Classic Chicken Panini Food

CLASSIC CHICKEN PANINI

Classic Chicken Panini image

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

Ingredients

4 boneless skinless chicken breasts (4 oz each)
1/2 teaspoon salt-free seasoning blend
1/4 cup fat-free mayonnaise or salad dressing
2 teaspoons white or flavored vinegar
1/2 teaspoon garlic powder
4 whole wheat English muffins, split
4 slices (3/4 oz each) fat-free mozzarella cheese product
4 thin slices red onion
1 plum (Roma) tomato, cut into 8 slices

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

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

Ingredients

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

MARINATED CHICKEN PANINI

Marinated Chicken Panini image

Based on a recipe I found in "Classic Home Cooking". I usually skip the honey. Use whatever herbs you like. I usually use parsley, cilantro, and thyme.

Provided by najwa

Categories Lunch/Snacks

Time 38m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 1/2 lbs chicken, roasted
1 large red pepper
1 large yellow pepper
1 cup pitted black olives
1 cup arugula leaf
6 hoagie rolls
1 tablespoon olive oil
4 tablespoons olive oil
2 tablespoons honey
1/2 lemon, juice of
1 tablespoon chopped herbs
salt and pepper

Steps:

Strip chicken meat from bones and cut into bite-sized strips.
Combine marinade ingredients and toss with chicken, cover and let the flavors develop.
Preheat grill and roast peppers until mostly blackened.
Place in a paper bag until cool, remove skins and discard.
Cut peppers into strips.
Make the panini: Brush the (outside) top and bottom of the rolls with olive oil.
Cover the bottom of the rolls with the peppers, then the chicken, then the olives and top with the arugula leaves.
Brush the inside of the top half with the leftover marinade, if you have any.
Cover the rolls with their tops and grill in a panini press until done.
NOTE: Mozzarella cheese and onion slices are also nice additions to this sandwich.

ITALIAN CHICKEN PANINI

Italian Chicken Panini image

Italian Chicken Panini Recipe - Crusty bread filled with gooey mozzarella cheese, roasted red pepper, shredded chicken and lots and lots of garlicky pesto.

Provided by Jessica Formicola

Categories Main Course Main Dish

Time 10m

Number Of Ingredients 7

Ingredients

1 chicken breast (, cooked)
2 tablespoons pesto
4 slices Italian bread (, thickly sliced)
2 slivers of red onion
1/2 cup roasted red peppers (, thinly sliced)
4 ounces mozzarella
Cooking Spray

Steps:

Slather both sides of ciabatta rolls with pesto, lots of pesto.
Top with chicken through mozzarella cheese.
Heat panini press and coat with cooking spray.
Place sandwiches inside. I do one at a time since my panini press isn't that large.
When sandwich is heated though and the cheese is melted, remove and serve immediately.
If you've tried this recipe, come back and let us know how it was!

Nutrition Facts : Calories 586 kcal, Carbohydrate 24 g, Protein 40 g, Fat 35 g, SaturatedFat 16 g, Cholesterol 118 mg, Sodium 1254 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving

THE CLASSIC PANINI

The Classic Panini image

Use different proportions -- and ingredients -- to inspire your own creations.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 8

Ingredients

1 ciabatta roll
2 teaspoons extra-virgin olive oil
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
2 1/4 ounces sliced fresh buffalo mozzarella
3/4 ounce shaved Parmesan cheese
1 ounce thinly sliced prosciutto di Parma
8 basil leaves

Steps:

Halve the roll. Drizzle cut sides with olive oil. Sprinkle with coarse salt and freshly ground pepper.
Layer mozzarella, Parmesan cheese, prosciutto di Parma, and basil leaves on bottom half. Top with other half.
Heat a grill pan over medium-low to medium heat until almost smoking. Lightly brush pan with olive oil. Place panino on pan; cover with a cast-iron or other heavy skillet weighed with soup cans. Gently press straight down. Grill, undisturbed, until browned and crisp on bottom, 3 to 4 minutes. With a spatula, flip panino. Repeat process, grill until crisp and browned on other side, 3 to 4 minutes more. Serve hot.

PESTO CHICKEN PANINI

Pesto Chicken Panini image

Provided by Sandra Lee

Categories main-dish

Time 48m

Yield 4 servings

Number Of Ingredients 8

Ingredients

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 PANINI SANDWICH

Chicken Panini Sandwich image

Need to fix dinner in a pinch? These warm sandwiches are not only easy to prepare but will become a family favourite.

Provided by Recipe by Chicken Farmers of Nova Scotia

Yield 1

Number Of Ingredients 11

Ingredients

1 chicken breast(s), roasted or grilled, sliced
assorted peppers (red, orange, yellow, green), sliced
mushrooms, sliced
red onion(s), sliced
garlic, diced and grilled separately first
mozzarella, provolone or brie cheese
2 slices bread
or
2 slices panini bread
light mayonnaise
olive oil

Steps:

Preheat your panini press or indoor grill. Spread a small amount of mayo onto the inside and olive oil on outside of each slice of bread. Grill for 2-3 minutes.
Layer the chicken, cheese and veggies on the inside of one slice of bread. Cover with the remaining slice of bread. Place on panini press or grill.
Press the sandwiches firmly together. Continue to grill for 4-5 minutes - until cheese has melted and bread is golden brown and a bit crispy.

Nutrition Facts :

SOUTHWEST CHICKEN PANINI

Southwest Chicken Panini image

Enjoy a bistro-style Southwest Chicken Panini without leaving home! Get out the panini grill, peppers, cilantro & colby jack cheese for a chicken panini!

Provided by My Food and Family

Categories Lunch

Time 10m

Yield 1 serving

Number Of Ingredients 6

Ingredients

1 flour tortilla (6 inch)
1 Tbsp. KRAFT Chipotle Aioli
4 slices OSCAR MAYER Deli Fresh Rotisserie Seasoned Chicken Breast
1 KRAFT Big Slice Colby Jack Cheese Slice
1/4 cup red pepper strips
2 Tbsp. chopped fresh cilantro

Steps:

Heat panini grill sprayed with cooking spray.
Spread tortilla with aioli.
Layer remaining ingredients on half of the tortilla; fold tortilla in half.
Grill 2 to 3 min. or until golden brown.

Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 860 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 1 g, Protein 14 g

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