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Defrost the panini for about one hour at ambient temperature. Place the chicken fillet in a bowl. Add half of oil with the juice of lime, the curry, the sesame, the thyme and season with salt and pepper. Let the chicken marinate at least 30min. Slice the mozzarella. Slice the yellow and green courgette finely thanks to a peeler to make tagliatelle. Cook gently in the rest of the olive oil and season with salt and pepper. Grilled the chicken in the marinade until browned. Slice the chicken.
Cut the panini in half. Spread the mozzarella, the marinated chicken, the courgette, the onions and grilled the panini in the oven or in a panini press. Top with a few rocket leaves.