Grilled Fried Chicken Panini Recipe 465 Food

PAN GRILLED CHICKEN PANINI

Steps:

• PREPARE THE CHICKEN
• Slice each chicken breast into 2 pieces widthwise across the grain.
• Rinse each chicken breast piece with cold water and place them between two pieces of plastic wrap. (Do not pat dry)
• Use a meat pounder to pound each piece of chicken to about a 1/4 each thick.
• Transfer the chicken breasts on a baking sheet placing them in a single layer.
• Season each slice of chicken with salt, pepper and chili flakes on both sides.
• Mix together the minced garlic and chopped sage then rub this over both sides of the chicken breasts.
• Drizzle the lemon juice and the oil on both sides of the chicken breasts while rubbing the meat to coat all over.
• Cover and refrigerate the chicken for 20 minutes.
• Meanwhile, in a small frying pan heat about 1/4 cup of vegetable oil till hot and fry the sage leaves for about 5 seconds on each side. Take care not to brown them otherwise they will be bitter.
• Transfer the fried sage leaves to a tray lined with paper towels till ready to use.
• Reserve the oil to brush over the sliced buns and toast in the oven @ 350 degrees F for about 5 minutes.
• While the breads are toasting, remove the chicken from the fridge.
• Grease a ridged grill pan with oil and heat until hot.
• Arrange the chicken breasts on the hot grill pan, taking care not to crowd the pan and grill for 1 to 2 minutes on each side. (this will depend on the size and thickness of the chicken slices)
• Transfer the cooked chicken to a serving platter and repeat with the remaining slices.
• Drizzle the grilled chicken with a little bit of extra virgin olive oil and start assembling the Panini.
• Spread the panini halves with the artichoke pesto and top with a layer of lettuce, prosciutto and grilled chicken.
• Place the top panini bun on and enjoy!

GRILLED CHICKEN PESTO PANINI

Steps:

• Pound the chicken fillets until thin between two pieces of waxed paper, then marinate in oil, garlic, pepper and Italian seasoning for about 1-1/2 hours.
• Heat a grill pan or sauté pan (the breasts can also be grilled on the BBQ).
• Season the breasts with salt and pepper.
• Cook the chicken on medium heat for about 5 minutes per side, or until golden and cooked through.
• Remove from pan and place on a plate or board.
• Top each fillet with some of the roasted peppers and a slice of cheese.
• Spread BOTH sides of the bread with pesto sauce.
• Place chicken inside the bread and form to a sandwich.
• Brush both sides of the outside of bread with olive oil.
• Heat a grill pan or a 10-inch skillet on medium high heat. Place the panini in the pan (only 2 at a time).
• Weigh the panini down with another heavy skillet and then top with a heavy can (a very large can of tomato juice works great for this!) cook for about 3 minutes, or until bread is toasted.
• Turn the panini, and weigh it down again with a heavy skillet and a can on top, and toast for another 3 minutes.
• Remove from pan and cut in half.

GRILLED FRIED CHICKEN PANINI RECIPE - (4.6/5)

Steps:

• Dredge the chicken thighs in flour. Heat a large frying pan with about a quarter of an inch of canola oil. Carefully place the floured chicken thighs in the heated oil. Do not overcrowd the pan. When the thighs reach a golden color on one side; turn over and finish cooking on the other side. This should take approximately 5-6 minutes per side; depending on how thick the thighs are. The juices should run clear when the chicken is cooked. Heat the panini grill or heat a heavy cast iron frying pan. Place a slice of cheese on each slice of the bread; followed by one to two ham slices, on each slice of the bread; followed by one to two tomato slices on each slice of the bread; followed the hot cherry peppers on one slice of the bread and tri-colored roasted sweet bell pepper strips on the other slice of the bread. Finally, place a fried chicken thigh on one slice and the bread and close the sandwich. Butter the sandwich on the top and the bottom; close the panini grill. When the sandwich is golden it is ready to eat. If you do not have a panini grill; you may heat a heavy frying pan and place the buttered sandwich on the frying pan and place another heavy frying pan on top of the sandwich. Flip the sandwich when it is golden on one side and finish grilling the other side.

TYSONANDREG; GRILLED CHICKEN PANINI

Steps:

• 1. Spread one tablespoon pesto onto one side of each bread slice. Divide chicken strips among 4 slices of bread. Place a slice of cheese on top of chicken. Top with remaining bread slices, pesto side down.
• 2. Brush the outer sides of each sandwich with olive oil.
• 3. Heat large skillet or griddle over medium. Grill sandwiches until browned on one side; turn and grill until brown on other side.
• Serving Suggestion: Cut sandwiches diagonally. Serve with pasta salad. Refrigerate leftovers.

GRILLED TUSCAN CHICKEN PANINI

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.

GRILLED 'FRIED' CHICKEN

Steps:

• Heat grill to medium-low heat.
• Mix mayo and garlic. Brush chicken with mayo mixture; coat with combined crumbs and parsley.
• Grill, covered, 15 min. on each side or until chicken is done (165ºF).