Chicken Parmesan Panini Recipes

ROTISSERIE CHICKEN PANINI

Rotisserie Chicken Panini image

This ooey-gooey, melty delight is packed with bacon, chicken, cheese and just enough lemon to tickle your taste buds. Other chicken panini recipes don't compare!-Terri McCarty, Oro Grande, California

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

3 tablespoons mayonnaise
4-1/2 teaspoons grated Parmesan cheese
1 teaspoon lemon juice
1/2 teaspoon prepared pesto
1/4 teaspoon grated lemon zest
Dash pepper
4 slices sourdough bread
1/4 pound sliced rotisserie chicken
4 slices ready-to-serve fully cooked bacon
2 slices smoked part-skim mozzarella cheese
2 slices red onion, separated into rings
4 slices tomato
2 tablespoons butter, melted

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.

Nutrition Facts : Calories 653 calories, Fat 42g fat (16g saturated fat), Cholesterol 80mg cholesterol, Sodium 996mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.

CHICKEN PARMESAN PANINI

Chicken Parmesan Panini image

Make and share this Chicken Parmesan Panini recipe from Food.com.

Provided by HeatherN

Categories Lunch/Snacks

Time 45m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 11

Ingredients

2 boneless skinless chicken breasts
kosher salt and pepper, to taste
1 cup vegetable oil, plus more for brushing
4 sandwich buns, split
3/4 cup all-purpose flour
2 eggs, beaten
1 cup dry breadcrumbs
3/4 cup finely grated parmigiano-reggiano cheese
1 1/3 cups shredded mozzarella cheese
1/4 cup thinly sliced fresh basil
1 cup tomato sauce

Steps:

Butterfly chicken breasts; cut in half. Pound 1/4 inch thick. Season with salt and pepper. In 3qt saute pan over medium heat, warm 1 cup oil to 350 degrees. Brush rolls on both sides with oil. Preheat panini press to medium.
Pout flour and eggs in separate breading trays. In another tray, combine crumbs and Parmigiano-Reggiano. Dredge chicken in flour; shake off excess. Dip into egg; let excess drip off. Place chicken in crumb mixture; press to adhere.
Fry chicken, 2 pieces at a time in saute pan, turning once, 3 minutes total. Drain on paper towels. Place 1 piece of chicken on bottom of each roll; top with 1/3 cup mozzarella, 1 Tbsp basil and 1/4 cup tomato sauce. Cover with top halves of rolls.
Cook sandwiches 2 at a time on panini press until cheese melts, 3-4 minutes.

Nutrition Facts : Calories 1089.9, Fat 73.8, SaturatedFat 16.4, Cholesterol 180.3, Sodium 1286.9, Carbohydrate 64.7, Fiber 3.8, Sugar 7.6, Protein 41.7

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