So for this week’s test it out tuesday recipe, I made you some lunch 🙂

Not just any old lunch. This is a good one. My new fave.

Seriously ah-mazing!

Sorry for all the exclamation points but I need to be clear . . . this lunch . . . oh my word this lunch totally blew my mind!

Never in a million years would I think to put apricot preserves (aka jam) with mayo to make the best ever panini spread I have ever tasted!

True Story!

Its like the perfect combination of that salty sweet thing they always talk about on masterchef.

To be honest, I was a little scared about how this would taste and although Im sure by now you know I totally trust Ree’s skills . . . let’s be honest . . . girlfriend is the master . . . so, I took a leap of taste . . . and am so glad I did. I think you will be too.

Embrace the change people, you know what they say . . . change is as good as a holiday and you totally deserve a vacation.

Lose yourself in the deliciousness that is the chicken and apricot panini . . . because your so worth it!

Chicken Apricot Panini
Re-written and slightly adapted from this recipe from The Pioneer Woman Cooks – Food from my Frontier
Makes 4 Sandwiches

Ingredients –

2 boneless skinless chicken breasts
Salt and Pepper to taste
12 to 16 fresh sage leaves
1/4 cup apricot preserves (I use St Dalfour’s 100% fruit)
1/4 cup mayonnaise (I use Kraft 97% fat free)
8 slices of bread (I use Helga’s sandwich thins)

Method –

1 – Begin by cutting the chicken breasts in half

2 – This is a quick easy to turn 1 chicken breast into 2 thinner pieces. Flatten slightly if needed to fit the size of the bread you’re using.

3 – In a large skillet over medium-high heat cook the chicken breasts until browned on one side. About 3 minutes.

4 – Flip the chicken breasts and add some of the sage leaves. (You won’t believe what frying will do to the flavour.)

5 – Flip the sage leaves onces, and when it looks like they’re becoming crispy . . .

6 – Remove them from the skillet. Repeat with the rest of the sage leaves. Remove the chicken when its cooked all the way through.

7 – In a small bowl add apricot preserves and mayonnaise.

8 – Stir to combine. This is a scrumptious panini spread!

9 – To build each sandwich spoon a generous portion of the spread onto a slice of bread.

10 – Spread it out . . .

11 – Then add some red onion to one slice . . .

12 – And sage leaves to the others . . .

13 – Place a chicken breast on the onion . . .

14 – Then flip the top piece of bread onto the chicken.

15 – Grill the sandwich in a panini press (I use my good old George Foreman). If you don’t have one you can grill in a skillet or fry pan using a second skillet/pan on top of each to press it together. Just make sure you turn it half way through to grill the other side as well.

16 – One perfect panini, For reals!

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Nutritional Info approx  (1 sandwich using the recipe stated above) obtained using fatsecret.com –

Cal – 225
Fat – 2g
Carbs – 32g
Protein – 19g
Fiber – 4g