I’m always trying to find new ways to serve chicken that isn’t dry and boring. Especially on those days that I don’t have much time to make dinner. This chicken is great served with a green salad or in a panini.
Ingredients
4 chicken breast fillets
Juice of 2 lemons
2 tablespoons honey
1 cup extra virgin olive oil
3 garlic cloves, chopped
1/2 red onion, thinly sliced, divided
6 thyme sprigs
sea salt
8 slices sourdough bread
4 slices of provolone cheese
Preparation
Pound the chicken breasts flat to 1/2 inch thickness. Season both sides of each breast with sea salt. In a large bowl, combine all lemon juice, , honey, garlic, 1/2 of the red onion and thyme and whisk together. Then slowly whisk in the olive oil. Add chicken to the marinade and ensure each piece is covered. Cover and refrigerate for 2 hours. Heat the grill and grill chicken for 3 to 4 minutes per side.
Assemble panini with 1 chicken breast, provolone slice, and slices of red onion. Spread butter on the outside of each slice and press in a panini press. Cut in half and serve.
