Best Chicken And Peperonata Panini Recipes

ONE-PAN CHICKEN WITH PEPERONATA AND OLIVES

One-Pan Chicken With Peperonata and Olives image

Peperonata is a classic Italian side of tangy stewed peppers that is often served with meat, stirred into pasta or draped over crostini. There are many regional varieties (the traditional Sardinian recipe uses only yellow peppers, while the Venetians add eggplant), but this combination of roasted peppers, tomatoes, olive oil and vinegar creates a vibrant, versatile sauce. Olives add a hint of brine, but capers would also do the trick. In this version, boneless, skinless chicken breasts roast directly on top for a no-fuss, one-dish meal. (You could also use chicken thighs, but you'd need to increase the cook time.) Serve this dish with any short pasta, rice or toasted country bread - and any leftovers tucked into a sandwich or tossed into salad.

Provided by Kay Chun

Categories dinner, easy, weeknight, casseroles, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 medium red bell peppers (about 1 pound), cored, seeded and sliced 1/2-inch-thick
2 medium yellow bell peppers (about 1 pound), cored, seeded and sliced 1/2-inch-thick
5 garlic cloves, thinly sliced
3 thyme sprigs
5 tablespoons extra-virgin olive oil
Kosher salt and ground pepper
10 ounces cherry or grape tomatoes (about 2 cups)
4 ounces pitted green olives, coarsely chopped (about 3/4 cup)
1 tablespoon red wine vinegar
4 boneless, skinless chicken breasts (1 1/2 to 2 pounds total)
Chopped chives, for garnish

Steps:

Heat oven to 425 degrees. In a 9-by-13-inch or 3-quart baking dish, combine bell peppers, garlic, thyme and 4 tablespoons oil. Season with salt and pepper, toss to coat and arrange in an even layer. Roast until softened, about 20 minutes. Stir in tomatoes, olives and vinegar.
In a large bowl, combine chicken with remaining 1 tablespoon oil and season with salt and pepper. Toss to coat and arrange on top of pepper mixture. Roast until chicken is golden and cooked through and peperonata is tender and saucy, about 25 minutes. Discard thyme sprigs.
Divide chicken among plates and top with peperonata and remaining pan juices. Sprinkle with chives.

Nutrition Facts : @context http, Calories 591, UnsaturatedFat 20 grams, Carbohydrate 19 grams, Fat 28 grams, Fiber 5 grams, Protein 65 grams, SaturatedFat 4 grams, Sodium 1482 milligrams, Sugar 6 grams, TransFat 0 grams

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

Ingredients

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