Best Marinated Chicken Panini Recipes

GREEK MARINATED CHICKEN PANINI WITH PESTO

Greek Marinated Chicken Panini With Pesto image

Excellent tasting panini. I recommend using a panini press but if you don't have one then you can use two cast iron skillets. This is a recipe i came up with on a whim and it tasted great.

Provided by ncage

Categories Lunch/Snacks

Time 6m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 slices whole grain bread
2 boneless chicken breasts
1 (8 ounce) bottle marinated artichoke hearts
4 slices swiss cheese
8 teaspoons of bail pesto sauce
1/2 cup extra virgin olive oil
1 tablespoon dried oregano
1 teaspoon sugar
1 teaspoon lemon pepper seasoning
1 teaspoon fresh ground pepper
1/2 teaspoon kosher salt
3 garlic cloves, minced
1 lemon, juice and zest of

Steps:

Add marinade ingredients to large ziplock bag (oil,oregano, sugar, lemon pepper seasoning, salt, pepper, garlic, and both the zest and juice from 1 lemon).
With a fork punch several holes in chicken breast so marinade can penetrate. Add chicken to bag and marinade for 4 hours.
Remove chicken from marinade and grill on charcoal/gas grill with a hunk of smoking wood until juices run clear. Remove and let chicken cool slightly to handle.
Put your palm flat on each chicken breast and slice each chicken breast in 1/2 so that each piece is 1/2 as thick as original chicken breast. Spread about 2 teaspoons of pesto over 4 slices of the bread. Add cheese and then 1/2 of each breast of chicken that you cut above. Add 3 artichoke per sandwich, broken up. Put other 4 slices of bread on top.
Grill in panini press until bread is nicely toasted and cheese is melted (about 4 minutes).

Nutrition Facts : Calories 650.1, Fat 44, SaturatedFat 11.2, Cholesterol 72.2, Sodium 668.2, Carbohydrate 37.3, Fiber 7.5, Sugar 5.4, Protein 30.4

MARINATED CHICKEN PANINI

Marinated Chicken Panini image

Based on a recipe I found in "Classic Home Cooking". I usually skip the honey. Use whatever herbs you like. I usually use parsley, cilantro, and thyme.

Provided by najwa

Categories Lunch/Snacks

Time 38m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 1/2 lbs chicken, roasted
1 large red pepper
1 large yellow pepper
1 cup pitted black olives
1 cup arugula leaf
6 hoagie rolls
1 tablespoon olive oil
4 tablespoons olive oil
2 tablespoons honey
1/2 lemon, juice of
1 tablespoon chopped herbs
salt and pepper

Steps:

Strip chicken meat from bones and cut into bite-sized strips.
Combine marinade ingredients and toss with chicken, cover and let the flavors develop.
Preheat grill and roast peppers until mostly blackened.
Place in a paper bag until cool, remove skins and discard.
Cut peppers into strips.
Make the panini: Brush the (outside) top and bottom of the rolls with olive oil.
Cover the bottom of the rolls with the peppers, then the chicken, then the olives and top with the arugula leaves.
Brush the inside of the top half with the leftover marinade, if you have any.
Cover the rolls with their tops and grill in a panini press until done.
NOTE: Mozzarella cheese and onion slices are also nice additions to this sandwich.

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