Fig-Glazed Chicken Panini with Brie
* Family favorite. Very delicious. It was simple and easy and my family loved it.
I wish that I had enough for another sandwich.
2 teaspoons canola oil
3 (4-ounce) skinless, boneless chicken thighs
2 TBSP fig jam
3/8 tsp. kosher salt, divided
1 cup chopped kale
1 tsp. sherry vinegar
8 slices whole grain bread
1 small ripe pear, cut into 12 thin slices
3 ounces brie cheese, chopped
1. Heat a large skillet over medium-heat. Add oil; swirl to coat. Add chicken to pan; cook 4 minutes or until browned. Turn chicken over, cook 2 minutes or until done. Remove chicken from pan; let stand 5 minutes. Cut chicken into thin slices. Combine chicken, jam, 1/4 tsp. salt, and 1/4 tsp. pepper, toss to coat.
2. Combine kale and vinegar in a medium bowl; toss to coat. Divide chicken mixture evenly among 4 bread slices. Top each with 3 pear slices and 3.4 ounces cheese, sprinkle remaining 1/8 tsp. salt and remaining 1/8 tsp. pepper over sandwiches. Divide kale mixture evenly among sandwiches; top with remaining bread slices. Lightly coat sandwiches with cooking spray.
3. Return pan to medium heat. Add sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches; pressing gently to flatten; cook 2 minutes on each side or until browned and cheese begins to melt.