Silvercrest SKGL 2000 A1 Operating Instructions Manual page 29

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
1) Rinse the chicken breast under running tap water and pat dry with kitchen
paper.
2) Preheat the appliance to the maximum temperature (230°C) and cook the
breast fillet for a short while in the contact position.
3) Roast at approx. 175°C for around 10 minutes. After grill-roasting, season
with salt, pepper and paprika and set aside.
4) Fry the strips of bacon in a pan until crispy.
5) Spread the yoghurt dressing onto 3 slices of toasting bread or white bread,
add the iceberg lettuce, cut the tomatoes into slices, season them and arrange
them on top.
6) Cut the chicken breasts along their length and lay them on top of the
tomatoes.
7) Lay the strips of bacon on the chicken breasts.
8) 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.
9) Cut the cucumber into slices and place them on the avocado.
10) Top the panini with a second slice of bread.
11) Carefully place the panini onto the hotplate
12) Using the safety catch
close the lid.
13) The panini should be roasted to a golden brown.
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, set the desired gap to the upper hotplate and
SKGL 2000 A1