Grilled Chicken Spinach Red Pepper And Pepper Jack Panini Food

ROASTED RED PEPPER PANINI

Steps:

• Process Country Crock® Spread, basil and garlic in food processor or blender until almost smooth.
• Spread 2 slices bread with basil butter. Top with spinach, roasted pepper, mozzarella, and remaining bread slices.
• To cook in panini press: Preheat the press. Add sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes. Repeat with remaining sandwich.
• To cook in skillet: Melt 1 tablespoon Country Crock® Spread over medium heat in skillet and add sandwiches to skillet. Place a heatproof plate on top of sandwiches and weigh down with heavy heat-proof object. Cook sandwiches 3 to 4 minutes or until golden. Turn sandwiches over and weigh down with plate. Cook 3 minutes or until golden and cheese is melted.

SAUTEED SPINACH AND PEPPERS

Steps:

• In a large skillet, heat oil over medium-high heat. Add red pepper; cook and stir for 1 minute. Add onion and garlic; cook 1-1/2 minutes longer or until onion is tender. Add remaining ingredients; cook and stir for 1-2 minutes or until spinach is just wilted.

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.

GRILLED CHICKEN ON SPINACH

Steps:

• Mix the first 8 ingredients.
• Rub all over the chicken.
• Grill over medium coals for 8 minutes per side.
• In lg skillet, saute onion and garlic in oil for 1 minute.
• Add mushrooms, cook and stir for 2 minutes.
• Add spinach and saute for 3 more minutes.
• Place spinach on plates, top with chicken.

GRILLED CHICKEN OVER SPINACH

Steps:

• In a large bowl, combine the first eight ingredients. Spoon over chicken. Grill, uncovered, over medium heat for 7 minutes on each side or until juices run clear. , In a large skillet, saute onion and garlic in oil for 1 minute or until crisp-tender. Stir in mushrooms; saute for 3-4 minutes or until tender. Add spinach; saute for 2 minutes or until wilted. Transfer to a serving platter; top with chicken.

CHICKEN AND ROASTED RED PEPPER PANINI STYLE SANDWICHES

Steps:

• Cut 8 thick slice of Foccacia bread.
• Mix mayonaisse and Ranch dressing in small bowl.
• Spread mayo mixture on 4 slices of Foccacia.
• On top of mayo mixture, layer each slice with equal amounts of chicken and place one slice of mozzarella cheese.
• Next, add the roasted red peppers and another slice of mozzarella on top of the peppers (this helps hold the sandwich together).
• Top each sandwich with remaining slices bread.
• Spray frying pan with Olive Oil spray (or other cooking spray).
• Fry each sandwich on medium until they are golden brown.
• Pop the sandwiches in the microwave for about 20-25 seconds to melt the cheese.
• Enjoy! These are so yummy!

CHICKEN ROULADE WITH SPINACH FETA CHEESE AND ROASTED RED PEPPER.

Steps:

• Trim off any fat and cut part way through the underside of the chicken to flatten it out slightly.
• Put the chicken on top of a piece of cling film, and season each breast with salt, black pepper, and garlic powder. Then cover with another piece of cling film and pound chicken till it flattens out (not too much it is easy to overdo this) and the seasoning is embedded in the meat.
• Take each breast and layer it with the spinach leaves first then the feta and the red pepper.
• Fold in the sides of each breast and roll up and secure with tooth picks.
• Cover with cling film and chill for at least 2 hours.
• Preheat oven to 325°F .
• In a large dish big enough to dip the chicken in beat the eggs.
• Next to the eggs, use another dish about the same size and combine bread crumbs and garlic dip mix.
• Put the oil in a skillet and allow to get hot.
• While the oil is heating, take the chicken and first dip into the egg till coated and then into the bread crumbs, making sure all surfaces are covered.
• When the oil is hot add the chicken to the skillet, one at a time, and turn using tongs, when each side has become lightly browned. Then place on a baking sheet. Repeat with each breast.
• When all the chicken has been browned, place baking sheet, and roast for about 25 minutes or till the internal temperature is 170°F or juices run clear.
• Enjoy.

ROTISSERIE CHICKEN PANINI WITH ROASTED SWEET RED PEPPER, SPINACH, AND GUACAMOLE

Steps:

• Preheat panini maker to medium-low.
• Open the roll and place a layer of cheese on the bottom half of the bread, fitting cheese to the contours of the bun. Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top.
• Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area.
• Close the panini maker and cook until cheese is melted, chicken is warmed, and bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with dill pickle spear.