Southwestern Chicken Panini



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Servings: 4
Prep Time: 30 mins
Related Categories: Chicken
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Ingredients
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    1/2  cup 
    chopped onion
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    3   tablespoons 
    olive oil
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    1/2  cup 
    red enchilada sauce
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    1/4  cup 
    pine nuts
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    2   tablespoons 
    golden raisins
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    1 1/2  teaspoons 
    finely chopped chipotle chile in adobo sauce plus 1 tsp. adobo sauce
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    1 1/2  teaspoons 
    packed brown sugar
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    1 1/2  teaspoons 
    white wine vinegar
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    1/4  teaspoon 
    ground cinnamon
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    2   cups 
    shredded cooked chicken
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    8   1/2-inch slices 
    Italian country-style bread
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    1   cup 
    shredded colby and/or Monterey jack cheese
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    1   recipe 
    Mango Slaw

Directions
1.
In a large skillet, cook onion in 1 Tbsp. hot oil for 3 to 4 minutes, until softened. Stir in enchilada sauce, pine nuts, raisins, chipotle chile and sauce, brown sugar, vinegar, and cinnamon. Stir in chicken; heat through.
2.
Preheat panini press or cast iron skillet. Brush one side of 4 bread slices with some remaining oil. Turn over; place about 1/2 cup filling on each. Top with 1/4 cup cheese and bread slices; brush with oil.
3.
Place sandwich(es) in panini press and cook for 3 to 5 minutes or until bread is golden and cheese is melted. If using a skillet, toast both sides until golden. Serve with Mango Slaw.
MANGO SLAW:

1.
In large bowl whisk together 2 Tbsp. olive oil and 1 Tbsp. lime juice. Add 2 cups finely shredded cabbage, 1/2 cup chopped mango, 2 Tbsp. chopped cilantro, and salt and black pepper to taste. Toss to combine.
Nutrition information
Per Serving: cal. (kcal) 663, Fat, total (g) 37, chol. (mg) 86, sat. fat (g) 10, carb. (g) 47, Monosaturated fat (g) 18, Polyunsaturated fat (g) 6, fiber (g) 4, sugar (g) 11, pro. (g) 36, vit. A (IU) 1361, vit. C (mg) 25, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 13, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 153, Cobalamin (Vit. B12) (g) 0, sodium (mg) 941, Potassium (mg) 513, calcium (mg) 293, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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