This Chicken Apricot Panini recipe by Ree Drummond combines the sweetness of apricot preserves with savory chicken, Swiss cheese, bacon, and fresh arugula. It's a delicious and satisfying sandwich perfect for any meal!
Ingredients: 2 boneless, skinless chicken breasts. Salt and black pepper to taste. 2 tablespoons olive oil. 1/2 cup apricot preserves. 8 slices of sourdough bread. 8 slices of Swiss cheese. 8 slices of cooked bacon. 1/2 cup baby arugula leaves. Butter for grilling.
Instructions: Season the chicken breasts with salt and black pepper. In a skillet, heat the olive oil over medium-high heat. Cook the chicken breasts until they are cooked through, about 5-6 minutes per side. Remove from the skillet and let them rest for a few minutes before slicing them thinly. Spread apricot preserves on one side of each of the 8 slices of sourdough bread. On 4 of the bread slices apricot preserve side up, layer Swiss cheese, sliced chicken, cooked bacon, and baby arugula leaves. Top each sandwich with the remaining 4 slices of bread, apricot preserve side down. Spread butter on the outside of each sandwich. Heat a panini press or a skillet over medium-high heat. Grill the sandwiches until they are golden brown and the cheese is melted, about 4-5 minutes per side. Remove from heat, slice the sandwiches in half, and serve hot.
Prep Time: 15 minutes
Cook Time: 10 minutes
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