Honey Mustard Chicken Panini Recipes

Steps:

• In a large freezer bag, combine chicken breasts, Italian dressing and dijon or brown mustard. Let marinate in fridge for 30 minutes to a hour.
• Grill chicken over low heat about 4-5 minutes on each side, or until there are grill marks and chicken is white in the center.
• While chicken is grilling, slice the Italian bread into two long pieces. Spread honey mustard liberally over each side.
• Once chicken is cooked, begin assembling the sandwiches. Layer sliced mozzarella, then chicken breasts, then tomatoes and lettuce.
• Place top of the bread on the sandwich and brush olive oil over the outside, both top and bottom.
• Put sandwich on the grill and cover with aluminum foil. Place a large baking pan pan or skillet over the foil and press down to create the flat panini.
• Once grill marks begin to appear, about 5-6 minutes, gently flip the sandwich over. Place the foil and pan/skillet over the top and grill for another 5-6 minutes.
• Once the bread starts to become crispy and the cheese is melted, remove sandwich from grill and let cool for about 5 minutes.
• Cut sandwich into thick slices (about 6-8 per loaf). Serve with your favorite salad.

Steps:

• Preheat a Panini grill.
• Trim the top and bottom off the ciabatta rolls so that they are about 1 inch thick.
• Slice open lengthwise.
• Spread the honey-mustard over the inside of each sandwich.
• Slice the chicken into four pieces lengthwise.
• On roll bottoms, layer with cheese, follow with onion and arugula, finishing with cheese; cover with roll tops.
• Brush both sides of the Panini with oil and grill in the preheated Panini press for 3 minutes , or according to the manufacturer's instructions.
• The bread should be golden brown and the filling warmed through.
• Serve with extra honey-mustard dressing on the side for dipping.

Steps:

• For the marinade: Combine the honey, Dijon mustard, whole-grain mustard and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Transfer the chicken from the bag to a 9-by-13-inch baking dish and cover with foil. Roast in a 425-degree F oven for 10 minutes. Uncover and continue cooking until cooked through and an instant-read thermometer registers 165 degrees F, 10 to 15 minutes more.

Steps:

• In a small bowl, combine the first six ingredients.
• In another bowl, combine the chicken, cheese, apple and pecans; add dressing and toss to coat.
• Spread half of the chicken salad on two slices of bread.
• Top each with another slice of bread, remaining chicken salad and remaining bread. Spread butter on both sides of sandwiches. Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.

Steps:

• Preheat oven to 425°. Place chicken in a greased 15x10x1-in. baking pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Thinly slice 1 lemon; place over chicken. Cut remaining lemon crosswise in half; squeeze juice into a small bowl. Whisk in oil, honey, mustard, garlic and paprika. Pour half the sauce over chicken; reserve remaining sauce for beans. Pour water into pan. Bake 25 minutes., Meanwhile, combine beans, sweet peppers, remaining sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange vegetables around chicken in pan. Bake until a thermometer inserted in chicken reads 170°-175° and beans are tender, 15-20 minutes. If desired, sprinkle with pomegranate seeds.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
• Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Lightly coat a large baking dish with oil.
• Prepare chicken tenders: Mix panko, Parmesan cheese, salt, pepper, and paprika together in a medium bowl. Mix mustard, honey, and olive oil together in a small bowl.
• Slice chicken in half horizontally to form thin fillets. Cut each fillet into strips. Dip chicken strips in the mustard mixture, then coat in the panko, and place in the prepared baking dish.
• Bake in the preheated oven until tenders are golden brown, 15 to 20 minutes, turning over halfway through.
• Prepare sauce: Mix garlic, mustard, honey, oil, lemon juice, salt, and pepper in a small bowl. Serve sauce with chicken tenders.

Steps:

• Place a rack in top third of oven; preheat to 375°F. Whisk Dijon mustard, 2 Tbsp. honey, and 1 Tbsp. oil in a medium bowl to combine. Season chicken on all sides with 1 tsp. salt and 1/2 tsp. pepper. Transfer to bowl with honey mustard and toss to coat.
• Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and remaining 1/2 tsp. pepper on a rimmed baking sheet. Arrange chicken legs (skin side up) in the center of pan; discard excess marinade. Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes. Roast until chicken and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 30-40 minutes.
• Whisk garlic, lemon juice, whole grain mustard, and remaining 1/3 cup oil, 2 tsp. honey, and 1/2 tsp. salt in a small bowl. Divide chicken and potatoes among plates, then arrange frisée and parsley alongside potatoes. Drizzle dressing over chicken, potatoes, and frisée.
• Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.

Steps:

• In a small bowl, combine the first six ingredients. In another bowl, combine the chicken, cheese, apple and pecans; add dressing and toss to coat. , Spread half of the chicken salad on two slices of bread. Top each with another slice of bread, remaining chicken salad and remaining bread. Spread butter on both sides of sandwiches. , Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.