#chickenpanini

This Chicken Apricot Panini recipe by Ree Drummond combines the sweetness of apricot preserves with savory chicken, Swiss cheese, bacon, and fresh arugula. It's a delicious and satisfying sandwich perfect for any meal!

Ingredients: 2 boneless, skinless chicken breasts. Salt and black pepper to taste. 2 tablespoons olive oil. 1/2 cup apricot preserves. 8 slices of sourdough bread. 8 slices of Swiss cheese. 8 slices of cooked bacon. 1/2 cup baby arugula leaves. Butter for grilling.

Instructions: Season the chicken breasts with salt and black pepper. In a skillet, heat the olive oil over medium-high heat. Cook the chicken breasts until they are cooked through, about 5-6 minutes per side. Remove from the skillet and let them rest for a few minutes before slicing them thinly. Spread apricot preserves on one side of each of the 8 slices of sourdough bread. On 4 of the bread slices apricot preserve side up, layer Swiss cheese, sliced chicken, cooked bacon, and baby arugula leaves. Top each sandwich with the remaining 4 slices of bread, apricot preserve side down. Spread butter on the outside of each sandwich. Heat a panini press or a skillet over medium-high heat. Grill the sandwiches until they are golden brown and the cheese is melted, about 4-5 minutes per side. Remove from heat, slice the sandwiches in half, and serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy a delicious Southwest-inspired panini with tender chicken, creamy avocado, and melted cheddar cheese. This panini is a flavorful and satisfying meal that's easy to make at home.

Ingredients: 2 boneless, skinless chicken breasts. 2 teaspoons Southwest seasoning blend. 1 avocado, sliced. 1/2 cup shredded cheddar cheese. 4 slices of bread sourdough or ciabatta work well. 2 tablespoons butter.

Instructions: Preheat your panini press or grill pan. Season the chicken breasts with the Southwest seasoning blend. Cook the chicken on the preheated grill until fully cooked, about 6-7 minutes per side. Make sure the internal temperature reaches 165F 74C. Remove the cooked chicken from the grill and let it rest for a few minutes before slicing it into thin strips. Assemble the panini: Lay out 4 slices of bread and layer each with avocado slices, cooked chicken strips, and shredded cheddar cheese. Top with the remaining slices of bread. Spread a thin layer of butter on the outside of each sandwich. Place the sandwiches in the panini press or grill pan and cook until the bread is toasted and the cheese has melted, about 4-5 minutes. Remove the panini from the press or pan, slice them in half, and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy a delicious Southwest-inspired panini with tender chicken, creamy avocado, and melted cheddar cheese. This panini is a flavorful and satisfying meal that's easy to make at home.

Ingredients: 2 boneless, skinless chicken breasts. 2 teaspoons Southwest seasoning blend. 1 avocado, sliced. 1/2 cup shredded cheddar cheese. 4 slices of bread sourdough or ciabatta work well. 2 tablespoons butter.

Instructions: Preheat your panini press or grill pan. Season the chicken breasts with the Southwest seasoning blend. Cook the chicken on the preheated grill until fully cooked, about 6-7 minutes per side. Make sure the internal temperature reaches 165F 74C. Remove the cooked chicken from the grill and let it rest for a few minutes before slicing it into thin strips. Assemble the panini: Lay out 4 slices of bread and layer each with avocado slices, cooked chicken strips, and shredded cheddar cheese. Top with the remaining slices of bread. Spread a thin layer of butter on the outside of each sandwich. Place the sandwiches in the panini press or grill pan and cook until the bread is toasted and the cheese has melted, about 4-5 minutes. Remove the panini from the press or pan, slice them in half, and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy a delicious Southwest-inspired panini with tender chicken, creamy avocado, and melted cheddar cheese. This panini is a flavorful and satisfying meal that's easy to make at home.

Ingredients: 2 boneless, skinless chicken breasts. 2 teaspoons Southwest seasoning blend. 1 avocado, sliced. 1/2 cup shredded cheddar cheese. 4 slices of bread sourdough or ciabatta work well. 2 tablespoons butter.

Instructions: Preheat your panini press or grill pan. Season the chicken breasts with the Southwest seasoning blend. Cook the chicken on the preheated grill until fully cooked, about 6-7 minutes per side. Make sure the internal temperature reaches 165F 74C. Remove the cooked chicken from the grill and let it rest for a few minutes before slicing it into thin strips. Assemble the panini: Lay out 4 slices of bread and layer each with avocado slices, cooked chicken strips, and shredded cheddar cheese. Top with the remaining slices of bread. Spread a thin layer of butter on the outside of each sandwich. Place the sandwiches in the panini press or grill pan and cook until the bread is toasted and the cheese has melted, about 4-5 minutes. Remove the panini from the press or pan, slice them in half, and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes