PAN GRILLED CHICKEN PANINI
Pan Grilled Chicken Panini with a slathering of artichoke pesto and thinly sliced servings of prosciutto and lettuce make an irresistible lunch or dinner. A perfect panini to pack for outdoor picnics but also equally fun for indoor picnics as well.
Provided by Marisa
Number Of Ingredients 13
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!
PROSCIUTTO AND MOZZARELLA PANINI
Provided by Emeril Lagasse
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.
- Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the remaining 4 slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
- Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side.
- Photograph my Andrew Mccaul
SMOKED GOUDA AND PROSCIUTTO PANINI SANDWICH
Provided by Food Network
Time 20m
Yield 1 sandwich
Number Of Ingredients 7
Steps:
- Brush both sides of the slices of bread with olive oil or butter. Assemble the sandwich layers as follows: prepared bread, smoked gouda, prosciutto, onions, tomato, fontina, and bread. Place in a panini press (or in a heated grill pan or saute pan pressed with another heavy pan) and cook until crisp and golden. Serve immediately.
CHICKEN WITH ASIAGO, PROSCIUTTO, AND SAGE
Make and share this Chicken With Asiago, Prosciutto, and Sage recipe from Food.com.
Provided by sandrasothere
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Sprinkle chicken breasts with salt and pepper.
- Coat both sides with flour, shaking off excess.
- Melt 4 tablespoons butter in large skillet over medium-high heat.
- Add chicken breast and saute until brown, turning once, about 5 minutes.
- Transfer chicken to rimmed baking sheet, reserve skillet.
- Sprinkle 2 tablespoons cheese over each breast.
- Top each with 2 prosciutto slices.
- Bake until chicken is cooked through, about 5 minutes.
- Meanwhile, add wine, minced sage, and 2 tablespoons butter to skillet.
- Boil until sauce is reduced to 1/3 cup, scraping up browned bits, about 4 minutes.
- Transfer chicken breasts to platter.
- Top each with sage leaf, drizzle pan sauce over, and serve.
Nutrition Facts : Calories 316.2, Fat 18.8, SaturatedFat 11.4, Cholesterol 114.2, Sodium 201.4, Carbohydrate 1.2, Fiber 0.1, Sugar 0.4, Protein 27.5
ROTISSERIE CHICKEN PANINI
This ooey-gooey, melty delight is packed with bacon, chicken, cheese and just enough lemon to tickle your taste buds. Other chicken panini recipes don't compare!-Terri McCarty, Oro Grande, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first six ingredients; spread half over two bread slices. Layer with chicken, bacon, mozzarella cheese, onion and tomato. Spread remaining mayonnaise mixture over remaining bread slices; place over top. Brush outsides of sandwiches with butter., Cook on a panini maker or indoor grill until bread is browned and cheese is melted, 3-4 minutes.
Nutrition Facts : Calories 653 calories, Fat 42g fat (16g saturated fat), Cholesterol 80mg cholesterol, Sodium 996mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.
PROSCIUTTO & SMOKED CHEDDAR PANINI
For a quick lunch or supper, try this fancy, uptown take on grilled cheese sandwiches. They're fast and easy but good enough for entertaining.
Provided by Jessi Leigh
Categories Lunch/Snacks
Time 10m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 4
Steps:
- On four slices of bread, layer a slice of cheese, a slice of prosciutto, and a second slice of cheese. Top with remaining bread.
- Lightly brush both sides of sandwiches with oil. Cook in a panini maker or indoor grill until bread is toasted and cheese is melted.
Nutrition Facts : Calories 448.2, Fat 30.3, SaturatedFat 13.6, Cholesterol 58.8, Sodium 603.5, Carbohydrate 26, Fiber 1.2, Sugar 2.5, Protein 17.8
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