SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE
Steps:
- Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
- Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.
CHICKEN AND BACON PANINI WITH SPICY CHIPOTLE MAYO
Eat Drink Love's inspiration on Brio Tuscan Grill's panini. The tomatoes can be substituted with avocado slices.
Provided by gailanng
Categories Lunch/Snacks
Time 26m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- For the Spicy Chipotle Mayo: Add all ingredients into a food processor and puree until smooth. Add salt and pepper to taste, if needed.
- For the Panini: Turn the oven to broil. Place the tomato slices on a lined baking sheet. Drizzle with a little olive oil and sprinkle with salt. Place into the oven and roast the tomatoes until the top is slightly charred. Remove from the oven and set aside. (Note: This step may be skipped and replaced with slices of avocado.).
- Heat a panini grill or grill pan on medium heat. Spread a little bit of butter on one side of each piece of the bread.
- Evenly distribute the chicken, cheese, bacon and tomatoes (or avocado slices) on top of two slices, butter side down.
- On the other pieces of bread, spread some of the chipotle mayonnaise on the side that is not buttered. Place on top of the sandwich. Place the sandwiches on the grill. If you are using a grill pan, place a heavy pan on top of each sandwich.
- Cook for about 2-3 minutes until the bread is golden brown. Gently flip the sandwich over and cook for another 2-3 minutes until the other side is golden brown.
Nutrition Facts : Calories 820.2, Fat 50.1, SaturatedFat 14.3, Cholesterol 150.7, Sodium 1294.9, Carbohydrate 43, Fiber 1.7, Sugar 7.2, Protein 49
SOUTHWESTERN CHICKEN PANINI
The cilantro pesto really makes this sandwich different. This is from Cuisine at Home magazine, and it was a huge hit at our house. Luckily, this made enough of the pesto to make the sandwiches twice!
Provided by JeriBinNC
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- * Puree a can of chipotles in adobo and keep in a jar in the refrigerator.
- Process cilantro, garlic, jalapeno, lime juice and salt in food processor till minced. Slowly drizzle in oil while machine is running, forming a paste.
- Mix mayonnaise, chipotle puree, and sugar in a small bowl.
- Spread each slice of bread with butter on one side. Spread cilantro pesto on the other side of two slices and top with cheese and chicken. Spread the other two slices with the mayo mixture and place on top of the chicken, butter side up. Toast in Foreman grill or in a skillet with a weight on top. (Cook over medium heat. When first side is browned, flip over and cook the other side, weighting again.).
Nutrition Facts : Calories 565.3, Fat 36.5, SaturatedFat 9.9, Cholesterol 64.8, Sodium 735.1, Carbohydrate 37.5, Fiber 2, Sugar 5.9, Protein 22.5
SOUTHWESTERN CHICKEN PANINI WITH LIME CHIPOTLE MAYONNAISE
Make and share this Southwestern Chicken Panini With Lime Chipotle Mayonnaise recipe from Food.com.
Provided by Shelby Jo
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine curd, mayonnaise and chipotle chilies.
- Spread mayonnaise mixture on one side of each bread slice.
- Arrange chicken, red pepper, and cheese on six slices of bread. Top with remaining bread slices. Brush sandwiches lightly with oil.
- Grill until bread is golden brown and the cheese is melted.
- Serve immediately.
Nutrition Facts : Calories 771.1, Fat 29.6, SaturatedFat 10.4, Cholesterol 108.7, Sodium 1021.9, Carbohydrate 78.3, Fiber 3.5, Sugar 5.5, Protein 46.7
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