Tuscan Chicken Panini Tim Hortons Recipes

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GRILLED TUSCAN CHICKEN PANINI



Grilled Tuscan Chicken Panini image

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

1 cup mayonnaise
1/4 cup chopped fresh basil
4 tablespoons fresh lemon juice, divided
4 teaspoons minced garlic, divided
1/4 cup olive oil
1/2 teaspoon italian seasoning
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 lb chicken tenderloins
1 lb loaf ciabatta, halved lengthwise
1 tomatoes, thinly sliced
2 avocados, pitted, peeled and sliced
4 -6 slices provolone cheese

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

SLOW COOKER TUSCAN CHICKEN PANINI



Slow Cooker Tuscan Chicken Panini image

This recipe features slow-cooked chicken which is then used to make a panini sandwich. I clipped this recipe from Redbook magazine and hope to try it soon. This recipe uses chicken thighs, bone-in, but skinless. You can slow cook the chicken up to one day ahead and refrigerated. To grill the sandwich, a panini press, sandwich grill or a stovetop grill pan with a heavy skillet on top can be used.

Provided by CookingONTheSide

Categories     Lunch/Snacks

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 teaspoons Italian herb seasoning
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
6 skinless chicken thighs, trimmed of visible fat (2 1/2 pounds)
1 tablespoon extra virgin olive oil
1/2 cup dry white wine
4 garlic cloves, flattened with side of knife
4 pieces focaccia bread, halved horizontally (4 4-inch squares , about 1-inch thick, or 8 thick slices white bread)
1 (15 ounce) jar roasted peppers, preferably red and yellow, drained
4 ounces provolone cheese, sliced
olive oil flavored cooking spray

Steps:

  • For slow-cooked chicken, mix Italian seasoning, paprika, salt and pepper in a small cup.
  • Brush chicken with olive oil; rub seasoning mixture all over chicken.
  • Put wine and garlic in a 4 1/2 to 6 quart slow cooker; add chicken thighs in a single layer, bone side down.
  • Cover; cook on low-heat setting for 4 hours, or until fork tender.
  • Remove from cooker; let stand until cool enough to handle (chicken can be cooked up to 1 day ahead and refrigerated).
  • Remove bones; tear chicken into large pieces.
  • For the panini: Assemble sandwiches on focaccia with chicken, roasted peppers and provolone.
  • Spray sandwiches with olive oil cooking spray.
  • Grill sandwiches in a panini press or sandwich grill, or on a stovetop grill pan with a heavy skillet on top.
  • Grill sandwiches until bread is lightly toasted and cheese is melted, about 5 minutes.

Nutrition Facts : Calories 283.6, Fat 15.1, SaturatedFat 6.4, Cholesterol 105.5, Sodium 558.3, Carbohydrate 2.9, Fiber 0.3, Sugar 0.5, Protein 27.9

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