Grilled Tuscan Chicken Panini Food

MEDITERRANEAN CHICKEN PANINI

Steps:

• Heat your panini press or pan to med. high - high. Brush one side of each piece of bread with olive oil. Cut the chicken into thin strips.
• Place bread, olive oil side down. Place a layer of provolone, then spread a thin layer of olive tapenade. Add a layer of chicken, a layer of tomato slices and then a layer of the chorizo. Top with another piece of bread, olive oil side out. Repeat for additional sandwiches.
• Place sandwich on pan or press, cooking till both sides are golden brown (with a pan, you'll need to flip the sandwich). Cut in half and serve immediately.

GRILLED TUSCAN CHICKEN

Steps:

• Place chicken in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade, turn to coat well.
• Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill over medium heat 6 to 7 minutes per side or until chicken is cooked through, brushing with remaining 1/4 cup of marinade.
• TEST KITCHEN TIP: For a main dish salad, serve grilled chicken over salad greens, tomatoes, avocados and red onions.

SLOW COOKER TUSCAN CHICKEN PANINI

Steps:

• For slow-cooked chicken, mix Italian seasoning, paprika, salt and pepper in a small cup.
• Brush chicken with olive oil; rub seasoning mixture all over chicken.
• Put wine and garlic in a 4 1/2 to 6 quart slow cooker; add chicken thighs in a single layer, bone side down.
• Cover; cook on low-heat setting for 4 hours, or until fork tender.
• Remove from cooker; let stand until cool enough to handle (chicken can be cooked up to 1 day ahead and refrigerated).
• Remove bones; tear chicken into large pieces.
• For the panini: Assemble sandwiches on focaccia with chicken, roasted peppers and provolone.
• Spray sandwiches with olive oil cooking spray.
• Grill sandwiches in a panini press or sandwich grill, or on a stovetop grill pan with a heavy skillet on top.
• Grill sandwiches until bread is lightly toasted and cheese is melted, about 5 minutes.

TUSCAN GRILL PANINI

Steps:

• RESERVE 1 tablespoons dressing; pour remaining over chicken and vegetables in shallow dish. Stir vegetables and turn chicken to evenly coat both sides of each piece. Refrigerate 30 minute to marinate.
• HEAT Panini grill. Meanwhile, drain chicken and vegetables; discard marinade. Cook chicken and vegetables in skillet on medium heat 10 minute or until chicken is done (165ºF) and vegetables are crisp-tender, turning chicken after 5 minute and stirring vegetables occasionally.
• FILL bread slices with chicken, vegetables, cheese and basil to make 2 sandwiches; brush outsides with reserved dressing. Grill 5 minute or until golden brown.
• Shortcut: Substitute 1 drained 7-oz. jar roasted red peppers for the marinated cooked fresh pepper strips.
• Use Your Skillet: If you don't have a Panini maker, cook sandwiches in a skillet instead. Spray large skillet with cooking spray. Heat on medium heat. Add sandwiches; cook 5 minute on each side or until golden brown on both sides, occasionally pressing down on sandwiches with back of spatula to flatten slightly.

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.