Greek Marinated Chicken Panini With Pesto

• 8 slices whole grain bread
• 2 boneless chicken breasts
• 1 (8 ounce) bottle marinated artichoke hearts
• 4 slices swiss cheese
• 8 teaspoons of bail pesto sauce
• 1/2 cup extra virgin olive oil
• 1 tablespoon dried oregano
• 1 teaspoon sugar
• 1 teaspoon lemon pepper seasoning
• 1 teaspoon fresh ground pepper
• 1/2 teaspoon kosher salt
• 3 garlic cloves, minced
• 1 lemon, juice and zest of

1. Add marinade ingredients to large ziplock bag (oil,oregano, sugar, lemon pepper seasoning, salt, pepper, garlic, and both the zest and juice from 1 lemon).
2. With a fork punch several holes in chicken breast so marinade can penetrate. Add chicken to bag and marinade for 4 hours.
3. Remove chicken from marinade and grill on charcoal/gas grill with a hunk of smoking wood until juices run clear. Remove and let chicken cool slightly to handle.
4. Put your palm flat on each chicken breast and slice each chicken breast in 1/2 so that each piece is 1/2 as thick as original chicken breast. Spread about 2 teaspoons of pesto over 4 slices of the bread. Add cheese and then 1/2 of each breast of chicken that you cut above. Add 3 artichoke per sandwich, broken up. Put other 4 slices of bread on top.
5. Grill in panini press until bread is nicely toasted and cheese is melted (about 4 minutes).

bread, chicken breasts, swiss cheese, pesto sauce, extra virgin olive oil, oregano, sugar, lemon pepper, fresh ground pepper, kosher salt, garlic, lemon

Taken from www.food.com/recipe/greek-marinated-chicken-panini-with-pesto-292357 (may not work)