Fig Glazed Chicken Panini with Brie

I chose this recipe because it sounded wonderful.  In fact, it is only okay.  

Two problems:  It's not a cohesive dish where all of the ingredients work together and it falls apart when you cook it or try to pick it up and eat it  

If I do try it again, I'll slice the chicken, pear and brie thinner.  I left out the whole kale part and used an Asian pear (delicious!) instead of a regular one. I used my Optigrill to cook the chicken and to create the panini.

4 servings

10 calculated points

Roussanne

Ingredients

• 2 teaspoons canola oil
• 3 (4-ounce) skinless, boneless chicken thighs
• 2 tablespoons fig jam
• ⅜ teaspoon kosher salt, divided
• ⅜ teaspoon freshly ground black pepper, divided
• 1 cup chopped Lacinato kale
• 1 teaspoon sherry vinegar
• 8 (1-ounce) slices whole-grain bread
• 1 small ripe pear, cut into 12 thin slices
• 3 ounces Brie cheese, chopped
• Cooking spray

Directions

Step 1

Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan; cook 4 minutes or until browned. Turn chicken over; cook 2 minutes or until done. Remove chicken from pan; let stand 5 minutes. Cut chicken into thin slices. Combine chicken, jam, 1/4 teaspoon salt, and 1/4 teaspoon pepper; toss to coat.

Step 2

Combine kale and vinegar in a medium bowl; toss to coat. Divide chicken mixture evenly among 4 bread slices. Top each with 3 pear slices and 3/4 ounce cheese; sprinkle remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper over sandwiches. Divide kale mixture evenly among sandwiches; top with remaining bread slices. Lightly coat sandwiches with cooking spray.

Step 3

Return pan to medium heat. Add sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches, pressing gently to flatten; cook 2 minutes on each side or until browned and cheese begins to melt.