Pesto Chicken Panini

This is a recipe that I have made a few times and every time I do something different and its still awesome. Ingredients used this time:

Chicken

Mushrooms

1/2 bag of fresh spinach

Feta Cheese

Grey poupon

Crushed red pepper

Basil pesto

Salt

Sandwich Thins (any bread)

When cooking mushrooms I learned a trick from who knows where to cook the water out of the mushrooms first. No seasoning, no oil, just a pan, high to medium heat for about 10 mins stirring the mushrooms often. TRUST ME. This will make them tender and not rubbery. You will see the mushrooms 'sweating' shrinking and browning...

BEFORE:

AFTER:

Meanwhile, season the chicken with pesto, salt crushed red pepper and bake for 20-25 mins on 350. If you have no pesto on hand try any herbs in your pantry.. oregano, basil, etc.

Once the mushrooms have 'sweat' the water out you may need to drain some water, this time I didn't have to. Lightly season with salt and pepper. Gently saute the spinach with the mushrooms.

We only had sandwich thins for bread so I went with it. Unless you have a baguette or some hard sort of bread make sure you toast your bread before panini'ing it in your pan. This is to make sure the bread doesn't get soggy and mushy.

I don't have a panini machine so I made them in the same pan I cooked the veggies in, think grilled cheese with some pressure. Place one slice of toasted bread down in the pan , add feta, then spinach & mushrooms and chicken, spread grey poupon on the other slice of bread and top off the sandwich. With the pan on medium-high press the sandwich down firmly with a spatula. Once you see its melting, flip over the sandwich carefully so the insides don't fly everywhere.