Lunch: Tuscan Chicken Panini

Recipe by Frank P. Melodia Slow-cooking skinless chicken thighs produces a moist and flavorful result. Serve these panini with our Arugula-Pear Salad and our White Bean Soup for a satisfying winter lunch or dinner.

Ingredients

1 1/2 tsp. Italian herb seasoning
1 tsp. smoked paprika
1/2 tsp. kosher salt
1/2 tsp. Freshly ground pepper
6 chicken thighs without skin
1 tbsp. extra-virgin olive oil
1/2 c. dry white wine
4 clove garlic

Instructions

Slow-Cooked Chicken: Mix Italian seasoning, paprika, salt, and pepper in a small cup. Brush chicken with olive oil; rub seasoning mixture all over chicken. Put wine and garlic in a 4 1/2- to 6-quart slow-cooker; add chicken thighs in a single layer, bone side down. Cover; cook on low-heat setting for 4 hours, or until fork tender.
Remove from cooker; let stand until cool enough to handle (chicken can be cooked up to 1 day ahead and refrigerated). Remove bones; tear chicken into large pieces.
Panini: Assemble sandwiches on focaccia with chicken, roasted peppers, and provolone. Spray sandwiches with olive oil cooking spray. Grill sandwiches in a panini press or sandwich grill, or on a stovetop grill pan with a heavy skillet on top. Grill sandwiches until bread is lightly toasted and cheese is melted, about 5 minutes.

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