Chicken, Brie and Cranberry Panini

with Rocket Salad

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Instructions

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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.

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2 Prep

Meanwhile, slice the brie. Slice the ciabattas open and spread with the butter and mustard.

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3 Fill paninis

Once cooked, slice the chicken into thin slices. Fill the sandwiches with the brie slices, sliced chicken and cranberry sauce.

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4 Toast paninis

Heat a drizzle of oil in the reserved pan over a medium heat (see pro tip!). Add the ciabatta sandwiches 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!

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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.

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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 toast marks.

We've swapped turkey for chicken in this classic sandwich combo.

Cooking Time: 20 min

Cals 938 · Prot 70 · Carbs 83 · Fat 43

Ingredients

Number of people

Chicken breast 300 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Brie 200 Grams
Ciabatta 2 Piece
Salted butter 20 Grams
Dijon mustard 12 Grams
Cranberry sauce 100 Grams
Balsamic vinegar 15 ML
Black pepper 0.5 Tsp
Rocket 80 Grams

We've swapped turkey for chicken in this classic sandwich combo.

Cooking Time: 20 min

Cals 938 · Prot 70 · Carbs 83 · Fat 43

Instructions

photo

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.

photo

2 Prep

Meanwhile, slice the brie. Slice the ciabattas open and spread with the butter and mustard.

photo

3 Fill paninis

Once cooked, slice the chicken into thin slices. Fill the sandwiches with the brie slices, sliced chicken and cranberry sauce.

photo

4 Toast paninis

Heat a drizzle of oil in the reserved pan over a medium heat (see pro tip!). Add the ciabatta sandwiches 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!

photo

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.

photo

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 toast marks.

Ingredients

Number of people

Chicken breast 300 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Brie 200 Grams
Ciabatta 2 Piece
Salted butter 20 Grams
Dijon mustard 12 Grams
Cranberry sauce 100 Grams
Balsamic vinegar 15 ML
Black pepper 0.5 Tsp
Rocket 80 Grams
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