Herbed Chicken And Arugula Panini Recipes

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CREAMY HERBED CHICKEN AND ARUGULA PASTA SALAD WITH ASIAGO



Creamy Herbed Chicken and Arugula Pasta Salad with Asiago image

Grilled chicken is tossed with pasta, arugula, Asiago cheese and a creamy dressing loaded with fresh herbs.

Provided by Food Network Kitchen

Time 45m

Yield 4-6

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/4 cup chopped fresh chives
3 tablespoons sour cream
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh tarragon
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon olive oil
One 8-ounce boneless, skinless chicken breast
8 ounces dried cavatappi
6 cups loosely packed arugula
1/2 cup shredded Asiago cheese
1/4 cup finely chopped red onion

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the mayonnaise, chives, sour cream, parsley, tarragon, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
  • Meanwhile, add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
  • Add the chicken, arugula, Asiago and onion to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

GRILLED CHICKEN WITH ARUGULA SALAD



Grilled Chicken with Arugula Salad image

When my husband first found out he had diabetes, I was challenged to start cooking old family favorites in new, healthy ways that he would love just as much. This was the first one that made him say, "I can eat like this all the time!" Shiitake and oyster are some of my favorite mushrooms to use. -Lynne Keast, Monte Sereno, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2/3 cup plus 2 tablespoons olive oil, divided
1/4 cup finely chopped shallots
1/4 cup champagne vinegar or white wine vinegar
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 pound sliced baby portobello mushrooms
1/2 pound sliced fresh mushrooms
4 boneless skinless chicken breast halves (6 ounces each)
6 cups fresh baby arugula or baby spinach
1/2 cup shredded Parmesan cheese

Steps:

  • In a small bowl, whisk 2/3 cup oil, shallots, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper until blended. Reserve 3 tablespoons for dressing. Pour remaining vinaigrette into a large bowl; add mushrooms and toss to coat. Let stand 5 minutes., Using a slotted spoon, remove mushrooms from vinaigrette. Transfer to a grill wok or basket; place on grill rack. Grill, covered, over medium heat 8-10 minutes or until tender, stirring occasionally., Brush chicken with remaining oil; sprinkle with remaining salt and pepper. Grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 165°., Place arugula, grilled mushrooms and cheese in a large bowl. Add reserved vinaigrette; toss to coat. Serve with chicken.

Nutrition Facts :

HERBED CHICKEN AND CHEESE PANINI



Herbed Chicken and Cheese Panini image

Pound cooked chicken thin, slide into a pita with cheese and tomatoes, add onion and a sprinkling of fresh herbs, and you've got a winning sandwich.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 9

1 tablespoon butter or margarine, softened
1 tablespoon chopped fresh herbs (such as parsley, basil, thyme, oregano)
2 boneless skinless chicken breasts, pounded thin (about 1/2 lb)
Salt and pepper to taste, if desired
1 tablespoon olive oil
1/2 cup sliced red onion (about 1/2 medium onion)
2 (7-inch) pocketless pita breads or flatbreads, each cut in half
4 slices sharp Cheddar cheese (about 1 oz each)
1 medium tomato, thinly sliced

Steps:

  • In small bowl, mix butter and herbs until blended; set aside.
  • Season chicken with salt and pepper. In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Cook chicken in oil about 5 minutes, turning occasionally, until no longer pink in center. Remove chicken from skillet; set aside and keep warm. To same skillet, add onion; cook about 3 minutes, stirring occasionally, until tender. Remove onion from skillet, set aside. Reduce heat to medium.
  • Spread generous half teaspoon herbed butter on outside of all of 4 bread halves. Place 2 halves in heated skillet, buttered side down. Top each with 1 slice cheese, 1 chicken breast, half of the onion and sliced tomato, and another slice cheese. Top with remaining pita bread halves.
  • Cook about 2 minutes, pressing down with spatula, until bottom is golden brown. Turn; cook about 2 minutes longer, pressing again with spatula, until cheese is melted. To serve, cut each sandwich in half.

Nutrition Facts : Calories 670, Carbohydrate 39 g, Cholesterol 150 mg, Fat 2 1/2, Fiber 2 g, Protein 47 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 4 g, TransFat 1 g

GARLIC AND HERB CHICKEN PANINI



Garlic and Herb Chicken Panini image

Provided by Tregaye Fraser

Categories     main-dish

Time 25m

Yield about 15 pieces

Number Of Ingredients 11

1 large baguette
One 6.5-ounce container garlic and herb cheese spread, such as Rondele
1/2 recipe Chicken, Spinach and Artichoke Base, recipe follows
6 slices deli provolone cheese
2 tablespoons extra-virgin olive oil
Two 9-ounce bags refrigerated grilled garlic and herb chicken breast
One 14-ounce can artichoke hearts, drained and roughly chopped
One 5-ounce bag fresh spinach
1 tablespoon extra-virgin olive oil
Pinch of red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Slice the baguette in half lengthwise. Remove some of the interior bread to make room for the filling. Spread the garlic and herb cheese on both the top and bottom halves of the baguette. Spread the Chicken, Spinach and Artichoke Base on the bottom half. Layer the sliced provolone on top. Cover with the top half of the baguette and cut in half crosswise. Place the halves side by side on a baking sheet and brush the tops with the olive oil. Place another baking sheet on top and put a heavy pot or cast-iron skillet on top to weigh it down.
  • Bake until the bread is crispy and the filling is hot, 10 to 12 minutes. Slice into small pieces and secure each piece with a cocktail pick. Serve warm.
  • Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.

HERBED CHICKEN AND ARUGULA PANINI



Herbed Chicken and Arugula Panini image

Categories     Sandwich     Chicken     Onion     Sauté     Quick & Easy     Dinner     Lunch     Arugula     Summer     Thyme     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 pound thin chicken cutlets
1 1/2 tablespoons chopped fresh thyme, divided
6 tablespoons olive oil, divided
2 garlic cloves, finely chopped
3 tablespoons balsamic vinegar
8 1/3- to 1/2-inch-thick slices olive bread or 4 crusty sandwich rolls
1/2 red onion, thinly sliced
1 bunch arugula

Steps:

  • Sprinkle chicken on both sides with salt and pepper, then 1 tablespoon thyme. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken; sauté until golden and cooked through, about 2 minutes per side. Transfer chicken to plate.
  • Add remaining 4 tablespoons oil and garlic to skillet; stir over medium heat 15 seconds. Add vinegar and remaining 1/2 tablespoon thyme; cook 15 seconds, scraping up browned bits. Return chicken to skillet and toss until heated through, about 1 minute.
  • Arrange 1 bread slice on each of 4 plates. Top with chicken, onion, and arugula, then drizzle with vinaigrette from skillet. Top with remaining bread.

HERBED CHICKEN AND ARUGULA PANINI



Herbed Chicken and Arugula Panini image

Make and share this Herbed Chicken and Arugula Panini recipe from Food.com.

Provided by Chef Cris Mendez

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb thin chicken cutlet
1 1/2 tablespoons chopped fresh thyme, divided
6 tablespoons olive oil, divided
2 garlic cloves, finely chopped
3 tablespoons balsamic vinegar
8 slices olive bread (1/3-to 1/2-inch-thick) or 4 crusty sandwich buns
1/2 red onion, thinly sliced
1 bunch arugula

Steps:

  • Sprinkle chicken on both sides with salt and pepper, then 1 tablespoon thyme.
  • Heat 2 tablespoons olive oil in a heavy large skillet over medium-high heat. Add chicken; sauté until golden and cooked through, about 2 minutes per side. Transfer chicken to plate.
  • Add remaining 4 tbsp oil and garlic to skillet; stir over medium heat 15 seconds, scraping up browned bits.
  • Return chicken to skillet and toss until heated through, about 1 minmute.
  • Arrange 1 bread slice on each of 4 plates. Top with chicken, onion, and arugula, then drizzle with vinaigrette from skillet. Top with remaining bread.

Nutrition Facts : Calories 312.8, Fat 21.7, SaturatedFat 3.2, Cholesterol 65.8, Sodium 74.9, Carbohydrate 2.1, Fiber 0.3, Sugar 0.6, Protein 26.5

ITALIAN CHICKEN PANINI



Italian Chicken Panini image

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

1 tablespoon olive oil, or as needed
2 slices Italian bread
1 tablespoon pesto
2 slices mozzarella cheese
¼ pound sliced cooked chicken breast

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

HERBED CHICKEN AND ARUGULA (ROCKET) PANINI



Herbed Chicken and Arugula (Rocket) Panini image

An interesting sandwich served with tossed salad will be an easy summer lunch or supper. Recipe source: Bon Appetit (June 2004)

Provided by ellie_

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb chicken cutlet
salt
pepper
1 1/2 tablespoons thyme, chopped, divided
6 tablespoons olive oil, divided
2 garlic cloves, chopped
3 tablespoons balsamic vinegar
4 sandwich buns
1/2 red onion, sliced
1 bunch arugula

Steps:

  • Sprinkle chicken with salt, pepper and 1 tablespoon thyme.
  • In a large skillet, heat 2 tablespoons of the oil over medium high heat.
  • Add chicken and saute for 2-5 minutes per side or until golden. Transfer to plate.
  • Add remaining oil (4 tablespoons) to skillet, add garlic and stir over medium heat for 15 seconds. Add vinegar and remaining thyme (1/2 tablespoon) and cook 15 more seconds.
  • Return chicken to skillet and toss until heated through (1 minute).
  • Split sandwich rolls and arrange on 4 individual plates. Top each sandwich bottom half with chicken, onion and arugula and then drizzle with sauce from skillet, top with remaining sandwich top half.

Nutrition Facts : Calories 432.3, Fat 23.6, SaturatedFat 3.6, Cholesterol 65.8, Sodium 280.9, Carbohydrate 23.3, Fiber 1.2, Sugar 3.3, Protein 30.5

BEST CHICKEN PANINI



Best Chicken Panini image

I have a local eatery who makes an amazing flatbread sandwich. This panini is based on their chicken pesto sandwich. I recommend pane turano, or you may use a sturdy sourdough.

Provided by thedailygourmet

Categories     Main Dish Recipes     Sandwich Recipes     Panini Recipes

Time 35m

Yield 5

Number Of Ingredients 8

10 slices sourdough bread
10 teaspoons butter
1 (22 ounce) package grilled chicken strips
1 (2.5 ounce) package precooked bacon
1 (8 ounce) ball fresh mozzarella cheese, thinly sliced
1 medium avocado, peeled and thinly sliced
1 medium Roma tomato, sliced
5 teaspoons fresh basil pesto

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.

Nutrition Facts : Calories 683.3 calories, Carbohydrate 36.5 g, Cholesterol 184.2 mg, Fat 40.1 g, Fiber 4.2 g, Protein 44.3 g, SaturatedFat 17.3 g, Sodium 1814.6 mg, Sugar 2.9 g

GRILLED CHICKEN BREAST WITH ARUGULA AND OLIVE THYME VINAIGRETTE



Grilled Chicken Breast with Arugula and Olive Thyme Vinaigrette image

Categories     Salad     Chicken     Herb     Olive     Quick & Easy     Low/No Sugar     Arugula     Summer     Grill/Barbecue     Gourmet

Yield Serves 2

Number Of Ingredients 12

4 large Kalamata or other brine-cured black olives, pitted
1 garlic clove, chopped
t teaspoon Dijon-style mustard
1 tablespoon balsamic vinegar
1 1/2 teaspoon fresh thyme leaves
3 tablespoons olive oil plus additional for brushing the chicken and the bell pepper
1 plum tomato, seeded
1 tablespoon water
1 whole boneless chicken breast with skin (about 1 pound), halved
1 large red bell pepper, quartered
4 cups packed arugula leaves, washed well and spun dry
1 small Belgian endive, trimmed and sliced thin crosswise

Steps:

  • In a blender or small food processor blend together the olives, the garlic, the mustard, the vinegar, 1/2 teaspoon of the thyme, and salt and pepper to taste, with the motor running add 3 tablespoons of the oil in a stream, and blend the vinaigrette until it is emulsified. Add the tomato and the water and blend the vinaigrette until it is smooth. Brush the chicken and the bell pepper with the additional oil, season them with salt and pepper, and grill them on an oiled rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until the bell pepper is just tender and the chicken is cooked through. Transfer the chicken and bell pepper to cutting board, cut the bell pepper into thin strips, and slice the chicken on the diagonal into 1/4-inch-thick pieces. In a bowl toss the chicken pieces with the remaining 1 teaspoon thyme and salt and pepper to taste. Divide the arugula, the endive, the bell pepper, and the chicken between 2 plates and pour half the vinaigrette over each serving.

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