Process parsley and garlic until almost a paste. Add yogurt, olives, pepper and chicken strips. Mix and set aside refrigerated 10 minutes.

This is optional, the strips can be cooked without parmesan. Place parmesan and pepper in a bowl or plastic bag, mix. Add the chicken pieces to the bag and mix to lightly cover the surface of each piece with the seasoned parmesan.

Skewer the chicken into metal or wooden skewers.

Brush a grill pan and press cover with olive oil. Place over medium heat and cook the pieces 2 to 3 minutes on each side with the cover press.

Prepare a panini press by brushing it with the olive oil and turning it on. Add the chicken pieces, -make sure they do not touch each other- and cook for 3 to 4 minutes.

Serve.