Barbecue Chicken Panini
Submitted by Cheryl McGinnis of Thunder Bay, Ont., this is a second-place winner of the 2005 Canada Day Chicken Challenge contest.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 619 |
| pro | 44 g |
| total fat | 32 g |
| sat. fat | 9 g |
| carb | 40 g |
| fibre | 3 g |
| chol | 117 mg |
| sodium | 804 mg |
| % RDI: | - |
| calcium | 27% |
| iron | 26% |
| vit A | 19% |
| vit C | 62% |
| folate | 40% |
Suggested Recipes
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1 tbsp (15 mL) vegetable oil
3 cups (250 mL) sliced mushrooms (8 oz/250 g)
3 tbsp (50 mL) light mayonnaise
1 tbsp (15 mL) pesto
4 panini buns, halved
1 cup (250 mL) shredded havarti cheese
1/2 cup (125 mL) sliced roasted red pepper
4 oil-packed sun-dried_tomatoes, sliced
Marinade:
2 tbsp (25 mL) vegetable oil
2 tbsp (25 mL) red_wine_vinegar
1 clove garlic, minced
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) granulated sugar
1/2 tsp (2 mL) grainy mustard
1/2 tsp (2 mL) soy sauce
Pinch pepper
4 boneless skinless chicken breasts
Preparation:
Marinade:
In large bowl, whisk together oil, vinegar, garlic, oregano, sugar, mustard, soy sauce and pepper. Add chicken breasts; turn to coat. Let stand for 10 minutes or cover and refrigerate for up to 12 hours.
Place chicken on greased grill over medium heat; spoon any remaining marinade over chicken. Close lid and grill, turning once, until no longer pink inside, about 10 minutes.
Meanwhile, in skillet, heat oil over medium-high heat; saut?ushrooms until browned, about 5 minutes; set aside.
In small bowl, combine mayonnaise with pesto; spread over cut sides of buns. Sandwich chicken, mushrooms, cheese, roasted pepper and sun-dried tomatoes in buns. Place on greased grill over medium heat. Grill, turning once and pressing on sandwich with spatula, until cheese is melted and buns are golden, about 5 minutes.
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