Grilled Chicken & Brie Panini With Peach Marmalade
by Johnny Loua, Chef, Seattle, Washington
This is a great way to make paninis for a crowd. Cut the bread in half horizontally and prepare the whole loaf at once, then simply cut into slices after grilling.
- 4 boneless skinless Smart Chicken thighs
- 1 loaf focaccia bread, cut in half horizontally
- 4 slices tomatoes
- 4 slices grilled onions
- 4 slices Brie cheese
Preheat the grill to 350°F. Season chicken with salt and pepper and grill until the internal temperature of the chicken reaches 165°F, about 3 minutes per side.
Spread a generous amount of marmalade (recipe below) on the insides of the halved focaccia bread. Layer the bottom half of bread with cheese, tomato, onion and grilled chicken. Top with other slice of bread. Carefully transfer the panini to the grill. Instead of flipping the panini over to grill the top focaccia, simply flip the top half over and grill with the marmalade-side up. Remove from the grill when the focaccia is toasted and the cheese is melted. Slice and serve.
- 1 cup chopped fresh peaches
- 2 oranges, zest and juice
- ½ cup brown sugar
- 1 pinch ground cinnamon
In a small sauce pan combine all ingredients and simmer until slightly thickened, about 45 minutes. Remove from heat and let cool, then transfer to a blender and purée.