Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
  Sign Up | Contact Us | Email To A Friend | Blog  
Twitter RSS feed [?]













Grilled Chicken & Roasted Pepper Panini
To switch it up, you can substitute different cheeses for the mozzarella in this grilled chicken panini recipe. Photo courtesy J.M. Smucker Company.

MENU

 

Meats & Poultry
Category Main Page
Articles & Reviews

 

Main Nibbles
Main Page
Articles & Reviews Of Foods From A To Z

 

Product Reviews
Main Page
Food, Beverages, Books,
News & More

   

 

April 2009

Product Reviews / Main Nibbles / Meat & Poultry

Recipe: Grilled Chicken & Roasted Pepper Panini

 

This panini recipe was a finalist in the 2009 Crisco Grilling Hall Of Fame Contest. You can read more about the contest on Page 1 of this recipe series. This is Page 5 of a 15-page article. Click on the black links below to view the other recipes.

Recipe Index

 

 

Grilled Chicken & Roasted Pepper Panini

No one will say “no” to a sandwich of grilled chicken covered with melted mozzarella, accented with roasted red peppers and some Caesar dressing. Whole wheat bread is a healthier choice (learn more about whole grains). Serves 4.

Ingredients

  • 4 (4-ounce each) boneless, skinless chicken breasts
  • 2 tablespoons olive oil, divided
  • 1 teaspoon Italian seasoning, divided
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon fresh ground pepper
  • No-stick cooking spray
  • 8 slices whole wheat bread
  • 1/2 cup bottled Caesar dressing
  • One 7-ounce jar roasted red peppers, drained, patted dry and divided
    into 4 equal portions
  • One 8-ounce package of sliced mozzarella cheese

Preparation

  1. With a meat mallet, pound chicken breasts to an even ½-inch thickness. Sprinkle breasts with 1 tablespoon olive oil and half of the Italian seasoning. Sprinkle garlic salt and pepper to taste. Rub lightly to evenly distribute olive oil and seasonings. Turn chicken, and top with remaining olive oil and seasonings, rubbing lightly.
  2. Spray cold gas grill with no-stick cooking spray. Heat grill to medium-high. Cook chicken breasts for about 8-10 minutes, turning once, until no longer pink inside. Remove chicken, cover with foil and keep warm.
  3. Lower heat on grill to medium-low. Spray one side of whole wheat bread slices with no-stick cooking spray. Place half of the bread slices (4) on grill, sprayed side down. Using a pastry brush, lightly apply a coating of Caesar dressing to the tops of bread slices. Top each with a chicken breast, 1 portion of roasted red pepper and ¼ of the mozzarella slices.
  4. Brush unsprayed side of remaining bread slices with Caesar dressing. Place bread, dressing side down, on top of each sandwich. Turn and grill for another 2-3 minutes, or until cheese is melted.
  5. Remove paninis to plates; flatten with sight pressure using a spatula. Slice into halves and serve.

 

Go To Page 6: Grilled Greek Feast

Go To Recipe Index Above

 

Recipe copyright 2009 J.M. Smucker Company. All rights reserved. Other material © Copyright 2005- 2014 Lifestyle Direct, Inc.  All rights reserved. Images are the copyright of their respective owners.

 



 



About Us
Contact Us
Legal
Privacy Policy
Advertise
Media Center
Manufacturers & Retailers
Subscribe
Interact