Caesar Chicken Paninis

servings: 4

 calories: 500 

 prep time: 30 minutes

ingredients:

  • 4 boneless skinless chicken breasts
  • 4 french rolls or sourdough bread
  • 1/3 cup Caesar dressing
  • 1/4 cup shredded Parmesan cheese
  • 4 leaves romaine lettuce

preparation instructions:

  1. Marinate chicken in Caesar dressing at least 10 minutes.
  2. Spray a large pan over medium-high heat.
  3. Cook Chicken in pan 10 to 15 minutes, turning once, until chicken is no longer pink.
  4. Remove chicken from pan.
  5. Place chicken on bottom half of rolls.
  6. Top with cheese, lettuce and tops of rolls.

suggested side dishes:

  • French fries
  • Potato chips

Turkey Bacon Avocado Paninis

servings: 6  

 calories: 630 

 prep time: 30 minutes

ingredients:

  • 3/4 thinly sliced cooked turkey
  • 12 slices bacon
  • 1/4 cup ranch dressing
  • 12 slices sourdough bread
  • 2 avocados
  • 3 tablespoons butter
  • 6 slices cheddar cheese

preparation instructions:

  1. In large pan, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp and brown.
  2. Remove from pan; drain on paper towels.
  3. Butter rolls and add to pan until toasted.
  4. Slice avocados.
  5. Spread ranch dressing on both halves of rolls.
  6. Place turkey on bottom half of rolls.
  7. Top with cheese, bacon, avocado and tops of rolls.

suggested side dishes:

  • French fries
  • Potato chips

Chicken Apricot Paninis

servings: 4

 calories: 445 

 prep time: 10 minutes

ingredients:

  • 2 boneless skinless chicken breasts
  • 3 tablespoons extra virgin olive oil
  • 4 french rolls or sourdough bread
  • 6 tablespoons butter
  • 4 tablespoons apricot preserves
  • 4 tablespoons mayonnaise
  • 12-16 leaves Baby Spinach

preparation instructions:

  1. Cut both chicken breasts in half.
  2. In a large pan over medium-high heat, heat 2 tablespoons of butter and the olive oil.
  3. Add the chicken to the pan and cook about 3 minutes or until browned.
  4. Flip the chicken breasts over and cook another 3 minutes or until cooked all the way through.
  5. Remove chicken from pan.
  6. In a small bowl, add the preserves and mayo.
  7. Stir until combined.
  8. Spread apricot aioli on a slice of bread.
  9. Add spinach leaves to the other slice of bread.
  10. Place chicken on bottom half of bread.
  11. Add the top piece of bread onto the chicken.
  12. Spread the rest of the butter on both sides of the sandwich.
  13. Add the sandwich to the large pan and cook until bread is grilled on both sides.

suggested side dishes:

  • French fries
  • Potato chips