Chicken, Brie and Cranberry Panini

with Rocket Salad
Quick & Easy
We've swapped turkey for chicken in this classic sandwich combo.
Cooking time: 20 min
Cals 938 · Prot 70 · Carbs 83 · Fat 43
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Chicken breast
300 Grams
Olive oil
1 Tbsp
0.5 Tsp
200 Grams
2 Piece
Salted butter
20 Grams
Dijon mustard
12 Grams
Cranberry sauce
100 Grams
Balsamic vinegar
15 ML
Black pepper
0.5 Tsp
80 Grams


1 Cook chicken
Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. Set the chicken aside to cool and reserve the pan.
2 Prep
Meanwhile, slice the Brie. Slice the ciabattas open and spread the inside with the butter and mustard.
3 Fill paninis
Once cooked, slice the chicken into thin slices. Fill the ciabattas with the Brie and chicken slices and the cranberry sauce.
4 Toast paninis
Heat a drizzle of oil in the reserved pan over a medium heat (see pro tip!). Add the ciabattas and place a smaller pan directly on top of them. Place a heavy weight (e.g. several cans) onto the smaller pan and fry for 3 min per side until golden. Flip them carefully!
5 Make salad
Meanwhile, combine the olive oil and balsamic vinegar with the salt and pepper in large salad bowl. Toss the rocket leaves in the dressing.
6 Serve
Serve the hot paninis alongside the rocket salad.
Tips for fussy eaters
Replace the brie and cranberry with mozzarella and tomato!
Pro tip
Use a griddle pan or panini press to get those characteristic toastie marks.

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