Best 3 Chicken And Peperonata Panini Recipes

**Indulge in a Flavorful Culinary Journey with Chicken and Peperonata Panini: A Symphony of Flavors Awaits**

Embark on a tantalizing culinary adventure with the delectable Chicken and Peperonata Panini, a harmonious blend of flavors that will tantalize your taste buds. Picture perfectly grilled chicken nestled between layers of soft, toasted bread, complemented by a vibrant medley of roasted peppers, onions, and tangy balsamic vinegar. This delectable sandwich is a symphony of flavors, textures, and aromas that will leave you craving more.

Accompanying this main attraction are three additional recipes that further explore the versatile nature of peperonata. Dive into the vibrant Peperonata Pasta, where tender pasta is enveloped in a rich, flavorful sauce made from roasted peppers, onions, and tomatoes. Experience the delightful Peperonata Bruschetta, a classic Italian appetizer that combines crispy toasted bread with a vibrant topping of peperonata, creating a burst of flavors in every bite. Last but not least, savor the vibrant Peperonata Salad, where roasted peppers, onions, and a tangy dressing come together to create a refreshing and colorful dish that is perfect for any occasion.

Here are our top 3 tried and tested recipes!

BEST CHICKEN PANINI

Best Chicken Panini image

I have a local eatery who makes an amazing flatbread sandwich. This panini is based on their chicken pesto sandwich. I recommend pane turano, or you may use a sturdy sourdough.

Provided by thedailygourmet

Categories Main Dish Recipes Sandwich Recipes Panini Recipes

Time 35m

Yield 5

Number Of Ingredients 8

Ingredients

10 slices sourdough bread
10 teaspoons butter
1 (22 ounce) package grilled chicken strips
1 (2.5 ounce) package precooked bacon
1 (8 ounce) ball fresh mozzarella cheese, thinly sliced
1 medium avocado, peeled and thinly sliced
1 medium Roma tomato, sliced
5 teaspoons fresh basil pesto

Steps:

Heat a panini grill on the highest setting. Brush 2 pieces of bread with butter. Assemble panini with chicken, bacon, and mozzarella. Lower panini press. Cook until bread is golden and cheese is melted, about 5 minutes.
Carefully separate bread and add in some sliced avocado, tomato, and pesto. Repeat above steps for additional panini sandwiches.
Reassemble sandwiches and cut in half. Serve immediately.

Nutrition Facts : Calories 683.3 calories, Carbohydrate 36.5 g, Cholesterol 184.2 mg, Fat 40.1 g, Fiber 4.2 g, Protein 44.3 g, SaturatedFat 17.3 g, Sodium 1814.6 mg, Sugar 2.9 g

ONE-PAN CHICKEN WITH PEPERONATA AND OLIVES

One-Pan Chicken With Peperonata and Olives image

Peperonata is a classic Italian side of tangy stewed peppers that is often served with meat, stirred into pasta or draped over crostini. There are many regional varieties (the traditional Sardinian recipe uses only yellow peppers, while the Venetians add eggplant), but this combination of roasted peppers, tomatoes, olive oil and vinegar creates a vibrant, versatile sauce. Olives add a hint of brine, but capers would also do the trick. In this version, boneless, skinless chicken breasts roast directly on top for a no-fuss, one-dish meal. (You could also use chicken thighs, but you'd need to increase the cook time.) Serve this dish with any short pasta, rice or toasted country bread - and any leftovers tucked into a sandwich or tossed into salad.

Provided by Kay Chun

Categories dinner, easy, weeknight, casseroles, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 medium red bell peppers (about 1 pound), cored, seeded and sliced 1/2-inch-thick
2 medium yellow bell peppers (about 1 pound), cored, seeded and sliced 1/2-inch-thick
5 garlic cloves, thinly sliced
3 thyme sprigs
5 tablespoons extra-virgin olive oil
Kosher salt and ground pepper
10 ounces cherry or grape tomatoes (about 2 cups)
4 ounces pitted green olives, coarsely chopped (about 3/4 cup)
1 tablespoon red wine vinegar
4 boneless, skinless chicken breasts (1 1/2 to 2 pounds total)
Chopped chives, for garnish

Steps:

Heat oven to 425 degrees. In a 9-by-13-inch or 3-quart baking dish, combine bell peppers, garlic, thyme and 4 tablespoons oil. Season with salt and pepper, toss to coat and arrange in an even layer. Roast until softened, about 20 minutes. Stir in tomatoes, olives and vinegar.
In a large bowl, combine chicken with remaining 1 tablespoon oil and season with salt and pepper. Toss to coat and arrange on top of pepper mixture. Roast until chicken is golden and cooked through and peperonata is tender and saucy, about 25 minutes. Discard thyme sprigs.
Divide chicken among plates and top with peperonata and remaining pan juices. Sprinkle with chives.

Nutrition Facts : @context http, Calories 591, UnsaturatedFat 20 grams, Carbohydrate 19 grams, Fat 28 grams, Fiber 5 grams, Protein 65 grams, SaturatedFat 4 grams, Sodium 1482 milligrams, Sugar 6 grams, TransFat 0 grams

ROTISSERIE CHICKEN PANINI

Rotisserie Chicken Panini image

This ooey-gooey, melty delight is packed with bacon, chicken, cheese and just enough lemon to tickle your taste buds. Other chicken panini recipes don't compare!-Terri McCarty, Oro Grande, California

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

3 tablespoons mayonnaise
4-1/2 teaspoons grated Parmesan cheese
1 teaspoon lemon juice
1/2 teaspoon prepared pesto
1/4 teaspoon grated lemon zest
Dash pepper
4 slices sourdough bread
1/4 pound sliced rotisserie chicken
4 slices ready-to-serve fully cooked bacon
2 slices smoked part-skim mozzarella cheese
2 slices red onion, separated into rings
4 slices tomato
2 tablespoons butter, melted

Steps:

In a small bowl, combine the first six ingredients; spread half over two bread slices. Layer with chicken, bacon, mozzarella cheese, onion and tomato. Spread remaining mayonnaise mixture over remaining bread slices; place over top. Brush outsides of sandwiches with butter., Cook on a panini maker or indoor grill until bread is browned and cheese is melted, 3-4 minutes.

Nutrition Facts : Calories 653 calories, Fat 42g fat (16g saturated fat), Cholesterol 80mg cholesterol, Sodium 996mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.

Tips:

Choose ripe and flavorful peppers: The quality of your peppers will greatly impact the taste of your peperonata, so be sure to choose ripe, firm peppers with vibrant colors.
Don't overcrowd the pan: When cooking the peppers, it's important to not overcrowd the pan. This will prevent them from cooking evenly and will result in a mushy texture.
Cook the peppers until they are tender: The peppers should be cooked until they are tender but still have a slight bite to them. Overcooking them will make them mushy.
Use a good quality bread: The bread you use for your panini is important as it will provide the structure and support for the sandwich. Choose a sturdy bread that can hold up to the fillings without getting soggy.
Don't skimp on the fillings: The fillings are what make the panini so delicious, so don't be afraid to be generous. Use plenty of chicken, peperonata, and cheese.
Grill the panini until it is golden brown and crispy: The panini should be cooked until it is golden brown and crispy on the outside. This will help to seal in the fillings and create a delicious, flavorful sandwich.

Conclusion:

This chicken and peperonata panini is a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. The combination of tender chicken, flavorful peperonata, and melted cheese is sure to please everyone. So next time you're looking for a quick and tasty meal, give this chicken and peperonata panini a try. You won't be disappointed!