A delightful twist on a classic chicken sandwich, featuring balsamic-glazed chicken and fresh toppings.
Season the chicken breasts with salt and pepper.
Ensure the chicken is evenly seasoned for consistent flavor.
Heat olive oil in a nonstick skillet over medium heat.
Use a nonstick skillet to prevent sticking and ensure easy cleanup.
Cook the chicken breasts until fully cooked, about 4-5 minutes per side.
Check the internal temperature of the chicken to ensure it's cooked through.
Remove the chicken from the skillet and keep warm.
Cover the chicken with foil to retain heat.
Add balsamic vinegar and sugar to the skillet, increasing the heat to high, and reduce until thickened.
Stir constantly to prevent the glaze from burning.
Slice the ciabatta rolls in half and spread goat cheese on each half.
Toast the rolls for added texture and flavor.
Assemble the panini by layering spinach, chicken, and red onion on the rolls, then drizzle with the balsamic glaze.
Press the sandwich gently to keep the layers intact.
Serve the panini warm and enjoy.
Pair with a side salad or soup for a complete meal.
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