Sundried tomato and chicken panini
Parmesean Peppercorn Salad Dressing
sundried tomato pesto
boneless skinless chicken breast
1 Tbsp olive oil
Italian sandwhich loaf, sliced lengthwise
red onion slices
Preheat oven to 425.
Mix salad dressing and sundried tomato pesto and set aside.
In a nonstick skillet, heat olive oil and cook chicken breast.
Place split bread on baking sheet and spread each half with salad dressing mixture. Add layer of salad greens. Place chicken breast on sandwhich and top with sliced onions and mozzarella cheese. Firmly press the top of the loaf on sandwhich.
Bake for 10 minutes until chees is melted.