Fresh Focaccia With Marinated Chicken And Spinach And Artichoke Spread Recipes

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ARTICHOKE AND SPINACH DIP CHICKEN PANINI



Artichoke and Spinach Dip Chicken Panini image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 20m

Yield 4 sandwiches

Number Of Ingredients 10

One 14-ounce jar marinated artichoke hearts, drained and chopped
2 cups baby spinach, chopped
1 cup sour cream
1 cup grated fontina
1/4 cup grated Parmesan
Salt and pepper
8 slices rye bread
2 grilled boneless skinless chicken breasts, sliced thin on the bias
1 cup jarred roasted red peppers, sliced
Olive oil, for brushing

Steps:

  • Stir together the artichokes, spinach, sour cream, fontina and Parmesan in a bowl. Season the mixture with salt and pepper to taste.
  • Preheat a grill pan or panini press on medium heat.
  • Spread the artichoke mixture on all the slices of bread. Place 1 layer of chicken on 4 of the bread slices, then top each with a couple of layers of roasted red peppers. Top with the remaining bread. Brush the outside of each sandwich with some olive oil.
  • Place the sandwiches on the grill pan or in the panini press. If using a grill pan, place a cast-iron skillet or brick wrapped in foil on top of the sandwiches to weigh them down. Cook, flipping halfway through, until golden brown and the cheese is melted and gooey in the center, 3 to 5 minutes per side. If using a panini press cook 6 to 10 minutes total.

MEDITERRANEAN CHICKEN FOCACCIA



Mediterranean Chicken Focaccia image

Dinner ready in 20 minutes! Enjoy this tasty chicken focaccia layered with tomatoes, cheese, bell pepper and onion. Perfect if you love Mediterranean cuisine.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 6

Number Of Ingredients 8

1 (1-lb) round loaf focaccia
1/4 cup mayonnaise
1/4 cup pesto
2 medium tomatoes, sliced
4 (1-oz) slices mozzarella or provolone cheese
1 medium green bell pepper, sliced
1 thin slice red onion, separated into rings
2 cups chopped purchased rotisserie chicken

Steps:

  • Cut focaccia in half horizontally. In small bowl, mix mayonnaise and pesto. Spread on cut surfaces of focaccia.
  • Layer bottom half of focaccia with tomatoes, cheese, bell pepper and onion. Place chicken on top of vegetables. Cover with top half of focaccia; press down lightly. Cut into wedges.

Nutrition Facts : Calories 505, Carbohydrate 40 g, Cholesterol 55 mg, Fat 4, Fiber 2 g, Protein 25 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 3 g

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