Chicken Breast with Roasted Peppers, Mozzarella, and Spinach-Basil Pesto

• 1/4 cup kosher salt
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 teaspoon freshly ground black pepper
• 1 pound skinless and boneless chicken breast
• 8 slices sourdough bread
• 1/4 cup Spinach-Basil Pesto (page 197)
• 1/2 cup Roasted Peppers (page 184), chopped
• 8 ounces fresh mozzarella or buffalo mozzarella, sliced

1. In a pot, bring 8 cups water to a gentle simmer and salt heavily (so it tastes like seawater).
2. Add the thyme, rosemary, bay leaves, and pepper.
3. Add the chicken to the poaching liquid and simmer until it reaches an internal temperature of 160F.
4. Allow the chicken to cool in the liquid and remove when ready to use.
5. Preheat a sandwich press according to the manufacturers specifications (see Note, page 96).
6. Thinly slice the chicken breasts and evenly distribute on each of 4 slices of bread.
7. Spread the pesto on top of the chicken and top with the peppers and mozzarella.
8. Top with the remaining 4 slices, and place in the sandwich press (no need to butter the press or the bread).
9. Close the lid and apply slight pressure.
10. Cook without disturbing for 5 to 8 minutes.
11. Open the press and check for color and temperature: the cheese should be melted and the bread golden.
12. If the bread is sticking to the press, allow it to cook for a bit longer and it will unstick itself.
13. If the press seems to generate more heat on the bottom, flip the sandwich halfway through to ensure even cooking (making sure the ridges in the bread line up).
14. Once cooked, remove, cut into halves, and serve.

kosher salt, thyme, rosemary, bay leaves, freshly ground black pepper, chicken breast, bread, peppers, buffalo mozzarella

Taken from www.epicurious.com/recipes/food/views/chicken-breast-with-roasted-peppers-mozzarella-and-spinach-basil-pesto-377011 (may not work)