Tuscan Pressed Chicken

Directions:

Using a meat pounder, pound the chicken breasts to an even thickness of ½ to ¾ inch.

Spread the grilling paste on both sides of the chicken and season lightly with salt and pepper.

Place in a baking dish, cover with plastic wrap and refrigerate for at least 1 hour or up to 4 hours.

Preheat an electric panini press according to the manufacturer’s instructions.

Place the chicken, skin side up, on the preheated panini press, close the lid and cook until the juices run clear when the meat is pierced with a knife, 5 to 7 minutes.

Transfer the chicken to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Cut into slices ½ inch thick. Arrange on a warmed platter and sprinkle with the grilling drizzle.

Serve immediately.