Grilledtuscanchickenpanini Recipes

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.

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.