CHICKEN PANINI RECIPE RECIPES

CHICKEN PANINI OR PRESSED PHILLIES WITH FONTINA | RACHAEL ...

Chicken Panini or Pressed Phillies with Fontina | Rachael ... image

Rachael shares her quick and easy spiced chicken panini, piled high with sauteed fennel, peppers and onions, plus LOTS of fontina cheese.

Provided by Rachael Ray

Number Of Ingredients 25

Ingredients

3-4 boneless
skinless chicken breasts
tenders removed
1 ¼ pound chunk fontina Val d'Aosta or other easy melting cheese
like provolone
2 teaspoons each: salt
pepper
granulated garlic
granulated onion and fennel seeds or fennel pollen
1 teaspoon ground pepperoncini or red pepper flakes
Non-aerosol cooking spray
6 round or oval flat panini rolls or ciabatta rolls
split OR three 12-14-inch sub rolls
halved then split OR plain focaccia
cut into large rectangles and split
1 bulb fennel
trimmed and very thinly sliced or mandolin cut
2 small red onions
thinly sliced
2 sweet green or red frying peppers
cubanelle or red field peppers
thinly sliced
4 cloves garlic
thinly sliced
1 cup chicken broth or stock

Steps:

Place chicken in freezer for 10 to 15 minutes, then, using a very sharp knife, horizontally thinly slice each breast into 5 to 6 cutlets
Thinly slice the cheese or shred on large-tooth grater
Combine spice sprinkle
Listicle: Rachael Ray 14-Inch Nonstick Frying Pan Heat a large nonstick skillet over medium-high heat, spray with oil and cook chicken in single layer in batches
As you add the thin slices to the pan, sprinkle with spice, cook a minute or 2, then flip and season the other side; remove to a tray
When all the chicken is cooked, add more oil and the vegetables, season with salt and pepper and soften and toss 4 to 5 minutes
Add stock and let it fully absorb, further softening the vegetables
Preheat a panini press to 390°F or heat a cast-iron skillet over medium to medium-high
Build sandwiches: bread, chicken, vegetables, cheese, bread
Press sandwiches to melt cheese and toast bread crust

CHICKEN PANINI OR PRESSED PHILLIES WITH FONTINA | RACHAEL ...

Chicken Panini or Pressed Phillies with Fontina | Rachael ... image

Rachael shares her quick and easy spiced chicken panini, piled high with sauteed fennel, peppers and onions, plus LOTS of fontina cheese.

Provided by Rachael Ray

Number Of Ingredients 25

Ingredients

3-4 boneless
skinless chicken breasts
tenders removed
1 ¼ pound chunk fontina Val d'Aosta or other easy melting cheese
like provolone
2 teaspoons each: salt
pepper
granulated garlic
granulated onion and fennel seeds or fennel pollen
1 teaspoon ground pepperoncini or red pepper flakes
Non-aerosol cooking spray
6 round or oval flat panini rolls or ciabatta rolls
split OR three 12-14-inch sub rolls
halved then split OR plain focaccia
cut into large rectangles and split
1 bulb fennel
trimmed and very thinly sliced or mandolin cut
2 small red onions
thinly sliced
2 sweet green or red frying peppers
cubanelle or red field peppers
thinly sliced
4 cloves garlic
thinly sliced
1 cup chicken broth or stock

Steps:

Place chicken in freezer for 10 to 15 minutes, then, using a very sharp knife, horizontally thinly slice each breast into 5 to 6 cutlets
Thinly slice the cheese or shred on large-tooth grater
Combine spice sprinkle
Listicle: Rachael Ray 14-Inch Nonstick Frying Pan Heat a large nonstick skillet over medium-high heat, spray with oil and cook chicken in single layer in batches
As you add the thin slices to the pan, sprinkle with spice, cook a minute or 2, then flip and season the other side; remove to a tray
When all the chicken is cooked, add more oil and the vegetables, season with salt and pepper and soften and toss 4 to 5 minutes
Add stock and let it fully absorb, further softening the vegetables
Preheat a panini press to 390°F or heat a cast-iron skillet over medium to medium-high
Build sandwiches: bread, chicken, vegetables, cheese, bread
Press sandwiches to melt cheese and toast bread crust

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