Greek Marinated Chicken Panini With Pesto Recipes

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CHICKEN PESTO PANINIS



Chicken Pesto Paninis image

A delicious mix of chicken, pesto, veggies, and cheese all melted together on flavorful focaccia bread. Simple, fast, and very tasty - a nice change from normal sandwiches.

Provided by LEAHMCINTYRE

Categories     Meat and Poultry Recipes     Chicken

Time 20m

Yield 4

Number Of Ingredients 6

1 focaccia bread, quartered
½ cup prepared basil pesto
1 cup diced cooked chicken
½ cup diced green bell pepper
¼ cup diced red onion
1 cup shredded Monterey Jack cheese

Steps:

  • Preheat a panini grill.
  • Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches.
  • Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.

Nutrition Facts : Calories 640.6 calories, Carbohydrate 60.9 g, Cholesterol 61.4 mg, Fat 29.4 g, Fiber 4.4 g, Protein 32.4 g, SaturatedFat 10.9 g, Sodium 1075.5 mg, Sugar 2 g

CHICKEN, PESTO, AND OLIVE PANINI



Chicken, Pesto, and Olive Panini image

Excellent blend of flavors. You don't need a panini press or Foreman Grill to make these delicious sandwiches.

Provided by Vicki in CT

Categories     Lunch/Snacks

Time 10m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 9

2 pieces flat bread (I use Toufayan brand)
1/2 teaspoon olive oil
2 tablespoons pesto sauce (I used Pesto or can use store bought pesto)
1/2 cup kalamata olive, pitted and coarsely chopped
1/2 tomatoes, seeded and coarsely chopped
10 leaves Baby Spinach
6 ounces fresh mozzarella cheese, sliced
1/2 cooked chicken breast, sliced (I used leftover grilled chicken)
salt

Steps:

  • On bottom of both bread pieces brush on olive oil.
  • Spread one tablespoon of pesto (or more if you like) on each piece of bread on the top side. So the bottom will have olive oil and the top will have pesto.
  • On the the pesto side on ONE HALF of bread place spinach leaves. Repeat with other bread.
  • On top of spinach place 1/4 of mozzarella. Repeat with other bread.
  • Layer on chicken, olives, tomatoes and 1/4 of mozzarella. Repeat on other bread to make two complete sandwiches. Fold in half with the olive oil side on the outside.
  • Grill on panini press or Foreman Grill.
  • If you don't have these (as I don't) heat grill pan to medium heat. Wash two bricks and cover with foil. Place sandwiches side by side on grill pan. Place foil covered bricks on top. Cook on medium for 4-6 minutes. Turn over and replace bricks. Cook an additional 4-6 minutes until cheese is melted and bread is toasted brown.

Nutrition Facts : Calories 369.5, Fat 25.9, SaturatedFat 12.4, Cholesterol 87.9, Sodium 839.6, Carbohydrate 7, Fiber 2.5, Sugar 1.9, Protein 28.2

GREEK MARINATED CHICKEN PANINI WITH PESTO



Greek Marinated Chicken Panini With Pesto image

Excellent tasting panini. I recommend using a panini press but if you don't have one then you can use two cast iron skillets. This is a recipe i came up with on a whim and it tasted great.

Provided by ncage

Categories     Lunch/Snacks

Time 6m

Yield 4 serving(s)

Number Of Ingredients 13

8 slices whole grain bread
2 boneless chicken breasts
1 (8 ounce) bottle marinated artichoke hearts
4 slices swiss cheese
8 teaspoons of bail pesto sauce
1/2 cup extra virgin olive oil
1 tablespoon dried oregano
1 teaspoon sugar
1 teaspoon lemon pepper seasoning
1 teaspoon fresh ground pepper
1/2 teaspoon kosher salt
3 garlic cloves, minced
1 lemon, juice and zest of

Steps:

  • Add marinade ingredients to large ziplock bag (oil,oregano, sugar, lemon pepper seasoning, salt, pepper, garlic, and both the zest and juice from 1 lemon).
  • With a fork punch several holes in chicken breast so marinade can penetrate. Add chicken to bag and marinade for 4 hours.
  • Remove chicken from marinade and grill on charcoal/gas grill with a hunk of smoking wood until juices run clear. Remove and let chicken cool slightly to handle.
  • Put your palm flat on each chicken breast and slice each chicken breast in 1/2 so that each piece is 1/2 as thick as original chicken breast. Spread about 2 teaspoons of pesto over 4 slices of the bread. Add cheese and then 1/2 of each breast of chicken that you cut above. Add 3 artichoke per sandwich, broken up. Put other 4 slices of bread on top.
  • Grill in panini press until bread is nicely toasted and cheese is melted (about 4 minutes).

Nutrition Facts : Calories 650.1, Fat 44, SaturatedFat 11.2, Cholesterol 72.2, Sodium 668.2, Carbohydrate 37.3, Fiber 7.5, Sugar 5.4, Protein 30.4

PESTO CHICKEN PANINI



Pesto Chicken Panini image

Provided by Sandra Lee

Categories     main-dish

Time 48m

Yield 4 servings

Number Of Ingredients 8

1 (16-ounce) package chicken tenders, rinsed and patted dry
1/2 cup prepared pesto
1/2 cup mayonnaise
1 (16-ounce) loaf ciabatta bread, sliced in half horizontally
4 slices pre-sliced mozzarella
1 cup baby arugula or spinach, rinsed and patted dry
2 tomatoes, sliced
15 fresh basil leaves

Steps:

  • In a plastic bag, combine chicken tenders and 1/4 cup of pesto, set aside and let sit for 15 minutes.
  • In a small bowl, stir together 1/4 cup pesto and mayonnaise. Spread mixture on both sides of ciabatta; set aside.
  • Preheat an oiled grill pan over medium-high heat. Grill chicken tenders 5 minutes per side. Remove and let rest for 5 minutes. Turn the heat down to medium and re-oil the grill pan.
  • Place cheese on both halves of bread. Add arugula, then tomato, then basil leaves, then pesto chicken to bottom piece. Top with top half of bread. Place onto the grill pan and place a heavy pan on top of the sandwich. Grill for 3 minutes per side or until cheese starts to melt.
  • Cut into 4 portions and serve.

CHICKEN PESTO PANINI



Chicken Pesto Panini image

A simple, fast and very tasty change from your typical sandwich.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 20m

Yield 4

Number Of Ingredients 6

1 focaccia bread (2 inches thick), cut into fourths
1/2 cup basil pesto
1 cup cubed cooked chicken breast
1/2 cup chopped red bell pepper
2 tablespoons finely chopped red onion
4 slices (1 oz each) provolone cheese

Steps:

  • Heat closed contact grill 3 to 5 minutes.
  • Cut each piece focaccia in half horizontally. Spread 1 tablespoon pesto on cut sides of each half. Layer bottom halves with one-fourth of the chicken, bell pepper, onion and cheese. Cover with remaining focaccia halves.
  • When grill is heated, place sandwiches on grill. Close grill; grill 3to 5 minutes or until focaccia is golden brown and cheese is melted.

Nutrition Facts : Calories 760, Carbohydrate 70 g, Cholesterol 55 mg, Fat 6, Fiber 4 g, Protein 30 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 1710 mg, Sugar 2 g, TransFat 0 g

HEALTHY GREEK CHICKEN PANINI



Healthy Greek Chicken Panini image

A quick and delicious lunch idea that is extremely versatile.

Provided by Lacey Keath

Categories     Main Dish Recipes     Sandwich Recipes     Panini Recipes

Time 20m

Yield 1

Number Of Ingredients 7

1 (10 inch) multigrain flour tortillas
1 tablespoon hummus
1 (4 ounce) grilled chicken breast, sliced
2 medium roasted red peppers, drained
2 tablespoons crumbled reduced-fat feta cheese
1 cup baby spinach leaves, or to taste
cooking spray

Steps:

  • Heat a panini maker.
  • Lay tortilla on a work surface and spread with hummus. Top with sliced chicken, red peppers, feta cheese, and then spinach. Fold tortilla in half and spray with cooking spray.
  • Grill in the preheated panini maker until outside is golden brown, 6 to 8 minutes.

Nutrition Facts : Calories 548.8 calories, Carbohydrate 49.7 g, Cholesterol 107.5 mg, Fat 15.3 g, Fiber 4.9 g, Protein 52 g, SaturatedFat 5.2 g, Sodium 1672.2 mg, Sugar 6.5 g

GREEK CHICKEN PASTA



Greek Chicken Pasta image

This pasta dish incorporates some of the flavors of Greece. It makes a wonderfully complete and satisfying meal. For extra flavor, toss in a few kalamata olives. Use whatever pasta you have or prefer.

Provided by Althea

Categories     World Cuisine Recipes     European     Greek

Time 30m

Yield 6

Number Of Ingredients 13

1 (16 ounce) package linguine pasta
½ cup chopped red onion
1 tablespoon olive oil
2 cloves garlic, crushed
1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, drained and chopped
1 large tomato, chopped
½ cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
salt and pepper to taste
2 lemons, wedged, for garnish

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
  • Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
  • Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.

Nutrition Facts : Calories 487.7 calories, Carbohydrate 70 g, Cholesterol 55 mg, Fat 11.4 g, Fiber 7.5 g, Protein 32.6 g, SaturatedFat 2.8 g, Sodium 444 mg, Sugar 4.9 g

GREEK MARINATED FRIED CHICKEN - KOTOPOULO TIGANITO MARINATO



Greek Marinated Fried Chicken - Kotopoulo Tiganito Marinato image

Provided by Damon Lee Fowler

Categories     Chicken     Garlic     Herb     Onion     Bake     Kid-Friendly     Dinner     Lemon     Family Reunion     Deep-Fry     Oregano     Coriander     Sugar Conscious     Dairy Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 4 to 5

Number Of Ingredients 14

1 frying chicken, weighing no more than 3 pounds, skinned and cut up for frying
1/4 cup extra virgin olive oil
1/2 cup freshly squeezed lemon juice
1/2 cup dry white wine
2 large garlic cloves, minced
1 small onion, thinly sliced
1 bay leaf, crumbled if dried, chopped if fresh
1 tablespoon chopped fresh oregano or 1 teaspoon dried 6 juniper berries, crushed
6 coriander seeds, crushed
Black pepper
Salt
1 cup all-purpose flour
Olive or peanut oil (or a combination), for frying
Parsley or fresh oregano sprigs and 1 1emon cut into wedges, for garnish

Steps:

  • One: Wash the chicken and pat dry. Put them in a large non-reactive glass or stainless steel bowl. In a separate bowl, combine the olive oil, lemon juice, wine, garlic, onion, bay leaf, oregano, juniper berries, coriander seeds, and a few liberal grindings of pepper. Whisk until well-mixed and pour over the chicken, fuming the chicken until it is uniformly coated with the marinade. Cover and refrigerate, marinating for 2 hours or overnight.
  • Two: Drain the chicken, pat dry, and sprinkle liberally with salt. Spread the flour on a plate or place it in a paper or large Zip-lock plastic bag. Fill a large cast-iron skillet with enough olive or peanut oil (or combination of both) to come halfway up the sides, about 1 inch deep. Over medium-high heat, bring the oil to 375°F (hot but not smoking).
  • Three: Beginning with the dark meat roll the chicken in the flour or drop it a few pieces at a time into the bag of flour, close the top, and shake until it is coated. Shake off the excess flour and slip the chicken into the hot fat
  • Four: Fry until the bottom is sealed and beginning to color, about 4 minutes. Turn, and brown the second side. Reduce the heat to medium (325°F) and fry, turning once, until the chicken is cooked through and golden, about 15 minutes more.
  • Lift the chicken from the fat and drain well on a wire rack. Transfer to a platter and garnish with the sprigs of herb and lemon wedges and serve at once.

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