TANDOORI CHICKEN PANINI

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Tandoori Chicken Panini image

The tandoori-style spices in this chicken give it a bold flavor that's so hard to resist. It tastes incredible tucked between pieces of naan, then grilled for an Indian-inspired panini. -Yasmin Arif, Manassas, Virginia

Provided by @MakeItYours

Number Of Ingredients 11

1-1/2 pounds boneless skinless chicken breasts
1/4 cup reduced-sodium chicken broth
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon paprika
1/4 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
6 green onions, chopped
6 tablespoons chutney
6 naan flatbreads

Steps:

  • Place first eight ingredients in a 3-qt. slow cooker. Cook, covered, on low until chicken is tender, 3-4 hours., Shred chicken with two forks. Stir in green onions., Spread chutney over one side of each naan. Top chutney side of three naan with chicken mixture; top with remaining naan, chutney side down., Cook sandwiches on a panini maker or indoor grill until golden brown, 6-8 minutes. To serve, cut each sandwich in half.

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