Serves 4
Ingredients:
Herbs de Provence Dressing:
½ cup Herbs de Provence Infused Olive Oil
¼ cup Peach White Balsamic
¼ cup Vinoso Wine Vinegar
2 teaspoons Mediterranean Rosemary Dijon Seasoning Blend
½ teaspoon dried minced onion
½ teaspoon dried minced garlic
Pinch of crushed red pepper flakes
Fleur de Sel and pepper, to taste
2 boneless, skinless chicken breasts
1 french bread loaf, halved and cut into quarters
16 ounces sliced fresh mozzarella
1 fresh peach, sliced
8 slices of bacon, cooked
12 fresh basil leaves
Instructions
Place Herbs de Provence Infused Olive Oil, Peach White Balsamic,
Vinoso Wine Vinegar, seasoning blend, dried garlic, dried onion, and pepper flakes in a medium bowl, whisk to combine the dressing, and season to taste with salt and pepper.
Place the chicken breasts in a zipper bag and coat them with half of the dressing. Refrigerate the chicken for 6 hours or overnight. Reserve the remaining dressing to be used to assemble the paninis.
Once the chicken has marinated, preheat a gas grill to medium-high heat or prep coals for a charcoal grill. Once hot, place the chicken on the grill and cook for 12 to 15 minutes, flipping halfway through, or until cooked through. Remove the chicken from the grill and set aside to rest for 10 minutes before slicing.
Preheat your panini press or panini pan. Fill the french bread quarters with sliced chicken, mozzarella, peach slices, bacon, and basil. Drizzle each panini with 1 to 2 tablespoons of the dressing and place in the press. Cook for 3 to 4 minutes or until the cheese has melted and the bread is heartily toasted. Serve paninis with extra dressing on the side for dipping and dunking.
