Chicken And Mushroom Panini Food

CHICKEN AND MUSHROOM PANINI

Steps:

• Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray.
• Add mushrooms and garlic to pan, sauté 3 minutes or until mushrooms are tender; remove from heat and set aside.
• Combine mayonnaise (with crushed red pepper flakes), tomatoes, and capers in a mini food processor; pulse until well combined.
• Spread 1 T mayonnaise mixture over each of 4 bread slices; top each with 1/4 cup mushroom mixture, 2 oz chicken, 1 cheese slice and 1 bread slice.
• Heat a large grill pan over medium heat.
• Coat pan with cooking spray.
• Add sandwiches to pan; place a cast-iron skillet or other heavy skillet on top of sandwiches, press gently to flatten sandwiches.
• Cook 2 minutes on each side or until bread is toasted (leave cast-iron skillet on top of sandwiches while they cook.).
• E N J O Y!

CHICKEN AND MUSHROOMS

Steps:

• Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.
• Add the final tbsp oil and cook shallots for 5 mins. Add the stock and vinegar, bubble for 1-2 mins. Return the chicken, pancetta and mushrooms and cook for 15 mins. Add the peas and parsley and cook for 2 mins more, then serve.

CHICKEN WITH MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
• In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
• Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

CHICKEN FLORENTINE PANINI

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.

CHICKEN PESTO PANINIS

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.

CHICKEN AND AVOCADO PANINI SANDWICHES

Steps:

• Heat panini press to medium. (Or can grill on skillet or George Foreman).
• Peel and remove pit of avocado. Coarsely mash avocado in bowl using fork (leave some chunks). Add lemon juice and stir. Stir in onion, cilantro, chopped jalapeños, and tomatoes. Salt and pepper to taste.
• Spread thin layer of mayo on bread slices.
• Assemble sandwich by layering onto bread sliced jack cheese, chicken, bacon, avocado mixture, and grated cheddar. Top with remaining slice of bread.
• Grill until heated through and crispy on the outside. If using Naan bread, slice into six triangles. (If using other bread/tortilla, cut according to size of sandwich).

CHICKEN WITH MUSHROOMS

Steps:

• Place flour in a shallow dish. Season chicken with salt and pepper, then coat with flour, shaking off excess.
• In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with foil.
• Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes.
• Add wine and broth and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices; top with parsley.