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    You are in: Home / Recipes / Grilled Tuscan Chicken Panini Recipe
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    Grilled Tuscan Chicken Panini

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    2 hrs

    10 mins

    gailanng's Note:

    Marinade time is required. From Louisiana Cookin' by Joan Chastain.

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    Units: US | Metric


    1. 1
      In a small bowl, combine mayonnaise, basil, 1 tablespoon lemon juice, and 1 teaspoon garlic. Cover and refrigerate at least 2 hours.
    2. 2
      In a large resealable plastic bag, combine olive oil, remaining 3 tablespoons lemon juice, remaining 3 teaspoons garlic, Italian seasoning, salt, and pepper. Add chicken; seal bag and toss gently to combine. Refrigerate for 1 hour.
    3. 3
      Heat a medium skillet over medium-high heat. Remove chicken from bag, discarding marinade. Cook chicken until browned on both sides and cooked through, about 5 minutes per side.
    4. 4
      Preheat panini press to medium-high heat. Spread mayonnaise mixture on cut sides of bread. On bottom half of bread, layer chicken, tomato, avocado, cheese, and top half of bread. Cut sandwich into fourths or sixths. Cook on panini press according to manufacturer’s instructions. Serve immediately.

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    Nutritional Facts for Grilled Tuscan Chicken Panini

    Serving Size: 1 (244 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 751.2
    Calories from Fat 515
    Total Fat 57.3 g
    Saturated Fat 12.1 g
    Cholesterol 100.4 mg
    Sodium 1331.1 mg
    Total Carbohydrate 26.6 g
    Dietary Fiber 7.3 g
    Sugars 5.8 g
    Protein 36.6 g

    The following items or measurements are not included:

    italian seasoning


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