Silvercrest SPM 2000 B2 Instrucciones De Uso página 71

Chicken breast panini
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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
Rinse the chicken breast under running tap water and pat dry with kitchen paper.
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 paprika, remove
from the pan and set aside.
Reheat the fat in the pan and use it fry the bacon strips until they are crisp.
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.
Cut the chicken breasts along their length and lay them on top of the tomatoes.
Lay the strips of bacon on the chicken breasts.
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.
Cut the cucumber into slices and place them on the avocado.
Top the panini with a second slice of bread.
Place the panini onto the preheated panini maker (medium heat level) and close
the lid.
Wait until the panini are toasted golden brown and remove them carefully from
the panini maker.
SPM 2000 B2