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SPM 2000 F3
Chicken breast panini
400 g chicken breast
20 g butter
Pepper, salt, paprika powder
120 g bacon, in strips
6 slices of toasting bread
3 tbsp. salad dressing yoghurt
30 g of iceberg lettuce
2 tomatoes
1 avocado
1 tsp. lime juice
50 g cucumber
Preparation
1) Heat up some butter in a coated frying pan and sear the chicken breast on
both sides. Turn the cooker down to a medium heat and then fry the chicken
breasts for about 10 minutes. After frying, season with salt, pepper and papri-
ka, remove from the pan and set aside.
2) Reheat the fat in the pan and use it fry the bacon strips until they are crisp.
3) Spread the yoghurt dressing on 3 slices of toasting bread, add the iceberg
lettuce; cut the tomatoes into slices, season them and then also add these
onto the bread.
4) Cut the chicken breasts along their length and lay them on top of the
tomatoes.
5) Lay the strips of bacon on the chicken breasts.
6) Cut open the avocados vertically and use a turning movement to remove the
halves from the stone. Peel and cut the avocado into slices. Drizzle the lime
juice onto the avocado to prevent from going brown. Lay the slices onto the
panini.
7) Cut the cucumber into slices and place them on the avocado.
8) Top the panini with a second slice of bread.
9) Lay the panini carefully onto the preheated panini maker and close the lid.
10) Wait until the panini are toasted golden brown and remove them carefully
from the panini maker.
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