Tuscan Pressed Chicken
- 2 whole boneless chicken breasts or 4 boneless
chicken breast halves, skin on
- 1⁄4 cup Tuscan grilling paste
- Salt and freshly ground pepper, to taste
- 2 Tbs. Tuscan grilling drizzle
Preheat an electric panini press according to the manufacturer's instructions.
Place the chicken, skin side up, on the preheated panini press, close the lid and cook until the juices run clear when the meat is pierced with a knife, 5 to 7 minutes. Transfer the chicken to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Cut into slices 1/2 inch thick. Arrange on a warmed platter and sprinkle with the grilling drizzle. Serve immediately. Serves 4.