Best Chicken Panini With Gouda Red Onion And Honey Mustard Dressing Recipes

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CHICKEN PANINI WITH GOUDA, RED ONION AND HONEY-MUSTARD DRESSING



Chicken Panini With Gouda, Red Onion and Honey-Mustard Dressing image

Make and share this Chicken Panini With Gouda, Red Onion and Honey-Mustard Dressing recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 23m

Yield 2 serving(s)

Number Of Ingredients 7

2 ciabatta rolls
2 tablespoons honey mustard dressing
1 cooked chicken breast
8 thinly sliced red onion rings
arugula (2 handfuls)
3 ounces gouda cheese, sliced
vegetable oil, for sauteing and brushing

Steps:

  • Preheat a Panini grill.
  • Trim the top and bottom off the ciabatta rolls so that they are about 1 inch thick.
  • Slice open lengthwise.
  • Spread the honey-mustard over the inside of each sandwich.
  • Slice the chicken into four pieces lengthwise.
  • On roll bottoms, layer with cheese, follow with onion and arugula, finishing with cheese; cover with roll tops.
  • Brush both sides of the Panini with oil and grill in the preheated Panini press for 3 minutes , or according to the manufacturer's instructions.
  • The bread should be golden brown and the filling warmed through.
  • Serve with extra honey-mustard dressing on the side for dipping.

Nutrition Facts : Calories 249.2, Fat 15.5, SaturatedFat 8.6, Cholesterol 89.7, Sodium 383.8, Carbohydrate 1.2, Sugar 1.1, Protein 25.2

CHICKEN AND PEPERONATA PANINI



Chicken and Peperonata Panini image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil, plus more for brushing
1 red onion, halved and sliced thin
1 orange bell pepper, sliced into thin strips
1 red bell pepper, sliced into thin strips
1/4 teaspoon dried oregano
Kosher salt
2 tablespoons capers, drained and rinsed
2 tablespoons balsamic vinegar
2 tablespoons torn fresh basil
Four 3 1/2-inch square ciabatta rolls
8 slices provolone
4 cooked chicken cutlets, sliced

Steps:

  • Heat a large skillet over medium heat. Add the red onions, orange peppers, red peppers, oregano and 1/2 teaspoon salt and cook, stirring often, until the vegetables are soft and have a touch of color, about 9 minutes. Add the capers and balsamic; reduce the heat to low and cook an additional 5 minutes, until the peppers are coated in the vinegar. Stir in the basil and set aside to cool.
  • Preheat a panini press. Halve the ciabatta rolls horizontally and scoop out some of the insides from the top halves. Divide the pepper mixture evenly among all the halves and top each half with a slice of provolone. Divide the sliced chicken among the ciabatta bottoms and then cover with the ciabatta tops, pressing down slightly. Brush the outside of each sandwich with olive oil.
  • Place the sandwiches in the panini press, close the top, and cook until warmed through and the cheese is melted, about 3 minutes.

CLASSIC CHICKEN PANINI



Classic Chicken Panini image

Grilled sandwich dinner ready in just 20 minutes! Serve these classic chicken Panini topped with cheese, onion, tomato and muffins - perfect for Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

4 boneless skinless chicken breasts (4 oz each)
1/2 teaspoon salt-free seasoning blend
1/4 cup fat-free mayonnaise or salad dressing
2 teaspoons white or flavored vinegar
1/2 teaspoon garlic powder
4 whole wheat English muffins, split
4 slices (3/4 oz each) fat-free mozzarella cheese product
4 thin slices red onion
1 plum (Roma) tomato, cut into 8 slices

Steps:

  • Heat closed medium-size contact grill for 5 minutes. Sprinkle chicken with seasoning blend. Place chicken on grill. Close grill; cook 4 to 5 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
  • Meanwhile, in small bowl, mix mayonnaise, vinegar and garlic powder. Spread on English muffin halves. Place chicken on bottoms of English muffins. Top with cheese, onion, tomato and tops of muffins.
  • Place sandwiches on grill. Close grill, pressing to flatten sandwiches; cook 2 to 3 minutes or until sandwiches are toasted.

Nutrition Facts : Calories 360, Carbohydrate 32 g, Cholesterol 80 mg, Fat 1, Fiber 5 g, Protein 37 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich, Sodium 720 mg, Sugar 5 g, TransFat 0 g

SHEET-PAN HONEY MUSTARD CHICKEN



Sheet-Pan Honey Mustard Chicken image

This sheet-pan chicken is an easy gluten-free, low-carb meal ideal for busy weekdays. The chicken is tender, juicy and so delicious! It's now on the list of our favorite meals. You can substitute any low-carb vegetable for green beans. -Denise Browning, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

6 bone-in chicken thighs (about 2-1/4 pounds)
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 medium lemons
1/3 cup olive oil
1/3 cup honey
3 tablespoons Dijon mustard
4 garlic cloves, minced
1 teaspoon paprika
1/2 cup water
1/2 pound fresh green beans, trimmed
6 miniature sweet peppers, sliced into rings
1/4 cup pomegranate seeds, optional

Steps:

  • Preheat oven to 425°. Place chicken in a greased 15x10x1-in. baking pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Thinly slice 1 lemon; place over chicken. Cut remaining lemon crosswise in half; squeeze juice into a small bowl. Whisk in oil, honey, mustard, garlic and paprika. Pour half the sauce over chicken; reserve remaining sauce for beans. Pour water into pan. Bake 25 minutes., Meanwhile, combine beans, sweet peppers, remaining sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange vegetables around chicken in pan. Bake until a thermometer inserted in chicken reads 170°-175° and beans are tender, 15-20 minutes. If desired, sprinkle with pomegranate seeds.

Nutrition Facts : Calories 419 calories, Fat 26g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 548mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 24g protein.

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