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  • Madison

Chicken, Brie, And Peach Panini Recipe

At first glance, the marriage of chicken, cheese, and fruit might seem unconventional. Yet, here lies a recipe that effortlessly blends savory and sweet, creating a harmony of textures and tastes that will leave you craving more. This isn't just any sandwich; it's a masterpiece of culinary fusion, where each ingredient plays a crucial role in crafting an experience that is both comforting and exhilarating.

Recipe from Tasting Table

PREP TIME: 10 minutes

COOK TIME:17 minutes

SERVINGS: 2 Servings


  • 2 boneless, skinless chicken breasts

  • Salt and pepper, to taste

  • 1 large ripe peach, thinly sliced

  • 4 ounces Brie, thinly sliced

  • ¼ cup balsamic vinegar

  • 2 tablespoons honey

  • 4 fresh basil leaves

  • 4 slices of French bread

  • 2 tablespoons of olive oil


  1. Season the chicken breasts with salt and pepper.

  2. Heat a grill pan over medium-high heat.

  3. Grill the chicken breasts for 6-8 minutes on each side, or until fully cooked.

  4. Slice the chicken into ½-inch thick slices.

  5. In a small saucepan, combine the balsamic vinegar and honey.

  6. Bring the mixture to a boil over medium heat, reduce the heat and simmer for 10-15 minutes, or until the balsamic reduction has thickened to a syrupy consistency. Remove from heat and set aside.

  7. Preheat the same grill pan over medium heat.

  8. Brush one side of each slice of French bread with olive oil.

  9. On the non-oiled side of 2 bread slices, layer the grilled chicken, peach slices, Brie, and fresh basil leaves.

  10. Drizzle a small amount of the balsamic reduction over the ingredients.

  11. Top with the remaining bread slices, oiled side facing up.

  12. Place the assembled panini onto the preheated panini press or grill pan.

  13. If using a panini press, close the lid and cook for 5 minutes, or until the bread is golden brown and the cheese is melted. If using a grill pan, top with another pan and press down, grilling for 5 minutes.

  14. If using a grill pan, carefully flip the panini to the other side and grill until the bread is golden brown and the cheese is melted, another 3-4 minutes.

  15. Once the panini is grilled, remove it from the heat and allow it to cool for a minute.

  16. Slice the panini in half.

  17. Serve the Brie and chicken panini.


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