Garlic And Herb Chicken Panini Food

BALSAMIC CHICKEN SANDWICH (OR PANINI)

Steps:

• Salt and pepper chicken breasts.
• Heat olive oil in a nonstick skillet over medium high heat.
• Cook chicken until no longer pink, about 4-5 minutes per side.
• Remove chicken, keep warm.
• Add wine, sugar, and vinegar to pan, increase heat to high, reduce until thick and syrupy.
• Cut rolls in half, spread with goat cheese.
• Add chicken, spinach, onion, peppers, and sauce.
• You may have sauce left over. Save it. It's great on steaks, too.

CHICKEN & GARLIC WITH FRESH HERBS

Steps:

• Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan., Remove skillet from heat; add halved garlic cloves and brandy. Return to heat; cook and stir over medium heat until liquid is almost evaporated, 1-2 minutes., Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer reads 170°, 6-8 minutes. Sprinkle with chives.

GARLIC HERBED CHICKEN

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a small bowl, whisk together garlic, dried tarragon, salt, ground black pepper and olive oil.
• Place each chicken breast half on a piece of foil large enough to cover the chicken. Brush chicken with the garlic mixture.
• Tightly seal chicken in the foil. Cook on the prepared grill approximately 40 minutes.
• Remove from grill. Discard foil and juices. Place unwrapped chicken on the grill. Brushing frequently with remaining garlic mixture and turning often, continue cooking 5 to 10 minutes per side, or to desired doneness.

GRILLED CHICKEN PANINI WITH BASIL-GARLIC MAYO

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.

CHICKEN, HERB AND GARLIC PIZZA WITH BALSAMIC GREENS

Steps:

• 1. Preheat oven to 450 degrees F. Wash hands. Spread dough on greased baking sheet into 11 x 15-inch rectangle. Bake 10 to 12 minutes or until crisp and deep golden brown. When crust is done, transfer to cutting board. Cool 1 minute; spread with cheese.
• 2. Cook chicken according to package directions.
• 3. Toss salad greens with dressing.
• Serving Suggestion: Spread greens evenly over pizza. Top with chicken slices. Refrigerate leftovers.

POACHED CHICKEN WITH GARLIC-HERB SAUCE

Steps:

• Fill a large pot halfway with hot water; add 1/2 teaspoon salt, the fennel wedges and carrots. Bring to a boil; cook until the vegetables are crisp-tender, 3 minutes. Remove with a slotted spoon. Reduce the heat to low.
• Add the garlic, scallions, fennel fronds and chicken to the pot and gently simmer until the chicken is cooked through, 10 to 15 minutes. Fill a bowl with salted ice water. Transfer the chicken to the ice water using tongs; let sit 30 seconds, then remove to a cutting board.
• Using a slotted spoon, transfer the garlic, scallions and fennel fronds to a blender; add 1/3 cup of the cooking liquid. Add the green beans to the pot, remove from the heat and let sit 5 minutes; drain.
• Add the olive oil, vinegar, mustard, parsley and basil to the blender and puree; season with pepper. Cut the chicken into pieces and serve with the vegetables; drizzle with the herb sauce.

GARLIC HERB CHICKEN

Steps:

• Low-Sodium Recipe
• 1. Coat chicken breasts with Mrs. Dash® Garlic and Herb Seasoning Blend.
• 2. Heat olive oil in medium skillet.
• 3. Cook chicken until done; remove chicken and set aside.
• 4. Add mustard and lemon juice to remaining spices in skillet. Heat 1 minute to blend flavors, spoon sauce over chicken.

GARLIC CHICKEN WITH HERBS

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; brown chicken on both sides. Remove from pan, reserving drippings., In same skillet, saute garlic in drippings over medium-high heat until light golden brown. Add wine and herbs; bring to a boil, stirring to loosen browned bits from pan. Cook until mixture is almost evaporated. Add broth and chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads at least 170°, 10-12 minutes., To serve, spoon pan juices over chicken. Serve with rice.

HERBED CHICKEN AND ARUGULA PANINI

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.