Indulge in the delectable Herbed Chicken and Arugula Panini, a symphony of flavors that will tantalize your taste buds. This culinary masterpiece features succulent chicken breasts marinated in a blend of aromatic herbs, grilled to perfection and nestled between toasted ciabatta bread. Layers of peppery arugula, creamy goat cheese, and a tangy lemon-herb mayonnaise complete this flavor-packed sandwich. But that's not all! This article also offers a tantalizing collection of recipes to satisfy every palate. From the classic Grilled Cheese Sandwich with a crispy golden crust and gooey melted cheese to the sophisticated Prosciutto and Fig Panini with its sweet and savory combination, there's something for everyone. Prepare to embark on a culinary adventure as you explore these delightful recipes, each one a testament to the art of sandwich making.
Check out the recipes below so you can choose the best recipe for yourself!
CREAMY HERBED CHICKEN AND ARUGULA PASTA SALAD WITH ASIAGO
Grilled chicken is tossed with pasta, arugula, Asiago cheese and a creamy dressing loaded with fresh herbs.
Provided by Food Network Kitchen
Time 45m
Yield 4-6
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the mayonnaise, chives, sour cream, parsley, tarragon, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
- Meanwhile, add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the chicken, arugula, Asiago and onion to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING
Steps:
- Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
- Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
- Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
- Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
- Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.
SHEET-PAN CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT
Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included. A savory yogurt sauce adds a creamy touch, but it's optional if you're not a yogurt sauce fan. Feel free to double the recipe if you're feeding a crowd, though make sure to use two sheet pans so that everything is spread out in one layer, which is critical for browning.
Provided by Melissa Clark
Categories dinner, lunch, weekday, weeknight, roasts, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
- Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
- Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
- While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
- To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.
HERBED CHICKEN AND ARUGULA PANINI
Make and share this Herbed Chicken and Arugula Panini recipe from Food.com.
Provided by Chef Cris Mendez
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle chicken on both sides with salt and pepper, then 1 tablespoon thyme.
- Heat 2 tablespoons olive oil in a heavy large skillet over medium-high heat. Add chicken; sauté until golden and cooked through, about 2 minutes per side. Transfer chicken to plate.
- Add remaining 4 tbsp oil and garlic to skillet; stir over medium heat 15 seconds, scraping up browned bits.
- Return chicken to skillet and toss until heated through, about 1 minmute.
- Arrange 1 bread slice on each of 4 plates. Top with chicken, onion, and arugula, then drizzle with vinaigrette from skillet. Top with remaining bread.
Nutrition Facts : Calories 312.8, Fat 21.7, SaturatedFat 3.2, Cholesterol 65.8, Sodium 74.9, Carbohydrate 2.1, Fiber 0.3, Sugar 0.6, Protein 26.5
HERBED CHICKEN AND ARUGULA PANINI
Categories Sandwich Chicken Onion Sauté Quick & Easy Dinner Lunch Arugula Summer Thyme Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Sprinkle chicken on both sides with salt and pepper, then 1 tablespoon thyme. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken; sauté until golden and cooked through, about 2 minutes per side. Transfer chicken to plate.
- Add remaining 4 tablespoons oil and garlic to skillet; stir over medium heat 15 seconds. Add vinegar and remaining 1/2 tablespoon thyme; cook 15 seconds, scraping up browned bits. Return chicken to skillet and toss until heated through, about 1 minute.
- Arrange 1 bread slice on each of 4 plates. Top with chicken, onion, and arugula, then drizzle with vinaigrette from skillet. Top with remaining bread.
HERBED CHICKEN AND ARUGULA (ROCKET) PANINI
An interesting sandwich served with tossed salad will be an easy summer lunch or supper. Recipe source: Bon Appetit (June 2004)
Provided by ellie_
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt, pepper and 1 tablespoon thyme.
- In a large skillet, heat 2 tablespoons of the oil over medium high heat.
- Add chicken and saute for 2-5 minutes per side or until golden. Transfer to plate.
- Add remaining oil (4 tablespoons) to skillet, add garlic and stir over medium heat for 15 seconds. Add vinegar and remaining thyme (1/2 tablespoon) and cook 15 more seconds.
- Return chicken to skillet and toss until heated through (1 minute).
- Split sandwich rolls and arrange on 4 individual plates. Top each sandwich bottom half with chicken, onion and arugula and then drizzle with sauce from skillet, top with remaining sandwich top half.
Nutrition Facts : Calories 432.3, Fat 23.6, SaturatedFat 3.6, Cholesterol 65.8, Sodium 280.9, Carbohydrate 23.3, Fiber 1.2, Sugar 3.3, Protein 30.5
GRILLED CHICKEN AND HERBS
This chicken is easy and tasty. One of my favorite grilled chicken recipes. Your whole family will love it.
Provided by JCKREP
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
- Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.
Nutrition Facts : Calories 293.9 calories, Carbohydrate 1 g, Cholesterol 117 mg, Fat 11.5 g, Fiber 0.5 g, Protein 44.2 g, SaturatedFat 2.3 g, Sodium 387.2 mg
Tips:
- Use high-quality ingredients for the best flavor.
- Don't overcrowd the pan when cooking the chicken; otherwise, it will steam instead of brown.
- If you don't have a panini press, you can grill the sandwiches in a lightly greased skillet over medium heat.
- Serve the sandwiches immediately with your favorite sides, such as chips, salad, or fruit.
- For a vegetarian option, use grilled vegetables instead of chicken.
Conclusion:
These Herbed Chicken and Arugula Panini are a delicious and easy-to-make lunch or dinner option. They're perfect for a quick weeknight meal or a casual weekend brunch. With their crispy bread, juicy chicken, and fresh arugula, these sandwiches are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and satisfying meal, give these Herbed Chicken and Arugula Panini a try. You won't be disappointed!
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