Grilled Fried Chicken Panini Recipe 465

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PAN GRILLED CHICKEN PANINI



Pan Grilled Chicken Panini image

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

Categories     Dinner     Lunch

Number Of Ingredients 13

4 skinless (boneless chicken breasts (about 6 to 8 ounces each))
salt to your taste (I use fine sea salt)
freshly ground black pepper (to your taste)
1 teaspoon chili flakes
4 cloves of garlic (minced)
2 tablespoons chopped fresh sage
freshly squeezed lemon juice (from a 1/2 lemon)
1/3 cup extra virgin olive oil (plus more for drizzling)
8 ciabatta buns
8 slices of prosciutto
1/2 cup artichoke pesto
Boston lettuce or any green lettuce of your choice
8 fried large sage leaves (optional, recipe below)

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 FRIED CHICKEN PANINI



Grilled Fried Chicken Panini image

A hearty and satisfying sandwich is pure comfort.

Provided by Catherine Cappiello Pappas @LadyGourmet

Categories     Sandwiches

Number Of Ingredients 10

- 2 boneless and skinless chicken thighs
- all-purpose flour
- canola oil
- 1/2 lb. deli ham slices
- 1/2 lb. deli swiss cheese
- 1 sliced fresh tomato
- mezzetta tri-color roasted sweet bell pepper strips
- mezzetta hot cherry peppers
- butter
- 4 slices european style bread

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.

BEST CHICKEN PANINI



Best Chicken Panini image

I have a local eatery who makes an amazing flatbread sandwich. This panini is based on their chicken pesto sandwich. I recommend pane turano, or you may use a sturdy sourdough.

Provided by thedailygourmet

Categories     Main Dish Recipes     Sandwich Recipes     Panini Recipes

Time 35m

Yield 5

Number Of Ingredients 8

10 slices sourdough bread
10 teaspoons butter
1 (22 ounce) package grilled chicken strips
1 (2.5 ounce) package precooked bacon
1 (8 ounce) ball fresh mozzarella cheese, thinly sliced
1 medium avocado, peeled and thinly sliced
1 medium Roma tomato, sliced
5 teaspoons fresh basil pesto

Steps:

  • Heat a panini grill on the highest setting. Brush 2 pieces of bread with butter. Assemble panini with chicken, bacon, and mozzarella. Lower panini press. Cook until bread is golden and cheese is melted, about 5 minutes.
  • Carefully separate bread and add in some sliced avocado, tomato, and pesto. Repeat above steps for additional panini sandwiches.
  • Reassemble sandwiches and cut in half. Serve immediately.

Nutrition Facts : Calories 683.3 calories, Carbohydrate 36.5 g, Cholesterol 184.2 mg, Fat 40.1 g, Fiber 4.2 g, Protein 44.3 g, SaturatedFat 17.3 g, Sodium 1814.6 mg, Sugar 2.9 g

GRILLED CHICKEN PANINI SANDWICH WITH PESTO



Grilled Chicken Panini Sandwich With Pesto image

This easy chicken panini sandwich recipe is a delicious lunch or light dinner. Prepared pesto and precooked chicken means it comes together quickly.

Provided by Stephanie Gallagher

Categories     Brunch     Dinner     Entree     Lunch     Sandwich

Time 16m

Yield 2

Number Of Ingredients 6

2 slices pre-cooked bacon
4 slices bread
1 tablespoon butter, softened
1 tablespoon prepared pesto
2 grilled chicken breasts (or 1 cup shredded rotisserie chicken)
2 slices provolone cheese

Steps:

  • Gather the ingredients. Heat a grill or panini maker.
  • Spread the butter on one side of each piece of bread.
  • Flip 2 pieces of the bread over and spread 1/2 tablespoon pesto onto each.
  • Top the pesto with the bacon, chicken, and then cheese.
  • Top with the remaining two bread slices, buttered sides facing out.
  • Place in the panini maker and cook for 4 to 6 minutes. If using a grill, cook the panini sandwiches until golden on one side, 2 to 3 minutes.
  • Then flip and grill the other side for another 2 to 3 minutes.
  • Cut the sandwiches in half. Serve immediately with extra pesto, if desired.

Nutrition Facts : Calories 650 kcal, Carbohydrate 32 g, Cholesterol 187 mg, Fiber 2 g, Protein 47 g, SaturatedFat 15 g, Sodium 1270 mg, Sugar 4 g, Fat 37 g, ServingSize 2 servings, UnsaturatedFat 0 g

GRILLED CHICKEN PANINI WITH BASIL-GARLIC MAYO



Grilled Chicken Panini with Basil-Garlic Mayo image

I am a lover of hot sandwiches. I used leftover seasoned grilled chicken breast to make this delicious, gooey panini. It was love at first bite!

Provided by JNTessar

Categories     Main Dish Recipes     Sandwich Recipes     Panini Recipes

Time 1h20m

Yield 1

Number Of Ingredients 11

½ cup light mayonnaise
½ cup torn basil leaves
1 clove garlic, coarsely chopped
⅛ teaspoon cayenne pepper
1 pinch salt
2 slices Italian bread
2 thin slices fresh mozzarella cheese
1 (4 ounce) Chicken, broilers or fryers, breast, meat and skin, cooked, stewed
2 (1/4 inch thick) slices tomato
⅛ cup fresh spinach leaves
1 teaspoon olive oil

Steps:

  • Combine mayonnaise, basil, garlic, cayenne, and salt for garlic-basil mayo in a food processor; blend until smooth. Place in the refrigerator to chill for at least 1 hour to allow flavors to mix.
  • Preheat a panini maker.
  • Spread garlic-basil mayonnaise to taste on each slice of bread. Assemble sandwich with cheese, chicken, tomato, and spinach. Brush the outside of the sandwich with olive oil.
  • Grill in the preheated panini maker until golden brown and cheese is melted, about 5 minutes.

Nutrition Facts : Calories 908.1 calories, Carbohydrate 34.8 g, Cholesterol 162.8 mg, Fat 63.5 g, Fiber 2.1 g, Protein 50.5 g, SaturatedFat 15.3 g, Sodium 1619.6 mg, Sugar 7.4 g

GRILLED FRIED CHICKEN PANINI RECIPE - (4.6/5)



Grilled Fried Chicken Panini Recipe - (4.6/5) image

Provided by ladygourmet

Number Of Ingredients 10

2 Boneless and Skinless chicken thighs
All-purpose flour
Canola oil
1/2 lb. Deli ham slices
1/2 lb. Deli Swiss cheese
1 sliced fresh tomato
Mezzetta Tri-color Roasted Sweet Bell Pepper Strips
Mezzetta Hot Cherry Peppers
Butter
4 slices European style bread

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.

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