Jammin Chicken Panini Recipes

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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

SHEET-PAN CHICKEN WITH JAMMY TOMATOES AND PANCETTA



Sheet-Pan Chicken With Jammy Tomatoes and Pancetta image

In this relatively speedy sheet-pan dinner, boneless, skinless chicken thighs are seasoned with a savory, cumin-scented spice mix and roasted with whole garlic cloves and cherry tomatoes, which turn soft and sweet in the oven's heat. If you have ripe summer cherry tomatoes, you can skip the brown sugar. If you'd rather use boneless chicken breasts, reduce the cooking time by about 5 to 7 minutes. This makes a light meal on its own, but you can add rice or crusty bread, and maybe a salad, if you need something more substantial.

Provided by Melissa Clark

Categories     dinner, weekday, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds boneless, skinless chicken thighs
1/2 teaspoon kosher salt, plus more as needed
9 whole unpeeled garlic cloves
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 tablespoons fresh lemon juice, plus more for serving
1 tablespoon sweet or smoked paprika
1 teaspoon dried oregano
1 teaspoon brown sugar (optional)
3/4 teaspoon ground cumin
1 pint cherry tomatoes (preferably different colors), halved
2 ounces diced pancetta or bacon
1/4 cup torn fresh dill, parsley or other herbs, for serving
Freshly ground black pepper

Steps:

  • Heat oven to 425 degrees. Season chicken all over with salt, and place on a rimmed baking sheet.
  • Smash all the garlic cloves with the side of a knife and peel them. Finely grate one garlic clove and put it in a small bowl. Stir in the 2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, paprika, oregano, brown sugar (if using) and cumin. Pour over chicken, tossing to coat.
  • Add tomatoes and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes lightly with salt and drizzle with a little more olive oil. Scatter pancetta on top.
  • Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don't disturb the chicken.
  • Transfer chicken to plates. Stir the tomatoes and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like. Spoon tomatoes, garlic and pancetta over the chicken to serve.

ROTISSERIE CHICKEN PANINI



Rotisserie Chicken Panini image

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

3 tablespoons mayonnaise
4-1/2 teaspoons grated Parmesan cheese
1 teaspoon lemon juice
1/2 teaspoon prepared pesto
1/4 teaspoon grated lemon zest
Dash pepper
4 slices sourdough bread
1/4 pound sliced rotisserie chicken
4 slices ready-to-serve fully cooked bacon
2 slices smoked part-skim mozzarella cheese
2 slices red onion, separated into rings
4 slices tomato
2 tablespoons butter, melted

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.

ITALIAN CHICKEN PANINI



Italian Chicken Panini image

With the addition of classic ingredients like pesto, prosciutto and mozzarella, you can elevate a traditional chicken sandwich into an Italian work of art.

Provided by By Arlene Cummings

Categories     Entree

Time 15m

Yield 1

Number Of Ingredients 8

1 tablespoon basil pesto
1 tablespoon mayonnaise
2 slices bread
2 slices cooked oven roasted chicken
2 slices prosciutto
2 slices mozzarella cheese
2 slices roasted red pepper
1 teaspoon butter

Steps:

  • Spread pesto and mayonnaise on one slice of bread. Layer meats, cheese, and peppers to make a sandwich. Top with second slice of bread.
  • Spread top bread slice with half of butter.
  • Heat a grill pan over medium heat and spray with cooking spray. When pan is hot, place sandwich butter-side down. Top with a brick covered in foil or another pan and press down. Cook for 2 to 3 minutes until golden brown. Butter top bread slice with remaining butter before turning over panini.
  • Grill and press for another minute or two until panini is toasted and cheese is melted.

Nutrition Facts : ServingSize 1 serving

CLASSIC CHICKEN PANINI



Classic Chicken Panini image

Grilled sandwich dinner ready in just 20 minutes! Serve these classic chicken Panini topped with cheese, onion, tomato and muffins - perfect for Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

4 boneless skinless chicken breasts (4 oz each)
1/2 teaspoon salt-free seasoning blend
1/4 cup fat-free mayonnaise or salad dressing
2 teaspoons white or flavored vinegar
1/2 teaspoon garlic powder
4 whole wheat English muffins, split
4 slices (3/4 oz each) fat-free mozzarella cheese product
4 thin slices red onion
1 plum (Roma) tomato, cut into 8 slices

Steps:

  • Heat closed medium-size contact grill for 5 minutes. Sprinkle chicken with seasoning blend. Place chicken on grill. Close grill; cook 4 to 5 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
  • Meanwhile, in small bowl, mix mayonnaise, vinegar and garlic powder. Spread on English muffin halves. Place chicken on bottoms of English muffins. Top with cheese, onion, tomato and tops of muffins.
  • Place sandwiches on grill. Close grill, pressing to flatten sandwiches; cook 2 to 3 minutes or until sandwiches are toasted.

Nutrition Facts : Calories 360, Carbohydrate 32 g, Cholesterol 80 mg, Fat 1, Fiber 5 g, Protein 37 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich, Sodium 720 mg, Sugar 5 g, TransFat 0 g

GARLIC AND HERB CHICKEN PANINI



Garlic and Herb Chicken Panini image

Provided by Tregaye Fraser

Categories     main-dish

Time 25m

Yield about 15 pieces

Number Of Ingredients 11

1 large baguette
One 6.5-ounce container garlic and herb cheese spread, such as Rondele
1/2 recipe Chicken, Spinach and Artichoke Base, recipe follows
6 slices deli provolone cheese
2 tablespoons extra-virgin olive oil
Two 9-ounce bags refrigerated grilled garlic and herb chicken breast
One 14-ounce can artichoke hearts, drained and roughly chopped
One 5-ounce bag fresh spinach
1 tablespoon extra-virgin olive oil
Pinch of red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Slice the baguette in half lengthwise. Remove some of the interior bread to make room for the filling. Spread the garlic and herb cheese on both the top and bottom halves of the baguette. Spread the Chicken, Spinach and Artichoke Base on the bottom half. Layer the sliced provolone on top. Cover with the top half of the baguette and cut in half crosswise. Place the halves side by side on a baking sheet and brush the tops with the olive oil. Place another baking sheet on top and put a heavy pot or cast-iron skillet on top to weigh it down.
  • Bake until the bread is crispy and the filling is hot, 10 to 12 minutes. Slice into small pieces and secure each piece with a cocktail pick. Serve warm.
  • Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.

SLAMMA JAMMA PARMIGIANA



Slamma Jamma Parmigiana image

Provided by Guy Fieri

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 26

4 (5-ounce) boneless, skinless, trimmed chicken breasts
1/2 cup kosher salt
1/2 cup sugar
1 1/2 cups all-purpose flour
2 eggs
1/4 cup milk
1 1/2 cups dried bread crumbs
1 1/2 cups panko bread crumbs
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 pound fresh mozzarella cheese, sliced
1/4 pound Parmigiano-Reggiano, plus extra for garnish, grated
Olive oil, for frying (about 2 cups)
1 pound penne rigate, cooked al dente
Tomato Sauce, recipe follows
1/4 cup minced Italian parsley, for garnish
2 tablespoons extra-virgin olive oil
1 yellow onion, minced
4 garlic cloves, crushed
6 cups peeled and diced Roma tomatoes
1 tablespoon thinly sliced fresh basil leaves
1/2 tablespoon chopped fresh oregano leaves
Salt and freshly ground black pepper

Steps:

  • Lightly pound the chicken breasts to 1/2-inch thickness. Combine the kosher salt, sugar, and 1 quart of water in a 1-gallon size resealable plastic bag; shake until dissolved. Add the chicken breasts and soak at room temperature for 30 minutes.
  • Place the flour in a medium bowl. Remove the chicken from the brine. Shake off excess moisture and, with tongs, lightly dredge the chicken in the flour. Shake off the excess flour and transfer to a large plate.
  • Mix the eggs and milk in medium bowl and whisk thoroughly. In a separate bowl combine the bread crumbs, oregano, basil, parsley, sea salt, and pepper. Dredge the chicken in the egg and milk mixture with tongs and let excess mixture drain off. Now dredge the chicken into the bread crumb mixture, and lightly pat down in the bread crumbs to adhere.
  • Preheat the broiler.
  • Let the breaded chicken sit for 5 minutes before frying. In a medium saucepan on medium-high heat, add enough olive oil to come 1/3 up the side of the chicken. Cook the chicken in batches until golden brown on both sides. Remove from the pan when cooked and place on a sheet tray. Repeat with remaining chicken.
  • When all the chicken is cooked, sprinkle mozzarella and Parmesan evenly over the top. Place under the broiler until the cheese melts and is golden brown.
  • Serve chicken over pasta and ladle tomato sauce on top. Garnish with additional Parmesan and parsley.
  • Heat the olive oil over medium heat in a saucepan. Add the onions and cook until translucent. Add the garlic and cook until almost brown, then add tomatoes. Saute for 30 minutes over low to medium heat. Add the basil and oregano and continue to cook for 30 minutes longer. Puree in a food mill or let cool and puree in a food processor. Season with salt and pepper, to taste.

MARINATED CHICKEN PANINI



Marinated Chicken Panini image

Based on a recipe I found in "Classic Home Cooking". I usually skip the honey. Use whatever herbs you like. I usually use parsley, cilantro, and thyme.

Provided by najwa

Categories     Lunch/Snacks

Time 38m

Yield 6 serving(s)

Number Of Ingredients 12

3 1/2 lbs chicken, roasted
1 large red pepper
1 large yellow pepper
1 cup pitted black olives
1 cup arugula leaf
6 hoagie rolls
1 tablespoon olive oil
4 tablespoons olive oil
2 tablespoons honey
1/2 lemon, juice of
1 tablespoon chopped herbs
salt and pepper

Steps:

  • Strip chicken meat from bones and cut into bite-sized strips.
  • Combine marinade ingredients and toss with chicken, cover and let the flavors develop.
  • Preheat grill and roast peppers until mostly blackened.
  • Place in a paper bag until cool, remove skins and discard.
  • Cut peppers into strips.
  • Make the panini: Brush the (outside) top and bottom of the rolls with olive oil.
  • Cover the bottom of the rolls with the peppers, then the chicken, then the olives and top with the arugula leaves.
  • Brush the inside of the top half with the leftover marinade, if you have any.
  • Cover the rolls with their tops and grill in a panini press until done.
  • NOTE: Mozzarella cheese and onion slices are also nice additions to this sandwich.

SOUTHWEST CHICKEN PANINI



Southwest Chicken Panini image

Like Lean Cuisine's® panini sandwich, but don't like the price? Here's our homemade version.

Provided by MARIGOLD82

Categories     Main Dish Recipes     Sandwich Recipes     Panini Recipes

Time 40m

Yield 2

Number Of Ingredients 11

¼ cup water
¼ cup vegetable oil
1 (1.06 ounce) package mesquite marinade
2 (4 ounce) skinless, boneless chicken breast halves
1 teaspoon olive oil
½ medium red bell pepper, sliced
½ medium green bell pepper, sliced
½ medium onion, sliced
2 teaspoons salted butter, softened
4 slices sourdough bread
¾ cup shredded Monterey Jack cheese

Steps:

  • Whisk water, vegetable oil, and marinade mix together in a glass or ceramic bowl. Add chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 15 to 30 minutes, or overnight.
  • Preheat an electric grill (such as George Foreman®) for medium heat and lightly oil the grate.
  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  • Place chicken on the preheated grill, close the lid, and cook until no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • While chicken is cooking, heat olive oil in a skillet over medium heat. Add bell peppers and onion and saute until tender, 5 to 7 minutes.
  • Butter one side of each slice of bread. Assemble 2 sandwiches by layering Monterey Jack cheese, vegetables, and chicken between the unbuttered sides of the bread.
  • Place sandwiches on the grill, close the lid, and cook until bread is golden brown and cheese is melted, about 3 minutes.

Nutrition Facts : Calories 807.6 calories, Carbohydrate 49.1 g, Cholesterol 113.1 mg, Fat 50.3 g, Fiber 2.8 g, Protein 44.4 g, SaturatedFat 16.3 g, Sodium 3015.7 mg, Sugar 8.3 g

CHICKEN SALAD PANINI



Chicken Salad Panini image

Grilled indoors, this delightful sandwich can be enjoyed any time of year. "The honey-mustard dressing gives the chicken plenty of pizzazz, and the apple and pecans lend a lively crunch," notes Lisa Huff of Birmingham, Alabama.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 12

1/4 cup mayonnaise
1-1/2 teaspoons honey
3/4 teaspoon snipped fresh dill
3/4 teaspoon Dijon mustard
Dash salt
Dash pepper
1 cup cubed cooked chicken breast
3/4 cup shredded cheddar cheese
1/2 cup chopped peeled apple
1/4 cup chopped pecans, toasted
6 slices white bread
4 teaspoons butter, softened

Steps:

  • In a small bowl, combine the first six ingredients. In another bowl, combine the chicken, cheese, apple and pecans; add dressing and toss to coat. , Spread half of the chicken salad on two slices of bread. Top each with another slice of bread, remaining chicken salad and remaining bread. Spread butter on both sides of sandwiches. , Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.

Nutrition Facts : Calories 730 calories, Fat 42g fat (14g saturated fat), Cholesterol 116mg cholesterol, Sodium 1155mg sodium, Carbohydrate 52g carbohydrate (14g sugars, Fiber 4g fiber), Protein 39g protein.

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From food.ndtv.com


JAMAICAN CHICKEN PANINI | THINK TASTY
2014-11-25 Remove pan from heat. Heat a second nonstick frying pan over medium low heat. To assemble panini, take 1 piece of bread and place 3 chicken tenders on the bread. Top with tomato slices, papaya, and cheddar cheese. Place other slice of bread on top and coat topside with a thin layer of butter. Place panini in frying pan, butter side down.
From thinktasty.com


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