Panini
2 Hrs, 40 Mins
Balsamic & Rosemary Marinade
1/3 Cup Balsamic Vinegar
3 Tablespoons Low-Sodium Soy Sauce
2 Tablespoons Worcestershire Sauce
2 Tablespoons Fresh Rosemary, finely chopped
2 Tablespoons Olive Oil
2 Teaspoons Dijon Mustard
1 Teaspoon Garlic Powder
1 Teaspoon Freshly-Cracked Black Pepper
1/2 Teaspoon Onion Powder
1 Pound Boneless Skinless Chicken Breasts, halved lengthwise
4 Strips Bacon
1/4 Cup Blue Cheese Crumbles
2 Tablespoons Butter
4 Slices Martin’s Potato Bread
Combine marinade ingredients in a zip-top freezer bag; add chicken breasts and marinate in fridge for at least 2 hours or overnight.
If Using Immediately: Keep refrigerated until ready to use, up to one day.
If Freezing: Transfer bag to freezer and freeze for up to 3 months. When ready to cook, transfer to refrigerator for 24 hours, or until fully thawed.
To Prepare Chicken: Preheat oven to 425°F. Place chicken on a baking sheet and bake for 25-30 minutes, flipping halfway through, until cooked through (165°F) and the juices run clear. Remove from the oven, loosely cover with aluminum foil, and let rest for 5 minutes. Cut chicken crosswise into 1/2-inch thick slices.
While chicken is baking, fry bacon strips until crisp and cooked through. Transfer to paper towel-lined plate to drain.
Build sandwiches by layering sliced chicken, bacon, and blue cheese between two slices of potato bread. Butter top and bottom of the sandwich.
Place sandwiches onto a preheated panini press or grill pan over medium heat and grill for 2-3 minutes or until bread is crisp and golden-brown. Serve warm.