Montereyranchpanini Recipes

Steps:

• To Marinate: Place chicken in a nonporous glass dish or bowl. Pour marinade over chicken and toss to coat. Cover and refrigerate to marinate for 1 to 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove chicken from the marinade and place in a 9x13-inch baking dish. Reserve 1/3 cup marinade and discard the rest.
• Bake chicken in the preheated oven for 20 to 30 minutes, or until cooked through and juices run clear.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
• In same skillet, melt butter over medium high heat. Saute onion, bell pepper and mushrooms for about 3 to 5 minutes. Add reserved 1/3 cup of marinade and simmer until soft. Drain and set onion mixture aside.
• Top baked chicken with bacon strips. Add onion mixture and top each breast with a slice of cheese. Bake for another 10 to 15 minutes, or until cheese is melted and bubbly.

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, beat egg. Add sour cream, Parmesan cheese and garlic powder. Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the onions. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated though. Top with remaining onions; return to the oven for 5 minutes or until onions are golden brown.

Steps:

• Top two slices of bread with a slice of cheese each; layer each with 1/4 cup artichokes, 1/4 cup spinach, two tomato slices and remaining cheese. Top with remaining bread. Spread butter over outside of sandwiches. , Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.

Steps:

• Combine 6 tablespoons of the softened butter, and 2 tablespoons of the Hidden Valley Original Ranch Dressing Seasoning Mix in a small bowl. Set ranch butter aside.
• Sprinkle 4 teaspoons of the Hidden Valley Original Ranch Dressing Seasoning Mix over chicken to season. Over medium high heat, add remaining 2 tablespoons of butter, along with seasoned chicken breast to skillet. Cook on each side for about 4 minutes each side to brown. Add water and cover pan with lid to complete cooking. Remove chicken when juices run clear, and chicken is no longer pink. Let rest for about four minutes, then slice each breast horizontally to create 4 thin pieces, or cut chicken into thin vertical strips. Place chicken back into pan and toss in any extra pan drippings, keep warm until needed.
• To create the Spanish Cheese Spread, combine cream cheese, olives, artichokes, pimentos, lemon zest, Parmesan cheese and remaining Hidden Valley Original Ranch Dressing Seasoning Mix in a bowl. Stir well to combine.
• If using a Panini maker (the preferred way), adjust to manufactures recommended setting to preheat grill.
• Using the reserved ranch butter, spread butter on top of each slice of bread.
• To create Paninis, place one slice of bread, buttered side down on grill, followed by ¼ of the chicken. Pile ½ cup of baby spinach leaves on top of chicken. On the second slice of bread, spread ¼ of the Spanish Cheese Spread on the bottom or "unbuttered" side. Place bread on top of spinach, buttered side up. Close Panini maker and grill for about 8 minutes, or until golden brown. If you are able, grill 2 Panini's at a time. Keep Paninis in a warm in a 200 degree oven until all sandwiches are complete. Note: If you do not have a Panini maker, no worries, just toast sandwiches in a skillet over medium low heat, for about 4-5 minutes each side, or until bread is golden brown.

Steps:

• Lay out the bread and spread the inside of each slice with 1 tablespoon ranch dressing.
• Cover each of the four slices of bread with one of the sliced chicken breast halves, 4 tomato slices, 4 bacon slices, and 1 slice of cheese.
• Cover with remaining 4 slices of bread.
• Brush the top and bottom of each sandwich with olive oil.
• Place the panini in a large heavy frying pan; place a slightly smaller heavy pan on top of the panini to weigh them down; cook over medium heat for 4 minutes, turn the panini over, replace the second frying pan and cook for 4 more minutes or until the bread is toasted and the filling is warmed through.
• Remove from pan, slice and serve immediately.
• **Panini can also be cooked on an indoor-style grill, a stovetop grill, or a panini grill.
• **Suggestion-marinate the chicken breasts in Italian dressing for 2 hours in the refrigerator, then grill.