Best 3 Grilled Chicken And Hot Cherry Pepper Panino Recipes

PAN BRAISED CHICKEN AND HOT CHERRY PEPPERS

Steps:

• Season the chicken pieces with salt, pepper and the dry oregano. In a large straight-sided saute pan or chicken fryer heat the olive oil over medium heat. Add the chicken to the hot oil and brown all sides well. While the chicken is cooking drain the peppers, cut them into quarters, and discard the stem and seeds. In a separate saucepan heat the broth and keep warm. Drain, carefully, all but 2 tablespoons of fat from the chicken and add the onions. Cook the onions to golden brown. Add the peppers to the onions and cook for 2 to 3 minutes. Add the wine and cook for 2 minutes over medium heat. Add the broth and tomato and bring to a boil. Lower the heat to a simmer and cover the pan. Braise the chicken, onions and peppers for 25 to 30 minutes or until the chicken is fully cooked. Just before serving, bring 4 quarts of water to a boil, add 1 tablespoon of salt, and cook the noodles until tender. Drain the noodles, toss with butter and place on a large platter. Serve the chicken over the noodles and sprinkle freshly chopped parsley over the top.;

CHICKEN WITH HOT CHERRY PEPPERS

Steps:

• Season the chicken with 1 teaspoon salt and black pepper to taste, on both sides.
• Place the flour in a shallow bowl, and the beaten eggs in another shallow bowl.
• Heat a very large nonstick pan over medium heat. When hot 1 teaspoon oil to lightly coat the bottom of the pan.
• Lightly flour chicken, shaking off excess, then dip in beaten eggs and add to the hot pan in 3 to 4 batches to fit in a single layer.
• Saute chicken 2-3 minutes on each side. When cooked, transfer onto a plate.
• Repeat with the remaining oil and chicken and set aside. I used 3 teaspoons total here.
• Place the chicken broth in the bowl with 1 tablespoon of flour and whisk.
• Add 1 teaspoon oil to the skillet and add the garlic and cook 30 seconds, until fragrant.
• Add the hot cherry peppers and white wine. Cook down to reduce by half, then add the chicken broth, bring to a boil and simmer over medium heat for about 2 to 3 minutes so it reduces slightly and thickens.
• Return the chicken to the pan to combine with the sauce and cook 30 seconds, to heat through.
• Top with parsley and enjoy!

GRILLED CHICKEN PANINI WITH BASIL-GARLIC MAYO

Steps:

• Combine mayonnaise, basil, garlic, cayenne, and salt for garlic-basil mayo in a food processor; blend until smooth. Place in the refrigerator to chill for at least 1 hour to allow flavors to mix.
• Preheat a panini maker.
• Spread garlic-basil mayonnaise to taste on each slice of bread. Assemble sandwich with cheese, chicken, tomato, and spinach. Brush the outside of the sandwich with olive oil.
• Grill in the preheated panini maker until golden brown and cheese is melted, about 5 minutes.