GARDEN CHICKEN PANINI
Giardiniera, a pickled vegetable mixture, is available in mild and hot varieties and can be found in the Italian or pickle section of your grocery store. You can also cook the sandwiches on an indoor panini grill.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Heat chicken tenders in the microwave according to package directions. Butter one side of each slice of bread. Place four slices, buttered side down, on a griddle or panini grill. Spread each slice with 1 tablespoon tomato sauce; top with two to three chicken tenders, 1 tablespoon giardiniera and two slices of cheese. Top with remaining bread, butter side up. Cook over medium heat until golden brown, turning once if using a griddle.
Nutrition Facts : Calories 653 calories, Fat 33g fat (17g saturated fat), Cholesterol 145mg cholesterol, Sodium 1567mg sodium, Carbohydrate 49g carbohydrate (16g sugars, Fiber 3g fiber), Protein 41g protein.
CHICKEN FLORENTINE PANINI
Chicken Florentine Panini, from Lee Bremson of Kansas City, Missouri, brings an Italian flair to this speedy meal. The grilled sandwich combines chicken with provolone cheese, spinach and red onion.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large cast-iron or other heavy skillet, saute spinach in oil until wilted, about 2 minutes. Drain; wipe skillet clean., Spread 4 bread slices with salad dressing. Layer with a cheese slice, chicken, spinach, onion and another cheese slice. Top with remaining bread. Butter outsides of sandwiches. , Cook in same skillet or panini maker until bread is golden brown and cheese is melted.
Nutrition Facts : Calories 582 calories, Fat 26g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 1688mg sodium, Carbohydrate 63g carbohydrate (4g sugars, Fiber 5g fiber), Protein 23g protein.
ITALIAN CHICKEN PANINI
With the addition of classic ingredients like pesto, prosciutto and mozzarella, you can elevate a traditional chicken sandwich into an Italian work of art.
Provided by By Arlene Cummings
Categories Entree
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Spread pesto and mayonnaise on one slice of bread. Layer meats, cheese, and peppers to make a sandwich. Top with second slice of bread.
- Spread top bread slice with half of butter.
- Heat a grill pan over medium heat and spray with cooking spray. When pan is hot, place sandwich butter-side down. Top with a brick covered in foil or another pan and press down. Cook for 2 to 3 minutes until golden brown. Butter top bread slice with remaining butter before turning over panini.
- Grill and press for another minute or two until panini is toasted and cheese is melted.
Nutrition Facts : ServingSize 1 serving
CLASSIC CHICKEN PANINI
Grilled sandwich dinner ready in just 20 minutes! Serve these classic chicken Panini topped with cheese, onion, tomato and muffins - perfect for Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat closed medium-size contact grill for 5 minutes. Sprinkle chicken with seasoning blend. Place chicken on grill. Close grill; cook 4 to 5 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
- Meanwhile, in small bowl, mix mayonnaise, vinegar and garlic powder. Spread on English muffin halves. Place chicken on bottoms of English muffins. Top with cheese, onion, tomato and tops of muffins.
- Place sandwiches on grill. Close grill, pressing to flatten sandwiches; cook 2 to 3 minutes or until sandwiches are toasted.
Nutrition Facts : Calories 360, Carbohydrate 32 g, Cholesterol 80 mg, Fat 1, Fiber 5 g, Protein 37 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich, Sodium 720 mg, Sugar 5 g, TransFat 0 g
TUSCAN GRILL PANINI
Mix up weeknight dinner with this delicious alternative your family will love.
Categories grill Tuscan italian Panini sandwich mozzarella zucchini red pepper chicken cheese
Time 45m
Yield 2
Number Of Ingredients 7
Steps:
- Reserve 1 tablespoon dressing; pour remaining dressing over chicken and vegetables in a shallow dish. Stir vegetables and turn chicken to evenly coat both sides of each piece. Refrigerate 30 minutes to marinate.
- Heat panini grill. Meanwhile, drain chicken and vegetables; discard marinade. Cook chicken and vegetables in skillet on medium heat 10 minutes, or until chicken is done (165 degrees F) and vegetables are crisp-tender, turning chicken after 5 minutes and stirring vegetables occasionally.
- Fill bread slices with chicken, vegetables, cheese, and basil to make 2 sandwiches; brush outsides with reserved dressing. Grill 5 minutes, or until golden brown.
GRILLED TUSCAN CHICKEN PANINI
Make and share this Grilled Tuscan Chicken Panini recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine mayonnaise, basil, 1 tablespoon lemon juice, and 1 teaspoon garlic. Cover and refrigerate at least 2 hours.
- In a large resealable plastic bag, combine olive oil, remaining 3 tablespoons lemon juice, remaining 3 teaspoons garlic, Italian seasoning, salt, and pepper. Add chicken; seal bag and toss gently to combine. Refrigerate for 1 hour.
- Heat a medium skillet over medium-high heat. Remove chicken from bag, discarding marinade. Cook chicken until browned on both sides and cooked through, about 5 minutes per side.
- Preheat panini press to medium-high heat. Spread mayonnaise mixture on cut sides of bread. On bottom half of bread, layer chicken, tomato, avocado, cheese, and top half of bread. Cut sandwich into fourths or sixths. Cook on panini press according to manufacturer's instructions. Serve immediately.
Nutrition Facts : Calories 751.2, Fat 57.3, SaturatedFat 12.2, Cholesterol 100.4, Sodium 1331.2, Carbohydrate 26.6, Fiber 7.3, Sugar 5.8, Protein 36.6
GRILLED TUSCAN CHICKEN
Provided by Food Network
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the grill to medium-high heat.
- Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag.
- Using kitchen shears, cut down both sides of the chicken's backbone and remove the backbone.
- Oil the grill grates, remove the chicken from the marinade and place the chickens skin-side down on the hot grill rack.
- Place 2 foil-covered bricks on top of the chicken to weigh it down. Grill 20 minutes, then remove the bricks and flip. Continue cooking for 15 to 20 minutes longer, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes before carving.
- Serve the chicken on a bed of arugula with lemon slices.
GRILLED CHICKEN PANINI WITH BASIL-GARLIC MAYO
I am a lover of hot sandwiches. I used leftover seasoned grilled chicken breast to make this delicious, gooey panini. It was love at first bite!
Provided by JNTessar
Categories Main Dish Recipes Sandwich Recipes Panini Recipes
Time 1h20m
Yield 1
Number Of Ingredients 11
Steps:
- Combine mayonnaise, basil, garlic, cayenne, and salt for garlic-basil mayo in a food processor; blend until smooth. Place in the refrigerator to chill for at least 1 hour to allow flavors to mix.
- Preheat a panini maker.
- Spread garlic-basil mayonnaise to taste on each slice of bread. Assemble sandwich with cheese, chicken, tomato, and spinach. Brush the outside of the sandwich with olive oil.
- Grill in the preheated panini maker until golden brown and cheese is melted, about 5 minutes.
Nutrition Facts : Calories 908.1 calories, Carbohydrate 34.8 g, Cholesterol 162.8 mg, Fat 63.5 g, Fiber 2.1 g, Protein 50.5 g, SaturatedFat 15.3 g, Sodium 1619.6 mg, Sugar 7.4 g
TUSCAN GRILL PANINI
Make and share this Tuscan Grill Panini recipe from Food.com.
Provided by Kraft Natural Cheese
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich per serving, 2 serving(s)
Number Of Ingredients 7
Steps:
- RESERVE 1 tablespoons dressing; pour remaining over chicken and vegetables in shallow dish. Stir vegetables and turn chicken to evenly coat both sides of each piece. Refrigerate 30 minute to marinate.
- HEAT Panini grill. Meanwhile, drain chicken and vegetables; discard marinade. Cook chicken and vegetables in skillet on medium heat 10 minute or until chicken is done (165ºF) and vegetables are crisp-tender, turning chicken after 5 minute and stirring vegetables occasionally.
- FILL bread slices with chicken, vegetables, cheese and basil to make 2 sandwiches; brush outsides with reserved dressing. Grill 5 minute or until golden brown.
- Shortcut: Substitute 1 drained 7-oz. jar roasted red peppers for the marinated cooked fresh pepper strips.
- Use Your Skillet: If you don't have a Panini maker, cook sandwiches in a skillet instead. Spray large skillet with cooking spray. Heat on medium heat. Add sandwiches; cook 5 minute on each side or until golden brown on both sides, occasionally pressing down on sandwiches with back of spatula to flatten slightly.
Nutrition Facts : Calories 266.9, Fat 4.7, SaturatedFat 1.1, Cholesterol 72.6, Sodium 372.5, Carbohydrate 25.5, Fiber 3, Sugar 4.3, Protein 29
ITALIAN CHICKEN PANINI
My mother made up this Italian chicken panini recipe and it is delicious.
Provided by Michelle
Categories Main Dish Recipes Sandwich Recipes Panini Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Preheat an electric grill (such as George Foreman®) for medium heat. Spread olive oil on one side of each bread slice.
- Place one slice of bread, oil-side down, on the preheated grill. Spread 1/2 of the pesto on the bread and put a slice of mozzarella cheese over top. Arrange chicken over the cheese and top with remaining mozzarella. Spread remaining pesto on the other slice of bread and place on top of the sandwich.
- Close the grill and cook until cheese is melted and bread is golden brown and crispy, about 4 minutes.
Nutrition Facts : Calories 656.3 calories, Carbohydrate 22.6 g, Cholesterol 126 mg, Fat 39.3 g, Fiber 1.5 g, Protein 51 g, SaturatedFat 12.1 g, Sodium 769.9 mg, Sugar 1 g
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