Herbed Chicken and Arugula Panini

• 1 pound thin chicken cutlets
• 1 1/2 tablespoons chopped fresh thyme, divided
• 6 tablespoons olive oil, divided
• 2 garlic cloves, finely chopped
• 3 tablespoons balsamic vinegar
• 8 1/3- to 1/2-inch-thick slices olive bread or 4 crusty sandwich rolls
• 1/2 red onion, thinly sliced
• 1 bunch arugula

1. Sprinkle chicken on both sides with salt and pepper, then 1 tablespoon thyme.
2. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
3. Add chicken; saute until golden and cooked through, about 2 minutes per side.
4. Transfer chicken to plate.
5. Add remaining 4 tablespoons oil and garlic to skillet; stir over medium heat 15 seconds.
6. Add vinegar and remaining 1/2 tablespoon thyme; cook 15 seconds, scraping up browned bits.
7. Return chicken to skillet and toss until heated through, about 1 minute.
8. Arrange 1 bread slice on each of 4 plates.
9. Top with chicken, onion, and arugula, then drizzle with vinaigrette from skillet.
10. Top with remaining bread.

fresh thyme, olive oil, garlic, balsamic vinegar, olive bread, red onion, arugula

Taken from www.epicurious.com/recipes/food/views/herbed-chicken-and-arugula-panini-109588 (may not work)