Chicken Breast With Roasted Peppers And Mozzarella Panini Recipes

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CHICKEN AND ROASTED RED PEPPER PANINI STYLE SANDWICHES



Chicken and Roasted Red Pepper Panini Style Sandwiches image

I love chicken and roasted red peppers, so I put this sandwich together--it was so yummy! My family loves them. The chicken can also be left out and the sandwich is still delicious. Add a bowl of soup or a salad and you have a perfect lunch or dinner!

Provided by Auvan

Categories     Lunch/Snacks

Time 20m

Yield 4 sandwiches

Number Of Ingredients 7

1 cooked chicken breast, sliced (or you can use the ready-made chicken slices in the grocery store)
1 (12 ounce) jar roasted red peppers
8 slices mozzarella cheese
4 tablespoons mayonnaise
2 tablespoons ranch dressing
1 loaf focaccia bread
olive oil flavored cooking spray

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!

Nutrition Facts : Calories 331.3, Fat 23.9, SaturatedFat 9.5, Cholesterol 72.1, Sodium 1720.5, Carbohydrate 8.4, Fiber 1, Sugar 1.8, Protein 21

ROSIE PANINI



Rosie Panini image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 panini

Number Of Ingredients 21

1 pound cooked chicken breast, sliced thin
4 ciabatta rolls
16 slices fresh mozzarella
Roasted Red Pepper Pesto, for spreading, recipe follows
8 ounces baby arugula
Broccoli Crunch Salad, for serving, recipe follows
3 cups packed fresh basil leaves
2 cloves garlic
2/3 cup extra-virgin olive oil
1/2 cup grated Parmesan
8 ounces goat cheese
12 ounces roasted red peppers
3 pounds broccoli florets, chopped
1 cup grated Cheddar
1/2 cup dried cranberries, such as Craisins
1/2 cup raisins
1/4 cup finely minced red onion
1 cup mayonnaise
1/4 cup cider vinegar
1/4 cup sugar
Kosher salt and freshly ground black pepper

Steps:

  • Warm the chicken in a skillet or microwave for 30 seconds. Split the ciabatta rolls. On the bottom half of each roll, place 2 slices of mozzarella. Spread a tablespoon of Roasted Red Pepper over each, then top with the arugula and chicken. Spread with another tablespoon of pesto and top with 2 more slices of mozzarella. Place the tops of the rolls on the sandwiches.
  • Cook the sandwiches in a panini press until hot and crispy. Serve with Broccoli Crunch Salad.
  • Combine the basil and garlic in a food processor and process until finely chopped. With the processor running, add the olive oil and process until smooth. Add the Parmesan, goat cheese and roasted red peppers and process again until smooth. The pesto can be refrigerated for about 1 week.
  • Combine the broccoli, Cheddar, cranberries, raisins and red onions in a large bowl. In another bowl, whisk together the mayonnaise, vinegar, sugar and some salt and pepper; taste and adjust the seasoning (it should taste sweet, salty and tangy). Add the dressing to the salad and stir to combine well. Adjust the seasoning as needed. The salad keeps well in the refrigerator for about 2 days.

CHICKEN AND ROASTED PEPPER PANINI



Chicken and Roasted Pepper Panini image

This panini uses sub rolls, jarred roasted red peppers, olives and provolone cheese. You can also use leftover chicken for this sandwich. If you have a Panini Maker this will go even faster. From Cook's Country, July 2008.

Provided by mary winecoff

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

8 boneless skinless chicken cutlets, thinly sliced
salt and pepper
4 tablespoons olive oil
1/2 cup roasted red pepper, drained and chopped
1/2 cup kalamata olive, pitted
1/2 cup fresh basil, chopped
1 garlic clove, minced
4 (6 inch) submarine rolls, halved lengthwise
8 ounces provolone cheese, thinly sliced

Steps:

  • Pat chicken dry with paper towels and season with salt and pepper. Heat 1 Tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook half of cutlets until lightly browned and cooked through, 1 to 2 minutes per side. Transfer to plate and repeat with additional 1 Tablespoon oil and remaining cutlets.
  • Pulse red peppers, olives, basil, garlic and 1 Tablespoon oil in food processor until coarsely chopped. Spread pepper mixture evenly over both sides of rolls. Layer half of cheese and 2 chicken cutlets over each roll bottom. Top with remaining cheese and roll tops.
  • Wipe out skillet. Heat remaining oil over medium-low heat until just shimmering. Arrange panini in skillet and top with large Dutch oven. Cook until bottoms of sandwiches are crisp and cheese is beginning to melt, about 3 minutes. Remove Dutch oven, flip sandwiches, replace Dutch oven and continue to cook until crisp on second side and heated through, about 2 minutes. Serve.

CHICKEN MOZZARELLA PANINI WITH RED PEPPERS AND ONIONS



Chicken Mozzarella Panini With Red Peppers and Onions image

I got a Cuisinart Panini Grill and just put together my favorite chicken fajita ingredients, instead of rolled in a tortilla shell it is placed layer by layer onto fresh Ciabatta bread and topped with oregano and pesto. An Italian touch to fajitas. I recommend getting the Ciabatta rolls at Costco- they are fresh and delicious! My family LOVED them. Each panini is a very large and filling sandwich. Might want to split in half and share one!

Provided by Whats Cooking from

Categories     Lunch/Snacks

Time 15m

Yield 4 paninis, 4 serving(s)

Number Of Ingredients 9

4 boneless chicken breasts
1 red pepper
1 red onion
olive oil
4 slices mozzarella cheese
Morton nature seasons seasoning blend
oregano
butoni basil pesto
4 ciabatta rolls

Steps:

  • Flatten chicken breasts and season them with Natures Seasoning and Olive oil. Let marinate while doing the next steps.
  • Cut the red peppers into 5 wedges per pepper so they can lay flat on grill or you can substitute sliced sun dried tomatoes right out of the jar instead of peppers. These are ready to put right on the sandwich without grilling if you prefer.
  • Slice the red onion into rings.
  • Coat the onions and peppers with olive oil.
  • Heat up your grill for panini on high. I use the Cuisinart Griddler I just got and it is excellent because it adjusts evenly to the thickness of whatever you are cooking.
  • Season chicken with Morton Natures Seasoning and oregano. Grill the chicken breasts first- 2 at a time with top of grill down which will leave perfect grill lines. Take off when done and put on plate.
  • Grill red peppers (flat) and next grill the red onion rings. Place on plate.
  • Clean off grill. I add a little olive oil or Pam to grill with a piece of paper towel before grilling sandwiches.
  • Spread a good amount of the Pesto on the top half of each sandwich.
  • Layer the panini. Chicken breast, Red pepper or sun dried tomatoes, Red onion slices, 1 slice of mozzarella cheese - Make sure everything fits perfectly within the size of the bread you are using.
  • Top each panini with the top half you have already spread the Pesto on.
  • Carefully place the sandwiches on grill (I can fit 2 at a time) and smoosh down if needed. Bread will have lines, cheese will be melted, and the sandwich will be nice and hot and perfect when ready!
  • There are other variations to this. My son is not crazy about Pesto -- so he just used Chicken, Mozzarella cheese and Paul Newman's jarred Marinara sauce and sprinkled Parmesan cheese on top of the sauce on his instead and Loved It!
  • A Chicken Parmesan Panini!
  • Hope you like it!

CHICKEN BREAST WITH ROASTED PEPPERS AND MOZZARELLA PANINI



Chicken Breast with Roasted Peppers and Mozzarella Panini image

Treat game-day guests to grilled sandwiches adapted from Tom Colicchio's 'wichcraft restaurant. Photo Credit: Bill Bettencourt

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Yield Makes 4 sandwiches

Number Of Ingredients 10

1/4 cup coarse salt
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breast
8 slices sourdough bread
1/4 cup Spinach-Basil Pesto
1/2 cup Roasted Peppers, chopped
8 ounces fresh mozzarella or buffalo mozzarella, sliced

Steps:

  • In a large saucepan, bring 8 cups water to a gentle simmer. Generously salt water. Add thyme, rosemary, bay leaves, and pepper. Add chicken and simmer until chicken registers 160 degrees on an instant-read thermometer. Remove from heat and let chicken cool in liquid. Store chicken in liquid, covered and refrigerated, until ready to use.
  • Preheat a sandwich press according to the manufacturer's instructions.
  • Remove chicken breast from poaching liquid and thinly slice; divide evenly among 4 slices of bread. Spread pesto on top of chicken; top with peppers and mozzarella. Sandwich with remaining 4 slices of bread and place on sandwich press. Close the lid and apply slight pressure; cook until bread is golden and cheese is melted, 5 to 8 minutes. If bread is sticking to the press, continue to cook and bread will unstick itself. If press is generating more heat from the bottom, flip the sandwich halfway through cooking.
  • Remove sandwich from press and cut in half before serving.

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