Ingredients

• 4 chicken breasts, trimmed of fat
• 4 cups Chicken Marinade, recipe follows
• 4 tablespoons Walnut Pesto, recipe follows
• 4 fresh panini rolls, sliced
• 8 tablespoons Chipotle Aioli, recipe follows
• 4 slices tomato
• 8 slices Monterey Jack Cheese
• 4 tablespoons Three-Onion Marmalade, recipe follows
• 2 jalapeno peppers
• 2 limes, juiced
• 1/8 cup chopped Italian parsley leaves
• 1 1/2 tablespoons minced garlic
• 1 cup olive oil
• 1/4 cup walnuts
• 1/4 cup packed fresh basil leaves
• 1/4 teaspoon minced garlic
• 1 1/2 tablespoons Parmesan
• 1/8 teaspoon kosher salt
• 1/4 cup olive oil
• Preheat oven to 350 degrees F.
• 1/2 cup good-quality mayonnaise
• 1/4 teaspoon crushed garlic
• 1 tablespoon chipotle puree, see Cook's Note*
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1/4 yellow onion, julienned
• 1/4 red onion, julienned
• 1/2 tablespoon chopped jalapeno pepper
• 1 tablespoon brown sugar
• 1 1/2 tablespoons balsamic vinegar
• 2 green onions, thinly sliced

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Instructions

1. Marinate chicken overnight in the refrigerator in the Chicken Marinade.
2. Prepare a grill for cooking or heat a saute pan over medium heat. Grill or saute chicken breasts over medium heat until cooked through.
3. While chicken is cooking, spread 1 tablespoon Walnut Pesto on each of 4 slices of the panini rolls and 2 tablespoons Chipotle Aioli on each of the other 4 slices.
4. Remove chicken from grill and build each sandwich by placing a chicken breast on top of the bread with Walnut Pesto, then a tomato slice and 2 pieces of cheese, 1 tablespoon Three-Onion Marmalade, and topped with the bread with Chipotle Aioli.
5. Place all ingredients in a food processor or blender and combine on high for 2 minutes or until smooth. Transfer to a 13 by 9-inch non-reactive baking dish or other flat container. Add chicken breasts to dish, cover, and marinate in the refrigerator overnight.
6. Spread walnuts on a small sheet pan and toast in the oven for 5 to 7 minutes. Place all ingredients, except oil, in a blender and process until smooth. Slowly add the oil and continue to puree for 1 minute. Set aside.
7. Mix mayonnaise, garlic, and chipotle puree in a small bowl until well combined. Set aside. Refrigerate if not using immediately.
8. In a large skillet, heat the oil over a medium-high flame and lightly brown the garlic, about 1 to 2 minutes. Add the yellow and red onions and cook until wilted. Add the pepper, sugar, and vinegar, lower the heat to medium, and cook until the onions are translucent, about 5 minutes. Add the green onions and cook for 2 minutes. Remove from the heat and set aside.