GARLIC CHICKEN AND GRAPES
Grapes and sesame seeds are baked with the chicken in this unusual recipe. Served with a mustard sauce.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Combine mustard, soy sauce, honey and vinegar. Set sauce aside.
- In a 9 x 13 inch pan, combine garlic and oil. Place chicken in pan skin side down.
- If using thighs, bake covered at 400 degrees F (205 degrees C) for 25 minutes. If using breasts, bake covered at 400 degrees F (205 degrees C) for 10 minutes. Uncover, and turn chicken pieces over. Sprinkle with sesame seeds. Bake until no longer pink in center, about 15 to 20 minutes. Sprinkle grapes over chicken, and bake 5 minutes longer. Remove from oven, and arrange chicken and grapes on platter. Pass sauce when serving.
Nutrition Facts : Calories 373 calories, Carbohydrate 18.1 g, Cholesterol 129.4 mg, Fat 11.1 g, Fiber 0.8 g, Protein 48.4 g, SaturatedFat 2.3 g, Sodium 753.3 mg, Sugar 14.8 g
GARLIC AND HERB CHICKEN PANINI
Provided by Tregaye Fraser
Categories main-dish
Time 25m
Yield about 15 pieces
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Slice the baguette in half lengthwise. Remove some of the interior bread to make room for the filling. Spread the garlic and herb cheese on both the top and bottom halves of the baguette. Spread the Chicken, Spinach and Artichoke Base on the bottom half. Layer the sliced provolone on top. Cover with the top half of the baguette and cut in half crosswise. Place the halves side by side on a baking sheet and brush the tops with the olive oil. Place another baking sheet on top and put a heavy pot or cast-iron skillet on top to weigh it down.
- Bake until the bread is crispy and the filling is hot, 10 to 12 minutes. Slice into small pieces and secure each piece with a cocktail pick. Serve warm.
- Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.
CHICKEN AND PEPERONATA PANINI
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium heat. Add the red onions, orange peppers, red peppers, oregano and 1/2 teaspoon salt and cook, stirring often, until the vegetables are soft and have a touch of color, about 9 minutes. Add the capers and balsamic; reduce the heat to low and cook an additional 5 minutes, until the peppers are coated in the vinegar. Stir in the basil and set aside to cool.
- Preheat a panini press. Halve the ciabatta rolls horizontally and scoop out some of the insides from the top halves. Divide the pepper mixture evenly among all the halves and top each half with a slice of provolone. Divide the sliced chicken among the ciabatta bottoms and then cover with the ciabatta tops, pressing down slightly. Brush the outside of each sandwich with olive oil.
- Place the sandwiches in the panini press, close the top, and cook until warmed through and the cheese is melted, about 3 minutes.
DIJON CHICKEN WITH GRAPES
This deliciously different entree features sweet grapes in a creamy Dijon sauce served atop golden chicken breast halves. The quick-to-fix main course comes from Margaret Wilson of Hemet, California.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , Add creamer to the skillet; cook over medium-low heat, stirring to loosen browned bits from pan. Whisk in mustard until blended. Add grapes; cook and stir until heated through. Serve with chicken.
Nutrition Facts : Calories 224 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 245mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
WON'T YOU BE MY GYRO CHICKEN PANINI
Make and share this Won't You Be My Gyro Chicken Panini recipe from Food.com.
Provided by Vicki in CT
Categories Lunch/Snacks
Time 8m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Brush one side of of each slice of bread with olive oil. On opposite side of one piece layer chicken, tomatoes, feta, and olives if using. Top with other piece of bread leaving the oiled side on the outside.
- Place on panini press (or George Foreman or skillet) and cook until crispy on the outside and warm on the inside. Cut into six to eight wedges.
- Serve with tzatziki sauce.
Nutrition Facts : Calories 129.9, Fat 5.9, SaturatedFat 3.2, Cholesterol 50.9, Sodium 249.2, Carbohydrate 2, Fiber 0.4, Sugar 1.6, Protein 16.6
GARDEN CHICKEN PANINI
Giardiniera, a pickled vegetable mixture, is available in mild and hot varieties and can be found in the Italian or pickle section of your grocery store. You can also cook the sandwiches on an indoor panini grill.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Heat chicken tenders in the microwave according to package directions. Butter one side of each slice of bread. Place four slices, buttered side down, on a griddle or panini grill. Spread each slice with 1 tablespoon tomato sauce; top with two to three chicken tenders, 1 tablespoon giardiniera and two slices of cheese. Top with remaining bread, butter side up. Cook over medium heat until golden brown, turning once if using a griddle.
Nutrition Facts : Calories 653 calories, Fat 33g fat (17g saturated fat), Cholesterol 145mg cholesterol, Sodium 1567mg sodium, Carbohydrate 49g carbohydrate (16g sugars, Fiber 3g fiber), Protein 41g protein.
CHICKEN BREASTS WITH GRAPES
This is another version of Chicken Veronique. It goes especially well with curried rice as the dish is usually rather bland by itself.
Provided by threeovens
Categories Chicken
Time 25m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim chicken cutlets of all fat. Pound chicken on a flat surface slightly with a mallet. Cut into strips about 1/2 inch wide. There should be about 3 1/2 cups.
- Remove any stems from the grapes, rinse and drain well. Set aside.
- Heat butter in a large, heavy skillet then add chicken. Sprinkle chicken with salt and pepper. Cook over high heat, stirring, so chicken cooks evenly about 3 to 5 minutes. Remove chicken from skillet with a slotted spoon.
- Add shallots; cook briefly. Add wine and any juices that collect around chicken. When the wine has reduced by half, add cream.
- Add grapes and continue cooking 4 to 5 minutes. The mixture should now have a sauce-like consistency. Add salt and pepper to taste.
- Return chicken to skillet and heat through.
- If serving with curried rice, mound rice in center of serving platter with chicken, grapes and sauce arranged around rice.
SHEET-PAN CHICKEN WITH SHALLOTS AND GRAPES
This one-pan meal is simple enough for a weeknight, but impressive enough to serve at a dinner party. Chicken thighs are quickly marinated in garlic, olive oil and za'atar, if you'd like, while the oven comes to temperature. Then, they're roasted alongside thick wedges of shallots and sweet grapes, whose flavors are gently coaxed together and deepened by the chicken fat as they cook. Serve straight from the sheet pan, or plate on a pretty platter. Serve with a salad of chicories dressed with lemon, olive oil, anchovies and salty pecorino cheese.
Provided by Colu Henry
Categories dinner, weekday, weeknight, poultry, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. In a large bowl, toss together the chicken with 1 tablespoon olive oil, garlic and za'atar, if using. Season well with salt and pepper. Place the shallots and the grapes on the sheet pan and gently toss with the remaining olive oil and season well with salt.
- Nestle the chicken skin-side up in between the shallots and grapes and lay the thyme sprigs on top of the mixture. Roast for 25 to 30 minutes until the chicken is cooked through and the shallots and grapes at the edges of the pan begin to soften and caramelize.
- Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the thyme sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Scatter with chopped thyme and season with flaky salt.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 27 grams, Carbohydrate 22 grams, Fat 41 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 10 grams, Sodium 783 milligrams, Sugar 12 grams, TransFat 0 grams
HEALTHY GREEK CHICKEN PANINI
A quick and delicious lunch idea that is extremely versatile.
Provided by Lacey Keath
Categories Main Dish Recipes Sandwich Recipes Panini Recipes
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Heat a panini maker.
- Lay tortilla on a work surface and spread with hummus. Top with sliced chicken, red peppers, feta cheese, and then spinach. Fold tortilla in half and spray with cooking spray.
- Grill in the preheated panini maker until outside is golden brown, 6 to 8 minutes.
Nutrition Facts : Calories 548.8 calories, Carbohydrate 49.7 g, Cholesterol 107.5 mg, Fat 15.3 g, Fiber 4.9 g, Protein 52 g, SaturatedFat 5.2 g, Sodium 1672.2 mg, Sugar 6.5 g
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