Best Herbed Chicken And Cheese Panini Recipes

GARLIC AND HERB CHICKEN PANINI

Steps:

• Preheat the oven to 400 degrees F.
• Slice the baguette in half lengthwise. Remove some of the interior bread to make room for the filling. Spread the garlic and herb cheese on both the top and bottom halves of the baguette. Spread the Chicken, Spinach and Artichoke Base on the bottom half. Layer the sliced provolone on top. Cover with the top half of the baguette and cut in half crosswise. Place the halves side by side on a baking sheet and brush the tops with the olive oil. Place another baking sheet on top and put a heavy pot or cast-iron skillet on top to weigh it down.
• Bake until the bread is crispy and the filling is hot, 10 to 12 minutes. Slice into small pieces and secure each piece with a cocktail pick. Serve warm.
• Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.

ROTISSERIE CHICKEN PANINI

Steps:

• In a small bowl, combine the first six ingredients; spread half over two bread slices. Layer with chicken, bacon, mozzarella cheese, onion and tomato. Spread remaining mayonnaise mixture over remaining bread slices; place over top. Brush outsides of sandwiches with butter., Cook on a panini maker or indoor grill until bread is browned and cheese is melted, 3-4 minutes.

HERBED CHICKEN AND CHEESE PANINI

Steps:

• In small bowl, mix butter and herbs until blended; set aside.
• Season chicken with salt and pepper. In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Cook chicken in oil about 5 minutes, turning occasionally, until no longer pink in center. Remove chicken from skillet; set aside and keep warm. To same skillet, add onion; cook about 3 minutes, stirring occasionally, until tender. Remove onion from skillet, set aside. Reduce heat to medium.
• Spread generous half teaspoon herbed butter on outside of all of 4 bread halves. Place 2 halves in heated skillet, buttered side down. Top each with 1 slice cheese, 1 chicken breast, half of the onion and sliced tomato, and another slice cheese. Top with remaining pita bread halves.
• Cook about 2 minutes, pressing down with spatula, until bottom is golden brown. Turn; cook about 2 minutes longer, pressing again with spatula, until cheese is melted. To serve, cut each sandwich in half.