Chicken & Fig Panini
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
This panini combines
  • 4 slices of whole wheat bread
  • 1 boneless skinless chicken breast
  • 4 tbsp. fat free feta
  • 1 tsp. basil (fresh or not)
  • 1 tsp. honey
  • 1 tsp. lemon juice
  • 1 tsp. light buttery spread (I used Brummel & Brown)
  • 2 small handfuls reduced-fat shredded mozzarella cheese
  • 2 tbsp. fig preserves
  1. Combine feta, basil, honey, and lemon juice in a small bowl and mix well. Set aside.
  2. Cook boneless skinless chicken breast until center is no longer pink and juice runs clear. Chop chicken into bite-size pieces.
  3. Spread buttery spread onto each slice of bread. Flip bread over.
  4. Spread feta mixture onto two slices of bread. Top with mozzarella and chicken.
  5. On the other two slices of bread, spread fig preserves.
  6. Top the sandwiches with the fig-covered slices of bread.
  7. Place the sandwiches on a panini press or George Foreman grill and cook until bread turns light brown and cheese melts.
  8. Remove bread from pan, slice in half, and serve.
Recipe by Chelsea Eats Treats at