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20
RECIPES
BLACK BREAD AND GRILLED CHICKEN PANINI
WITH OLIVE TAPENADE
Makes 2 Panini
• 4 slices hearty black
bread
• 2 boneless, skinless
chicken breasts,
pounded thin
• 1/2 sweet onion, nely
sliced
• 2 - 4 slices Monterey
Jack cheese (or any
cheese of your choice)
• 1/2 tomato, thinly sliced
• 1 ripe avocado, thinly
sliced
• Olive oil
OLIVE TAPENADE
• 2 cups pitted oil-cured
black olives
• 3 tablespoons drained
capers
• 3 tablespoons extra-
virgin olive oil
• 2 tablespoons lemon
juice
• 2 teaspoons fresh
thyme or 1 teaspoon
dried
1. Open the Burger Grill. Lightly oil both grill plates, if desired.
2. Preheat the 6 Burger Grill.
3. When the green READY light illuminates, place chicken breasts and onions on the
lower grill plate. Close and cook for 3 to 4 minutes or until chicken turns from pink
to opaque white. Check at 3 minutes. If not fully cooked, continue grilling. DO NOT
OVERCOOK.
4. NOTE: Cooking times will vary due to the thickness of the chicken. Cut through the
center of the thickest piece of meat to check for doneness.
5. While the chicken cooks, prepare panini. Spread all 4 pieces of bread with olive
tapenade.
6. Remove chicken and onions from the Burger Grill.
7. Brush the outsides of the bread with olive oil and place 2 pieces of bread onto the
Grill, tapenade side up. Stack grilled onions, avocado, tomato slices, chicken and
cheese onto the bread. Top with the remaining bread, making sure that the oiled side
is facing up.
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