Monday, May 2, 2011

Chicken and Roasted Red Pepper Panini

As part of the Foodbuzz Tastemaker program I received a coupon from Tyson for a free package of their Grilled & Ready Chicken Breasts. I have to admit that I was pretty skeptical about making this chicken. I am not typically the kind of person that goes for precooked frozen chicken. The entire time that I was making dinner I was worried that I might not like the chicken. When I took it out of the bag and saw the little grill marks on the chicken I thought for sure it was going to be awful. I pressed on and continued making dinner and hoped for the best. I have to tell you that I was actually shocked at how much I liked it. This did NOT taste like frozen chicken and it certainly did not taste like precooked all!

Chicken and Roasted Red Pepper Panini
  • Tyson Grilled & Ready Chicken Breast
  • Roasted Red Peppers
  • Parmesan Cheese
  • Bread
  • Herb Butter (recipe to follow)
Preheat oven to 375 degrees

Lightly coat a baking sheet with cooking spray and place desired number of chicken breasts on it. Bake in the oven for 18-20 minutes.

While the chicken is cooking you can make the herb butter.

  • 1 stick unsalted butter
  • 2 teaspoons fresh chives, minced
  • 2 teaspoons fresh parsley, minced
  • 2 teaspoons fresh dill, minced
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Stick the butter in the microwave for about 15 seconds just to loosen it up a little (do not melt the butter!). Place the butter and all the herbs in a stand mixer with the paddle attachment (or use a hand mixer) and beat until all of the herbs are thoroughly incorporated. This butter makes a HUGE difference in this recipe, so make sure to use it! Use herb butter once you'll be hooked for life!

When the chicken is ready add a roasted red pepper and some parmesan cheese to the top of the chicken. Turn the oven up to broil and return the pan to the oven for about 2 minutes or until the cheese is melted (keep a close eye on it so you don't burn it).

Use your favorite Italian bread and spread each slice with the herb butter. If you have a panini pan use it! If you don't have a panini pan, any skillet will work. I like the panini pan because the press squishes everything together really nicely. Place the bread in the pan, butter side down, and top with the chicken. Cover with another slice of bread. Cook until it is golden on each side.

This was so good that I went back to the package after I was done eating to read the label again. I was happy to see that it is even preservative free! My 8 year old gobbled her sandwich up (minus the roasted red pepper) and said I was the best cook in the world ;)



Monica said...

I love panini sandwiches, and we even have a panini press, but I haven't made them in FOREVER!! We need to have them again SOON! Thanks for the reminder- yours sound really good! :)

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