Tommy G’S Ultimate Chicken Panini

• 1 13.8 can Pillsbury Refrigerated Pizza Crust
• Good Balsamic Vinegar
• 5 Pieces Thin Cut Chicken Breast
• 6-8 slices Fresh Mozzarella
• 6-8 Thin slices Beefsteak Tomato.
• 1 Jar Roasted Peppers julienned about 4 peppers.
• 1 small Red Onion Sliced Thin
• 1 Recipe Basil Pesto (see below)
• 1 beaten egg
• Salt, Pepper & Oregano
• Grated Parmesan cheese
• Wax Paper

1. 1. Rinse chicken with cold water, pat dry and salt & pepper each side.
2. 2. Grill chicken for 2 minutes on each side or until done.
3. 3. Place the wax paper on the cookie sheet and stretch out the dough until it measures about 20 inches by 8 inches. Place another piece of wax paper on the dough and fold it over itself until it measures 4 inches by 20 inches. Cook the dough 3/4th way through as directed on can.
4. 4. Remove dough from oven, open and remove the wax paper from the inside.
5. 5. Generously drizzle the inside of the bread with Balsamic vinegar.
6. 6. Layer the bread with chicken, Mozzarella, Tomato, roasted peppers and onion.
7. 7. Drizzle with Pesto.
8. Pesto recipe:
9. 1 bunch washed, fresh basil leaves. 1 clove garlic.
10. 1-cup extra-virgin olive oil. Salt and pepper, to taste
11. 1/2 cup grated Parmesan cheese.
12. 1. Pack all dry ingredients in a blender or food processor. Slowly drizzle in the oil and blend until smooth.
13. 8. Close the bread and brush the top with the beaten egg. Sprinkle with Pepper, Oregano & Parmesan cheese
14. 10. Bake for the final 1/4 way through or until crisp.
15. 11. Slice the Panini in 6 pieces, serve immediately and enjoy:-)

crust, vinegar, chicken, mozzarella, peppers, red onion, recipe basil, egg, salt, parmesan cheese, wax paper

Taken from www.epicurious.com/recipes/member/views/tommy-g-s-ultimate-chicken-panini-1239211 (may not work)