Chicken And Peperonata Panini Recipes
CHICKEN AND PEPERONATA PANINI
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium heat. Add the red onions, orange peppers, red peppers, oregano and 1/2 teaspoon salt and cook, stirring often, until the vegetables are soft and have a touch of color, about 9 minutes. Add the capers and balsamic; reduce the heat to low and cook an additional 5 minutes, until the peppers are coated in the vinegar. Stir in the basil and set aside to cool.
- Preheat a panini press. Halve the ciabatta rolls horizontally and scoop out some of the insides from the top halves. Divide the pepper mixture evenly among all the halves and top each half with a slice of provolone. Divide the sliced chicken among the ciabatta bottoms and then cover with the ciabatta tops, pressing down slightly. Brush the outside of each sandwich with olive oil.
- Place the sandwiches in the panini press, close the top, and cook until warmed through and the cheese is melted, about 3 minutes.
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CHICKEN AND PEPERONATA PANINI | GIADZY
From giadzy.com
Servings 4Estimated Reading Time 2 minsAuthor Giada De LaurentiisTotal Time 30 mins
- Heat a large skillet over medium heat. Add the red onions, orange peppers, red peppers, oregano and 1/2 teaspoon salt and cook, stirring often, until the vegetables are soft and have a touch of color, about 9 minutes. Add the capers and balsamic; reduce the heat to low and cook an additional 5 minutes, until the peppers are coated in the vinegar. Stir in the basil and set aside to cool.
- Preheat a panini press. Halve the ciabatta rolls horizontally and scoop out some of the insides from the top halves. Divide the pepper mixture evenly among all the halves and top each half with a slice of provolone. Divide the sliced chicken among the ciabatta bottoms and then cover with the ciabatta tops, pressing down slightly. Brush the outside of each sandwich with olive oil.
CHICKEN PEPERONATA - MEDITERRANEAN DIET - QUICK AND …
From poppopcooks.com
5/5 (1)Total Time 30 minsCuisine Italian, MediterraneanCalories 125 per serving
- Put skillet on at medium high and eyeball enough olive oil to cover the bottom . Lightly season the chicken filets with salt and pepper. Cook the chicken about 2-3 minutes a side until they are browned and getting firm to the touch. Remove them to a plate that will catch the drippings.
- Now you will multi task a little and start to prep the veggies as the chicken is cooking. Cut the pepper(s) into quarters lengthwise and remove the stems, seeds and the white membranes.
- You're going to let the pepper strips cook slow for about 6-8 minutes tossing often. You don't want them to brown at all, Just to cook and get soft. While the peppers are cooking chop up the garlic. When the peppers have softened add the onion and cook - tossing a few times - until they get translucent. Then make a bare spot in the middle and add the garlic. Let it cook until it just starts to get a little golden on the edges. Add the rosemary or whatever herb you want to use. Oregano or sage or basil or parsley all go good. And they don't have to be fresh herbs. If all you have is dried that will work, just use about half as much dried as fresh.
- Add the chicken, the drippings, tomato sauce and the red wine. Turn the heat up to medium high and let it simmer and reduce by about a third. About 3-5 minutes.Turn the chicken over right after putting them in giving them a good bath and about half way thru.
CHICKEN PEPERONATA RECIPE - JASON TRAVI | FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 8
- Preheat the oven to 350° and set a rack in the center. In a very large skillet, heat the olive oil. Add the bell peppers and onions and stir until coated with olive oil. Cover and cook over high heat, stirring occasionally, until the peppers and onions are slightly softened, about 8 minutes. Stir in the garlic and fennel seeds and cook until fragrant, about 2 minutes. Add the tomatoes and Peppadews and season with salt and pepper. Pour the contents of the skillet into a large roasting pan.
- Season the chicken all over with salt and pepper and arrange the pieces skin-side up in the roasting pan. Roast for about 45 minutes, until the chicken is tender and cooked through. Turn on the broiler and broil the chicken for about 10 minutes, until the skin is browned and crisp. Transfer the chicken to a platter.
- Set the roasting pan over 2 burners and cook over high heat until the pan juices are reduced slightly, 7 to 8 minutes. Spoon the vegetables and juices into a deep platter, arrange the chicken on top and serve.
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