MARINATED CHICKEN PANINI

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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

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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