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    You are in: Home / Recipes / Chicken and Roasted Pepper Panini Recipe
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    Chicken and Roasted Pepper Panini

    Chicken and Roasted Pepper Panini. Photo by justcallmetoni

    1/1 Photo of Chicken and Roasted Pepper Panini

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    mary winecoff's Note:

    This panini uses sub rolls, jarred roasted red peppers, olives and provolone cheese. You can also use leftover chicken for this sandwich. If you have a Panini Maker this will go even faster. From Cook's Country, July 2008.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 8 boneless skinless chicken cutlets, thinly sliced
    • salt and pepper
    • 4 tablespoons olive oil
    • 1/2 cup roasted red pepper, drained and chopped
    • 1/2 cup kalamata olive, pitted
    • 1/2 cup fresh basil, chopped
    • 1 garlic clove, minced
    • 4 (6 inch) submarine rolls, halved lengthwise
    • 8 ounces provolone cheese, thinly sliced

    Directions:

    1. 1
      Pat chicken dry with paper towels and season with salt and pepper. Heat 1 Tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook half of cutlets until lightly browned and cooked through, 1 to 2 minutes per side. Transfer to plate and repeat with additional 1 Tablespoon oil and remaining cutlets.
    2. 2
      Pulse red peppers, olives, basil, garlic and 1 Tablespoon oil in food processor until coarsely chopped. Spread pepper mixture evenly over both sides of rolls. Layer half of cheese and 2 chicken cutlets over each roll bottom. Top with remaining cheese and roll tops.
    3. 3
      Wipe out skillet. Heat remaining oil over medium-low heat until just shimmering. Arrange panini in skillet and top with large Dutch oven. Cook until bottoms of sandwiches are crisp and cheese is beginning to melt, about 3 minutes. Remove Dutch oven, flip sandwiches, replace Dutch oven and continue to cook until crisp on second side and heated through, about 2 minutes. Serve.

    Ratings & Reviews:

    • on May 13, 2009

      55

      I made this using Moist Crispy Breaded Chicken Cutlets and also use my homemade Italian rolls, this sandwich was so delicious, thanks Mary I will make again soon!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 23, 2008

      55

      Wowsers! This was great. We love panini's and this one was no exception. It was a little "adventerous" for my husband...with the basil and all...lol, but he loved it too. I did leave off the olives because I'm not a big fan of them. Superb sandwich. Thanks so much for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 07, 2008

      55

      Wow this was great!!!! I roasted the bell peppers and some chicken breasts the night before. The next day, I heated the sliced chicken in pan with some olive oil. I used sliced fresh french bread, and put it on my panini press. Worked great!!!! Love the flavor of the sauce!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Chicken and Roasted Pepper Panini

    Serving Size: 1 (110 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 343.4
     
    Calories from Fat 274
    79%
    Total Fat 30.4 g
    46%
    Saturated Fat 11.8 g
    59%
    Cholesterol 39.1 mg
    13%
    Sodium 883.3 mg
    36%
    Total Carbohydrate 3.4 g
    1%
    Dietary Fiber 0.9 g
    3%
    Sugars 0.3 g
    1%
    Protein 14.9 g
    29%

    The following items or measurements are not included:

    boneless skinless chicken cutlets

    submarine rolls

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