Balsamicchickensandwichorpanini Recipes

BALSAMIC CHICKEN AND PASTA

Balsamic Chicken and Pasta image

A delicious combination of chicken, pasta and tomatoes that can be served warm or chilled for a great meal on a warm summer day! This recipe may look a bit complicated, but I promise you--it is not. Chicken can be cooked on the stove or on a grill. It is great for large family gatherings and does not really need to be served with anything other than a good loaf of bread for sopping up the juices. I hope your family enjoys this as much as mine has.

Provided by Katherine

Categories Main Dish Recipes Pasta Chicken

Time 3h

Yield 6

Number Of Ingredients 12

Ingredients

3 cloves garlic, minced
2 ounces fresh basil leaves
½ cup olive oil
½ cup balsamic vinegar
6 skinless, boneless chicken breast halves
1 tablespoon salt
1 ½ teaspoons ground black pepper
1 pound penne pasta
2 pints grape tomatoes, halved
¼ cup olive oil
¼ cup balsamic vinegar
salt and pepper to taste

Steps:

Mince garlic cloves in food processor or blender. Add 1/3 of the basil leaves to the processor, and chop until fine. Pour in 1/2 cup of olive oil, and continue to process until mixture turns light yellow with flecks of basil. Add the balsamic vinegar; process just until combined.
Place the chicken breasts in a large zip-top storage bag along with 1 tablespoon salt, 1 1/2 teaspoons pepper, and the contents of the food processor. Squeeze air out of bag and seal. Allow chicken to marinate for 2 hours, or up to overnight, turning occasionally.
Preheat the oven to 300 degrees F (150 degrees C).
Brown chicken in a large skillet over large heat, about 4 to 5 minutes per side. Transfer chicken to a large baking dish, and place in the oven until cooked through, about 15 to 20 minutes. Remove chicken from oven, slice into 1/4 inch strips, and return to baking dish to absorb cooking juices. Keep warm.
While chicken is baking, bring a large pot of water to a boil over high heat. Boil the pasta until cooked through, but still firm to the bite, about 11 minutes. Drain well. Stir the chicken and the juices from the baking dish into the hot pasta.
Thinly slice the remaining basil leaves, and place in a large serving bowl along with the tomatoes. Stir in 1/4 cup olive oil, 1/4 cup balsamic vinegar, and salt and pepper to taste. Top basil and tomatoes with the hot pasta, sauce, and chicken; toss to combine.

Nutrition Facts : Calories 681.6 calories, Carbohydrate 65.4 g, Cholesterol 64.6 mg, Fat 31.9 g, Fiber 4 g, Protein 35.1 g, SaturatedFat 4.9 g, Sodium 1266.8 mg, Sugar 7 g

BALSAMIC CHICKEN SANDWICH (OR PANINI)

Balsamic Chicken Sandwich (Or Panini) image

A friend of mine and I once made this from a recipe we found in a cooking magazine, but lost the recipe. I found it again, so I'm putting it here so as not to lose it again. It calls for ciabatta bread, but anything light with a good crunchy crust will be as good. It's also great grilled panini-style.

Provided by EmmyDuckie

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

2 small boneless skinless chicken breasts
1 tablespoon olive oil
salt and pepper
2 ciabatta rolls, sandwich size
2 tablespoons goat cheese
1 cup baby spinach leaves
1/2 red onion
1/4 cup roasted red pepper
1 cup white wine
1/2 cup balsamic vinegar
2 tablespoons sugar

Steps:

Salt and pepper chicken breasts.
Heat olive oil in a nonstick skillet over medium high heat.
Cook chicken until no longer pink, about 4-5 minutes per side.
Remove chicken, keep warm.
Add wine, sugar, and vinegar to pan, increase heat to high, reduce until thick and syrupy.
Cut rolls in half, spread with goat cheese.
Add chicken, spinach, onion, peppers, and sauce.
You may have sauce left over. Save it. It's great on steaks, too.

Nutrition Facts : Calories 413.1, Fat 9.9, SaturatedFat 1.6, Cholesterol 75.5, Sodium 410.2, Carbohydrate 30.3, Fiber 1, Sugar 24.5, Protein 26.3

CUBANO PANINI SANDWICH RECIPE BY TASTY

Cubano Panini Sandwich Recipe by Tasty image

Here's what you need: french bread, yellow mustard, swiss cheese, dill pickles, honey ham, pulled pork

Provided by Hitomi Aihara

Categories Lunch

Time 20m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 loaf french bread, 16 in (40 cm) long 5 in (12 cm) wide
¼ cup yellow mustard
10 slices swiss cheese
2 dill pickles, sliced lengthwise
10 slices honey ham
1 ½ cups pulled pork

Steps:

Heat a grill or campfire to medium heat
Slice the French loaf almost all the way in half lengthwise, leaving a long side still attached like a hot dog bun.
Open the bread and spread mustard liberally on both sides. Lay the Swiss cheese slices on both sides of the bread. Lay the pickles over the Swiss slices on the bottom half of the bread. Layer the ham slices and pulled pork over the pickles, then gently lift the top side of the bread to close the sandwich. Double wrap the sandwich in aluminum foil.
Set the sandwich on the grill over medium heat. Place a cast-iron or other heavy skillet on top to press down. Cook the sandwich for 5 minutes, then flip and cook for 5 minutes more, until the outside of the bread is crisp and the cheese is melted.
Let sandwich cool for a few minutes before carefully unwrapping. Slice and serve.
Enjoy!

Nutrition Facts : Calories 261 calories, Carbohydrate 39 grams, Fat 5 grams, Fiber 2 grams, Protein 12 grams, Sugar 13 grams

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