Chicken Club Panini Recipe Recipe For Stuffed

BEST CHICKEN PANINI

Steps:

• Heat a panini grill on the highest setting. Brush 2 pieces of bread with butter. Assemble panini with chicken, bacon, and mozzarella. Lower panini press. Cook until bread is golden and cheese is melted, about 5 minutes.
• Carefully separate bread and add in some sliced avocado, tomato, and pesto. Repeat above steps for additional panini sandwiches.
• Reassemble sandwiches and cut in half. Serve immediately.

CHICKEN CLUB PANINI

Steps:

• Preheat sandwich press according to manufacturers' instructions.
• Heat oil in a skillet over medium heat. Add chicken; cook, turning halfway through, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate.
• Place bacon in a separate skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Spread 1 tablespoon butter over the outside of each slice of bread. Spread mayonnaise over 2 bread slices; assemble chicken, bacon, Cheddar cheese, tomato, and sprouts on top. Cover with the remaining 2 slices, buttered side-up. Place sandwiches into the sandwich press; cook until cheese is melted and bread is toasted, 5 to 8 minutes.

CRAB STUFFED CHICKEN BREASTS

Steps:

• 1. Sauce: melt butter in saucepan, add flour stirring until smooth. Cook 1-2 min stirring constantly. Mix milk, broth and wine together. Gradually add to flour mixture. Cook over medium heat stirring frequently until thick and bubbly. salt and pepper to taste. Remove from heat reserve 1/2 cup sauce separately. Set sauce aside.
• 2. Stuffing: sauté green onions in 2 tbsp butter until tender add mushrooms and cook until soft. Stir in crabmeat, cracker crumbs and parsley. Add salt & pepper to taste. Stir in 1/4 cup of sauce.
• 3. Cut each chicken breast on the side to create a cavity for stuffing. Spoon 1/4 cup of stuffing into each chicken breast. use a toothpick to secure opening if needed. Continue until all breasts are filled.
• 4. Pour 1/2 of the sauce into a 9x 13 pan. Place chicken into the pan. Pour 2-3 tbsps. of sauce over each breast. Top each breast with butter flavor no stick spray then panko bread crumbs and spray crumbs with no stick spray.
• 5. Cover pan with foil and bake at 350 for 30-40 minutes. Uncover pan and increase heat to 425. Bake another 10-16 minutes until bread crumbs have browned. remove toothpicks if you used them. Drizzle each breast with swiss cheese sauce before serving. Sprinkle with paprika if desired.
• 6. Swiss Cheese Sauce: Put swiss cheese and half & half in small saucepan with reserved 1/2 cup of sauce and heat until melted and smooth, add a tsp. of butter to finish and stir till velvety. Add a pinch of seasoned salt to taste. keep warm.
• 7. Serve with rice (mixed with remaining cheese sauce) and enjoy.

CHICKEN PESTO CLUBS

Steps:

• Heat bacon according to package directions. Meanwhile, spread bread slices with pesto. Layer two slices with chicken, cheese, tomato, arugula and bacon; top with remaining bread. , Brush outsides of sandwiches with oil. Cook on an indoor grill for 3-4 minutes or until bread is browned and cheese is melted.

CLUB PANINI

Steps:

• Combine the mayonnaise, mustard and herbs, set aside.
• Place 3 turkey slices, 2 cheese slices, 4 bacon slices and 2 tomato slices on half of the bread slices.
• Spread remaining bread slices with the mayonnaise mixture, place, mayo sides down, on top of the tomato.
• Spread the outsides of sandwiches with the olive oil or mayonnaise, on the top slice spread it just before you turn it over.
• Brown in a non-stick frying pan on medium heat, pushing down with a spatula, until browned on both sides.

BARBEQUE CHICKEN PANINIS

Steps:

• Preheat a panini press to medium-high heat and lightly oil the surface.
• Layer shredded chicken, 1 slice Cheddar cheese, 4 half-slices of bacon, and barbeque sauce on the bottom of each Kaiser roll. Top with the other half of each roll.
• Grill sandwiches in the prepared panini press until cheese is melted and rolls are golden-brown, about 5 minutes.

CHICKEN BREASTS STUFFED WITH PERFECTION

Steps:

• 1. 1. Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.
• 2. 2. Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Set aside.
• 3. 3. In a large bowl, stir together the feta and sour cream. Set aside.
• 4. 4. Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms and sauté until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, and then combine spinach and mushrooms with feta and sour cream mixture.
• 5. 5. Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.
• 6. 6. Preheat the oven to 400 degrees F (200 degrees C).
• 7. 7. Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.
• 8. 8. Bake, uncovered, in a preheated oven for 25 minutes.

CHICKEN PARMESAN PANINI

Steps:

• Mix together the flour, garlic powder, salt and pepper in a shallow bowl. Place beaten egg in another bowl. Mix together panko bread crumbs and Parmesan cheese in a third shallow bowl.
• Dredge each piece of chicken in the flour, coating both sides; shake off the extra. Dip chicken in beaten egg, and then press into the breadcrumbs, making sure to coat well on both sides. Set on a plate.
• Heat olive oil in large skillet over medium-high heat. Pan fry chicken until no longer pink in the center and the juices run clear, about 4 minutes per side.
• Place chicken on slices of bread. Spread about 1/4 cup of Ragu® Old World Style® Traditional Sauce over each piece of chicken. Top with a slice of cheese and a tablespoon of Parmesan cheese. Top with the remaining slices of bread. Heat in a panini press or in a large skillet until the cheese is melted. Heat remaining sauce for dipping.