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Aegean Chicken Panini with
Caramelized Cippolini


Aegean Chicken Panini

Ingredients

Sweet Tzatziki Sauce

  • 6 ounces plain Greek yogurt
  • 1/2 cup cucumber, skinned, cut in small dice
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fig preserves
  • 1 teaspoon minced garlic
  • 4 tablespoons olive oil, divided use
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper

Chicken

  • 1/2 cup roasted red peppers, julienne cut
  • 1/2 cup marinated artichoke hearts, drained, coarsely chopped
  • 1/2 cup fresh arugula leaves
  • 1 1/4 pounds boneless, skinless chicken breasts
  • 1 1/2 teaspoons lemon-pepper seasoning
  • 6 Cippolini onions, skinned, ends trimmed and cut into slices
  • 5 seven-inch round pocketless pita breads, cut in half to form half circles-10 total
  • 6 ounces Kasseri cheese, (Greek melting cheese), cut into 10 slices

Garnish

  • Fresh dill

Instructions

  1. Sweet Tzatziki Sauce: Combine yogurt, cucumber, lemon juice, fig preserves, garlic, 2-tablespoons olive oil, sea salt and black pepper in a bowl.
  2. Cover and refrigerate until ready to use.
  3. Chicken: In another bowl combine red peppers, artichoke hearts and arugula.
  4. Flatten each chicken piece between 2 pieces of plastic wrap or wax paper, with a meat mallet until uniformly 1/4-inch thick.
  5. Season chicken on both sides with lemon-pepper.
  6. In a large non-stick skillet heat 1-tablespoon olive oil over medium heat.
  7. Add the onions to skillet and cook until caramelized, stirring occasionally, about 7-9 minutes.
  8. Remove onions to a plate.
  9. Maintaining skillet heat add 1 tablespoon olive oil to the pan and when oil is hot add the chicken pieces.
  10. Cook chicken 4 minutes on each side, or until no longer pink.
  11. Remove chicken to a plate.
  12. Heat a Panini maker.
  13. Divide the pitas into 2 groups of 5 pieces in each group.
  14. Spread one tablespoon of Tzatziki sauce across the surface of one group of 5 pita halves, top sauce with a layer of artichoke mixture then a chicken piece(s) cut to pita size.
  15. Top chicken with a spoonful of onions, then cheese and top with a remaining pita piece.
  16. Grill in batches in the Panini maker until cheese is melted and grill marks are visible.
  17. Serve Paninis with a dollop of Tzatziki sauce alongside, cutting each Panini in half if desired.
  18. Garnish: Garnish with dill.

Recipe and photo credit (used with permission): National Chicken Council