HOW TO MAKE CHICKEN PANINI RECIPES

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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

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

COPYCAT CHICKEN SALAD RECIPE: HOW TO MAKE IT



Copycat Chicken Salad Recipe: How to Make It image

This recipe is incredibly easy to make, and your family will love it. The sweet pickle relish gives it its signature taste. I like to use a thick, crusty oat bread for this sandwich. —Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories     Lunch

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 10

1/2 cup reduced-fat mayonnaise
1/3 cup sweet pickle relish
1/3 cup finely chopped celery
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 hard-boiled large egg, cooled and minced
2 cups chopped cooked chicken breast
4 slices whole wheat bread, toasted
2 romaine leaves

Steps:

  • Mix the first 7 ingredients; stir in chicken. Line 2 slices of toast with lettuce. Top with chicken salad and remaining toast.

Nutrition Facts : Calories 651 calories, FatContent 29g fat (5g saturated fat), CholesterolContent 222mg cholesterol, SodiumContent 1386mg sodium, CarbohydrateContent 45g carbohydrate (18g sugars, FiberContent 4g fiber), ProteinContent 51g protein.

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