Lemon Garlic Chicken Panino

Lemon Chicken Panino

Another great idea for casual summer entertaining!

Marcella Hazan’s Lemon Garlic Chicken is one of my all time favourite recipes, and always a tempting choice for a sure fire head liner. Here I’ve layered it atop toasted stirato (Italian baguette) with vine ripe tomatoes, Italian Basil, and parmigiano. A quick broil melds all the flavours together into a succulent, zesty summer open faced panino that is certain to please.

Easy to serve up, especially for a crowd. Toast the stirato, cook the lemon chicken, layer on a baking tray, broil, and serve. That’s it!

Suggested: Serve with couscous and a summer greens salad topped with charred eggplant with currant vinaigrette rounds out the meal beautifully. (see here)

Lemon Garlic Chicken Panino serves 4

Stirato is a long Italian baguette of sorts, although a slightly softer with an airy moist interior. If you don’t have an Italian bakery in your neighbourhood a French baguette will do just fine.

• 2 stirato
• extra virgin olive oil for brushing
• garlic cloves for rubbing
• sea salt

Preheat the oven to 350F/180C

Slice the stirato in half lengthwise and then slice each half into 5 to 6 inch pieces. Place on a baking tray and brush with olive oil. Place in the oven and bake for 10-12 minutes until lightly colored. Remove from the oven and rub each piece with garlic. Season lightly with salt and set aside to cool.

Follow the directions for Marcella Hazan’s Lemon Garlic Chicken (see here)

Preheat the broiler with the oven rack set in the top third of the oven.

For layering:

• prepared toasted stirato slices
• 2 large vine ripe tomatoes thinly sliced
• fresh Italian basil leaves
• prepared lemon garlic chicken, garlic, and lemon rounds
• pan juices
• 1 cup grated parmigiano freshly ground pepper

Place the toasted stirato slices on a baking sheet. Brush each with pan juice. Place basil leaves on top of each slice and top with sliced tomatoes. Place 3 lemon chicken fillets on top of each toasted stilato, including garlic slices. Tuck in and top with cooked lemon rounds and scatter the parmigiano over the top.

Place in the oven and broil until the cheese has melted and very lightly colored.

Remove from the oven and serve promptly!