Chicken Broccoli Panini

Directions

1. In a shallow bowl, combine 1 tablespoon of olive oil, rub, salt and pepper. Add chicken to the bowl and coat in the mixture and let marinate for 30 minutes up to 2 hours in the refrigerator.
2. In a medium skillet over medium heat, heat the remaining tablespoon of olive oil. Add the chicken to the skillet and cook for 3-4 minutes per side (internal temperature reaches 165 degrees F). Turn off the heat and add balsamic to deglaze the pan and coat the chicken. Remove from heat &, allow to cool slightly.
3. In a steamer set over boiling water, steam broccoli, covered for 2-3 minutes. Remove to an ice bath.
4. Spread sour cream down the middle of each tortilla then add chicken, broccoli, and cheese. (add more rub for seasoning as needed.) Bring up one side of the wrap over the mixture, folding in the sides, and continue rolling to the end of the tortilla.
5. Add the wraps to a heated panini press (or alternatively the skillet used to cook the chicken) seam side down and press evenly for 3-4 minutes until golden brown and cheese is melted.