Marinated Chicken Panini Recipes

CHICKEN AND ARTICHOKE PANINI

Steps:

• Heat closed contact grill or panini maker for 5 minutes.
• On each slice of bread, spread 1 tablespoon cream cheese. On cream cheese side of 4 bread slices, layer chicken, artichokes and parsley; season with salt and pepper. Top with remaining bread slices, cream cheese side down.
• Place sandwiches on grill. Close grill; cook 3 to 5 minutes or until bread is toasted.

SOUTHWEST CHICKEN PANINI

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.

GREEK MARINATED CHICKEN PANINI WITH PESTO

Steps:

• Add marinade ingredients to large ziplock bag (oil,oregano, sugar, lemon pepper seasoning, salt, pepper, garlic, and both the zest and juice from 1 lemon).
• With a fork punch several holes in chicken breast so marinade can penetrate. Add chicken to bag and marinade for 4 hours.
• Remove chicken from marinade and grill on charcoal/gas grill with a hunk of smoking wood until juices run clear. Remove and let chicken cool slightly to handle.
• Put your palm flat on each chicken breast and slice each chicken breast in 1/2 so that each piece is 1/2 as thick as original chicken breast. Spread about 2 teaspoons of pesto over 4 slices of the bread. Add cheese and then 1/2 of each breast of chicken that you cut above. Add 3 artichoke per sandwich, broken up. Put other 4 slices of bread on top.
• Grill in panini press until bread is nicely toasted and cheese is melted (about 4 minutes).

PANINI FLORENTINE

Steps:

• Heat dressing in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF).
• Heat panini grill. Spread bread slices with mayo; fill with chicken and remaining ingredients to make 4 sandwiches.
• Grill, in batches if necessary, 5 min. or until cheese is melted and sandwiches are golden brown.

MARINATED CHICKEN PANINI

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.