I hope everyone in the States had a lovely Thanksgiving! We spent ours in Iowa with my family and are gearing up to head to the airport any minute now. I wanted to get this post up before we left though because Eralda just published my very first guest post! Eralda’s blog, The Split Pea, is full of spell-binding stories, pictures, and delicious recipes, so I was very honored when she asked me to come up with a recipe for her blog. I decided to do a twist on a traditional summer tomato panzanella, and ended up making a fall version with toasted pumpkernickel, roasted beets, and goat cheese. Check out Eralda’s blog for the picture and recipe!
The next day, I whipped up these tasty chicken paninis with the leftover pumpernickel bread and goat cheese. I made the goat cheese into a spread by mixing it with a bit of milk and parmesan cheese, and topped the chicken with crispy tart apple slices, which really elevated the sandwich to a whole new level!
Pumpernickel Chicken Panini with Goat Cheese and Apples
1 boneless, skinless, chicken breast
1/4 teaspoon salt
1/2 tablespoon olive oil
3 ounces goat cheese
1/4 cup freshly grated parmesan cheese
1 1/2 tablespoons milk
4 slices pumpernickel bread
1/2 half granny smith apple, cored and sliced
Cut chicken breast in half lengthwise and sprinkle evenly with salt. Heat olive oil over medium heat in a nonstick skillet and cook chicken 2 to 3 minutes on each side or until no longer pink in the center.
Meanwhile, mix goat cheese, parmesan cheese, and milk in a small bowl.
Spread each piece of bread evenly with goat cheese spread. Top goat cheese with chicken and apples on two slices, and place the other two slices of bread on top, goat cheese side down. Place sandwiches in a preheated panini press and cook until bead is crispy, about 3 to 5 minutes. Makes 2 servings.
Nutrition: 563 calories, 25.6g fat, 4.3g fiber, 50.3g protein per serving
Cost: $1.83 per serving