Chicken Mozzarella Panini With Red Peppers And Onions Recipes

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CHICKEN MOZZARELLA PANINI WITH RED PEPPERS AND ONIONS



Chicken Mozzarella Panini With Red Peppers and Onions image

I got a Cuisinart Panini Grill and just put together my favorite chicken fajita ingredients, instead of rolled in a tortilla shell it is placed layer by layer onto fresh Ciabatta bread and topped with oregano and pesto. An Italian touch to fajitas. I recommend getting the Ciabatta rolls at Costco- they are fresh and delicious! My family LOVED them. Each panini is a very large and filling sandwich. Might want to split in half and share one!

Provided by Whats Cooking from

Categories     Lunch/Snacks

Time 15m

Yield 4 paninis, 4 serving(s)

Number Of Ingredients 9

4 boneless chicken breasts
1 red pepper
1 red onion
olive oil
4 slices mozzarella cheese
Morton nature seasons seasoning blend
oregano
butoni basil pesto
4 ciabatta rolls

Steps:

  • Flatten chicken breasts and season them with Natures Seasoning and Olive oil. Let marinate while doing the next steps.
  • Cut the red peppers into 5 wedges per pepper so they can lay flat on grill or you can substitute sliced sun dried tomatoes right out of the jar instead of peppers. These are ready to put right on the sandwich without grilling if you prefer.
  • Slice the red onion into rings.
  • Coat the onions and peppers with olive oil.
  • Heat up your grill for panini on high. I use the Cuisinart Griddler I just got and it is excellent because it adjusts evenly to the thickness of whatever you are cooking.
  • Season chicken with Morton Natures Seasoning and oregano. Grill the chicken breasts first- 2 at a time with top of grill down which will leave perfect grill lines. Take off when done and put on plate.
  • Grill red peppers (flat) and next grill the red onion rings. Place on plate.
  • Clean off grill. I add a little olive oil or Pam to grill with a piece of paper towel before grilling sandwiches.
  • Spread a good amount of the Pesto on the top half of each sandwich.
  • Layer the panini. Chicken breast, Red pepper or sun dried tomatoes, Red onion slices, 1 slice of mozzarella cheese - Make sure everything fits perfectly within the size of the bread you are using.
  • Top each panini with the top half you have already spread the Pesto on.
  • Carefully place the sandwiches on grill (I can fit 2 at a time) and smoosh down if needed. Bread will have lines, cheese will be melted, and the sandwich will be nice and hot and perfect when ready!
  • There are other variations to this. My son is not crazy about Pesto -- so he just used Chicken, Mozzarella cheese and Paul Newman's jarred Marinara sauce and sprinkled Parmesan cheese on top of the sauce on his instead and Loved It!
  • A Chicken Parmesan Panini!
  • Hope you like it!

CHICKEN AND PEPERONATA PANINI



Chicken and Peperonata Panini image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil, plus more for brushing
1 red onion, halved and sliced thin
1 orange bell pepper, sliced into thin strips
1 red bell pepper, sliced into thin strips
1/4 teaspoon dried oregano
Kosher salt
2 tablespoons capers, drained and rinsed
2 tablespoons balsamic vinegar
2 tablespoons torn fresh basil
Four 3 1/2-inch square ciabatta rolls
8 slices provolone
4 cooked chicken cutlets, sliced

Steps:

  • Heat a large skillet over medium heat. Add the red onions, orange peppers, red peppers, oregano and 1/2 teaspoon salt and cook, stirring often, until the vegetables are soft and have a touch of color, about 9 minutes. Add the capers and balsamic; reduce the heat to low and cook an additional 5 minutes, until the peppers are coated in the vinegar. Stir in the basil and set aside to cool.
  • Preheat a panini press. Halve the ciabatta rolls horizontally and scoop out some of the insides from the top halves. Divide the pepper mixture evenly among all the halves and top each half with a slice of provolone. Divide the sliced chicken among the ciabatta bottoms and then cover with the ciabatta tops, pressing down slightly. Brush the outside of each sandwich with olive oil.
  • Place the sandwiches in the panini press, close the top, and cook until warmed through and the cheese is melted, about 3 minutes.

CREAMY CHICKEN AND ROASTED RED PEPPER PASTA RECIPE



Creamy Chicken and Roasted Red Pepper Pasta Recipe image

This creamy, hearty pasta is ready in less than 30 minutes. With grilled chicken, roasted red peppers, and mozzarella cheese it's a dish everyone will love.

Provided by Camille

Categories     Main Course

Yield 4-5

Number Of Ingredients 11

1 (16 ounce) package bowtie pasta
4 Tablespoons butter
1 onion (diced)
3 cloves garlic (minced or crushed)
1 cup half and half (slightly warmed)
1 cup chicken broth
1 teaspoon seasoned salt
1 cup shredded Mozzarella
3 boneless skinless chicken breasts (cooked and cubed)
1 (12 ounce) jar roasted red peppers (sliced)
1 Tablespoon chopped parsley - optional topping

Steps:

  • Cook the pasta according to the package directions. While it cooks, melt butter in a skillet over medium heat and cook the onion and garlic till soft. Whisk in half and half and chicken broth. Stir in seasoned salt and mozzarella. Lower the heat to keep the sauce from boiling.
  • Add the chicken and red pepper slices to the sauce. Stir frequently and keep and eye on the heat so it doesn't boil. Drain the cooked pasta and stir it together with the sauce.
  • Add chopped parsley before serving.

Nutrition Facts : Servingsize 1 serving, Calories 2590 kcal, Fat 141 g, SaturatedFat 71 g, Cholesterol 538 mg, Sodium 6949 mg, Carbohydrate 194 g, Sugar 42 g, Protein 160 mg

CHICKEN BREAST WITH ROASTED PEPPERS AND MOZZARELLA PANINI



Chicken Breast with Roasted Peppers and Mozzarella Panini image

Treat game-day guests to grilled sandwiches adapted from Tom Colicchio's 'wichcraft restaurant. Photo Credit: Bill Bettencourt

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Yield Makes 4 sandwiches

Number Of Ingredients 10

1/4 cup coarse salt
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breast
8 slices sourdough bread
1/4 cup Spinach-Basil Pesto
1/2 cup Roasted Peppers, chopped
8 ounces fresh mozzarella or buffalo mozzarella, sliced

Steps:

  • In a large saucepan, bring 8 cups water to a gentle simmer. Generously salt water. Add thyme, rosemary, bay leaves, and pepper. Add chicken and simmer until chicken registers 160 degrees on an instant-read thermometer. Remove from heat and let chicken cool in liquid. Store chicken in liquid, covered and refrigerated, until ready to use.
  • Preheat a sandwich press according to the manufacturer's instructions.
  • Remove chicken breast from poaching liquid and thinly slice; divide evenly among 4 slices of bread. Spread pesto on top of chicken; top with peppers and mozzarella. Sandwich with remaining 4 slices of bread and place on sandwich press. Close the lid and apply slight pressure; cook until bread is golden and cheese is melted, 5 to 8 minutes. If bread is sticking to the press, continue to cook and bread will unstick itself. If press is generating more heat from the bottom, flip the sandwich halfway through cooking.
  • Remove sandwich from press and cut in half before serving.

SAUTEED CHICKEN AND RED PEPPERS



Sauteed Chicken and Red Peppers image

Sometimes cooking for one can be a bit of a pain. This is a favorite dish of mine; it's quick, simple, delicious, and a great way to use leftover chicken. Serve on a bed of rice, couscous, or noodles or for a low-carb option, omit the starch.

Provided by Vickie_Clavette

Categories     Meat and Poultry Recipes     Pork

Time 30m

Yield 1

Number Of Ingredients 5

3 slices bacon
¾ cup cubed, cooked chicken
½ red bell pepper, chopped into 1-inch pieces
1 green onion, chopped
1 pinch salt and freshly ground black pepper to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices and drain on paper towels. When cool enough to handle, chop bacon into 1-inch pieces.
  • Add chicken, bell pepper, green onion, and bacon to the skillet. Reduce heat to medium-low and cook until bell pepper has softened and chicken is heated through, 7 to 10 minutes. Season with salt and pepper to taste.

Nutrition Facts : Calories 437.2 calories, Carbohydrate 5.1 g, Cholesterol 78.7 mg, Fat 35.5 g, Fiber 1.6 g, Protein 22.9 g, SaturatedFat 10.5 g, Sodium 821.9 mg, Sugar 2.7 g

ROTISSERIE CHICKEN PANINI WITH ROASTED SWEET RED PEPPER, SPINACH, AND GUACAMOLE



Rotisserie Chicken Panini with Roasted Sweet Red Pepper, Spinach, and Guacamole image

Pull out your panini maker and create a yummy sandwich with leftover rotisserie chicken. The cheese forms the first layer, so it can anchor the chicken pieces and get nice and gooey! The recipe is for one sandwich, but it is easily increased, if you have more in your household. Every bakery has a different size for submarine buns, so adjust the ingredients as you need.

Provided by Bibi

Yield 1

Number Of Ingredients 10

1 (6 inch) submarine sandwich roll, sliced lengthwise
1 slice Pepper Jack cheese
¾ cup cooked rotisserie chicken meat, shredded or sliced, or more to taste
1 medium roasted red pepper
1 thin slice red onion, separated into rings
2 slices cooked crispy bacon
¼ cup fresh spinach leaves, or to taste
⅓ cup prepared guacamole
1 teaspoon unsalted butter
1 spear dill pickle

Steps:

  • Preheat panini maker to medium-low.
  • Open the roll and place a layer of cheese on the bottom half of the bread, fitting cheese to the contours of the bun. Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top.
  • Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area.
  • Close the panini maker and cook until cheese is melted, chicken is warmed, and bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with dill pickle spear.

Nutrition Facts : Calories 564.3 calories, Carbohydrate 51.1 g, Cholesterol 51.7 mg, Fat 31 g, Fiber 6.2 g, Protein 21.3 g, SaturatedFat 10.6 g, Sodium 1786.4 mg, Sugar 6 g

FETTUCCINE WITH CHICKEN, RED ONION AND PEPPERS



Fettuccine with Chicken, Red Onion and Peppers image

Categories     Chicken     Onion     Pasta     Pepper     Sauté     Summer     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 11

3 skinless boneless chicken breast halves, cut crosswise into strips
1 tablespoon plus 1/2 cup chopped fresh cilantro
4 tablespoons olive oil
6 garlic cloves, minced
1 large red onion, thinly sliced
2 large red bell peppers, seeded, thinly sliced
1 large poblano chili, seeded, thinly sliced
2 cups whipping cream
1 tablespoon minced canned chipotle chilies
1 pound fettuccine
1 1/2 cups coarsely grated Monterey Jack cheese

Steps:

  • Toss chicken, 1 tablespoon cilantro and 1 tablespoon oil in small bowl. Sprinkle with salt and pepper. Cover; chill 1 hour.
  • Heat 3 tablespoons oil in large skillet over medium heat. Add garlic, onion, bell peppers and poblano and sauté until just tender, about 10 minutes. Transfer vegetables to large bowl. Add chicken to same skillet and sauté over high heat until cooked through and beginning to brown, about 4 minutes. Transfer chicken to bowl with vegetables. Add cream and chipotle chilies to skillet and boil until reduced enough to coat spoon thickly, about 4 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot.
  • Add chicken mixture, cream mixture and remaining 1/2 cup cilantro to pasta in pot. Toss over medium-high heat until sauce coats pasta, about 3 minutes. Stir in 1 cup cheese and toss to blend. Season with salt and pepper. Transfer to large bowl. Sprinkle with remaining cheese.

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