Southwestern Chicken Panini

Southwestern Chicken Panini
30 mins
by 5.0 1  person
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  • 1/2 cup chopped onion
  • 3 tablespoons olive oil
  • 1/2 cup red enchilada sauce
  • 1/4 cup pine nuts
  • 2 tablespoons golden raisins
  • 1 1/2 teaspoons finely chopped chipotle chile in adobo sauce plus 1 tsp. adobo sauce
  • 1 1/2 teaspoons packed brown sugar
  • 1 1/2 teaspoons white wine vinegar
  • 1/4 teaspoon ground cinnamon
  • 2 cups shredded cooked chicken
  • 8 1/2-inch slices Italian country-style bread
  • 1 cup shredded colby and/or Monterey jack cheese
  • 1 recipe Mango Slaw
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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.
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.
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.
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, Monounsaturated 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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