Grilled Chicken Panini With Basil Garlic Mayo Recipes

PAN GRILLED CHICKEN PANINI

Steps:

• PREPARE THE CHICKEN
• Slice each chicken breast into 2 pieces widthwise across the grain.
• Rinse each chicken breast piece with cold water and place them between two pieces of plastic wrap. (Do not pat dry)
• Use a meat pounder to pound each piece of chicken to about a 1/4 each thick.
• Transfer the chicken breasts on a baking sheet placing them in a single layer.
• Season each slice of chicken with salt, pepper and chili flakes on both sides.
• Mix together the minced garlic and chopped sage then rub this over both sides of the chicken breasts.
• Drizzle the lemon juice and the oil on both sides of the chicken breasts while rubbing the meat to coat all over.
• Cover and refrigerate the chicken for 20 minutes.
• Meanwhile, in a small frying pan heat about 1/4 cup of vegetable oil till hot and fry the sage leaves for about 5 seconds on each side. Take care not to brown them otherwise they will be bitter.
• Transfer the fried sage leaves to a tray lined with paper towels till ready to use.
• Reserve the oil to brush over the sliced buns and toast in the oven @ 350 degrees F for about 5 minutes.
• While the breads are toasting, remove the chicken from the fridge.
• Grease a ridged grill pan with oil and heat until hot.
• Arrange the chicken breasts on the hot grill pan, taking care not to crowd the pan and grill for 1 to 2 minutes on each side. (this will depend on the size and thickness of the chicken slices)
• Transfer the cooked chicken to a serving platter and repeat with the remaining slices.
• Drizzle the grilled chicken with a little bit of extra virgin olive oil and start assembling the Panini.
• Spread the panini halves with the artichoke pesto and top with a layer of lettuce, prosciutto and grilled chicken.
• Place the top panini bun on and enjoy!

GRILLED BASIL-MARINATED CHICKEN

Steps:

• Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.
• When ready to cook, build a charcoal fire or preheat gas grill.
• Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.

PESTO CHICKEN PANINI

Steps:

• In a plastic bag, combine chicken tenders and 1/4 cup of pesto, set aside and let sit for 15 minutes.
• In a small bowl, stir together 1/4 cup pesto and mayonnaise. Spread mixture on both sides of ciabatta; set aside.
• Preheat an oiled grill pan over medium-high heat. Grill chicken tenders 5 minutes per side. Remove and let rest for 5 minutes. Turn the heat down to medium and re-oil the grill pan.
• Place cheese on both halves of bread. Add arugula, then tomato, then basil leaves, then pesto chicken to bottom piece. Top with top half of bread. Place onto the grill pan and place a heavy pan on top of the sandwich. Grill for 3 minutes per side or until cheese starts to melt.
• Cut into 4 portions and serve.

HEALTHY GREEK CHICKEN PANINI

Steps:

• Heat a panini maker.
• Lay tortilla on a work surface and spread with hummus. Top with sliced chicken, red peppers, feta cheese, and then spinach. Fold tortilla in half and spray with cooking spray.
• Grill in the preheated panini maker until outside is golden brown, 6 to 8 minutes.

BASIL LEMON CHICKEN PANINI

Steps:

• *For the chicken*.
• Zest the lemon and squeeze the juice, combine zest and juice with oil and garlic in a small bowl.
• Put chicken breasts between wax paper and pound to an even thickness.
• Place in glad bag or bowl with marinade and leave for 30 minutes to 20 hours.
• Grill chicken on bbq or broil it or even cook it in a hot skillet, 6-8 minutes approximately.
• Cut ciabatta into 4 sandwich size pieces or use whatever bread you prefer. put 1 tbs of pesto on both sides of bread. (or fresh basil).
• Add chicken, fontina cheese, tomatoes and spinach to each.
• Grill in panini press or in a cast iron pan with another heated cast iron pan on top of it to press it down until cheese is melted.

GRILLED BASIL CHICKEN

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°. If desired, serve over grilled romaine. Freeze option: Freeze chicken with marinade in a resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain chicken, discarding marinade. Grill as directed.