Best Chicken Asiago Panini Recipes

CREAMY BAKED ASIAGO CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Place chicken breasts in the prepared baking dish. Whisk together Asiago cheese, mayonnaise, Greek yogurt, wine, oregano, garlic powder, onion powder, and nutmeg in a small bowl. Pour evenly over chicken breasts.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with black pepper, balsamic vinegar, and additional Asiago cheese just before serving.

CHICKEN ASIAGO PANINI

Steps:

• 1. Slice asiago focaccia bread horizontally (through the bread), keep bread in the round until after cooking (that's when you cut into 4 individual sandwiches).
• 2. Spread each inside of the bread with 2 tbls. Classico pesto sauce.
• 3. Divide chicken or turkey evenly on bottom of focaccia bread slice, add shredded cheese, red bell pepper and then the onion slices. Put top of bread on to complete the sandwich.
• 4. In a preheated panani grill, place the sandwich, in the bottom of the grill pan and place grill press on top, press sandwich down. Grill 7 minutes until nicely browned grill marks are formed. Turn over and grill top asiago side for 4-5 minutes making sure not to burn. Slice into 4 servings and serve warm.

BEST CHICKEN PANINI

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.

PESTO CHICKEN PANINI

Steps:

• In a plastic bag, combine chicken tenders and 1/4 cup of pesto, set aside and let sit for 15 minutes.
• In a small bowl, stir together 1/4 cup pesto and mayonnaise. Spread mixture on both sides of ciabatta; set aside.
• Preheat an oiled grill pan over medium-high heat. Grill chicken tenders 5 minutes per side. Remove and let rest for 5 minutes. Turn the heat down to medium and re-oil the grill pan.
• Place cheese on both halves of bread. Add arugula, then tomato, then basil leaves, then pesto chicken to bottom piece. Top with top half of bread. Place onto the grill pan and place a heavy pan on top of the sandwich. Grill for 3 minutes per side or until cheese starts to melt.
• Cut into 4 portions and serve.

CHICKEN WITH ASIAGO, PROSCIUTTO, AND SAGE

Steps:

• Preheat oven to 375 degrees.
• Sprinkle chicken breasts with salt and pepper.
• Coat both sides with flour, shaking off excess.
• Melt 4 tablespoons butter in large skillet over medium-high heat.
• Add chicken breast and saute until brown, turning once, about 5 minutes.
• Transfer chicken to rimmed baking sheet, reserve skillet.
• Sprinkle 2 tablespoons cheese over each breast.
• Top each with 2 prosciutto slices.
• Bake until chicken is cooked through, about 5 minutes.
• Meanwhile, add wine, minced sage, and 2 tablespoons butter to skillet.
• Boil until sauce is reduced to 1/3 cup, scraping up browned bits, about 4 minutes.
• Transfer chicken breasts to platter.
• Top each with sage leaf, drizzle pan sauce over, and serve.

CHICKEN ASIAGO

Steps:

• Preheat oven to 325ºF. Coat an 8 x 8 inch baking dish with nonstick cooking spray.
• In a shallow bowl, beat egg with just enough water to thin it a little. Set aside.
• Place bread crumbs in another shallow bowl, and stir in dried basil. Set aside.
• Place 1 chicken breast between two sheets of plastic wrap and pound with a mallet until about 1/4 inch thick, being careful not to pound holes in chicken; repeat with 2nd breast.
• Remove plastic wrap and place 1 slice of ham on each breast.
• Place one piece of cheese on the narrow end of each breast. Roll breast up jelly-roll fashion, and secure ends with toothpicks.
• Dip breast in egg mixture and coat all sides. Roll in bread crumbs until well coated. Repeat with 2nd breast.
• Place in baking dish and LIGHTLY spray with cooking spray (or an oil mister). This will help coating brown.
• Bake for 30-35 minutes, until chicken is cooked through.
• Remove toothpicks and place on plates. Top with some heated pasta sauce and some shredded cheese to garnish; serve.