Chicken Cordon Bleu Panini

I love chicken cordon bleu and I love most panini's.  Put the two together and I'm one happy momma.

CHICKEN CORDON BLEU PANINI
(serves 2)

Ingredients:
*1 chicken boneless, skinless chicken breast, cut in half,  to 1/4-1/2  inch thickness
*1/2 cup buttermilk
*1/8 cup flour
*1/8 cup Italian bread crumbs
*1/2 teaspoon paprika
*1/4 teaspoon salt
*1/4 teaspoon black pepper
*1 tablespoon vegetable oil
*2 slices ham (I use black forest), sliced cut thin
*2 slices swiss cheese
*1/4 cup chicken stock
*1/2 teaspoon chicken granules
*1 1/2 teaspoons corn starch
*3/4 cup heavy cream
*1 teaspoon dried basil
*4 slices of a sturdy bread
*1-2 teaspoon butter.

Directions:
~In a medium bowl, place chicken in buttermilk.
~Allow to marinate for 1/2 hour.
~In a small bowl, blend cornstarch with the heavy cream.
~Heat vegetable oil in a medium stillet.
~In a shallow pan, mix flour, bread crumbs, paprika, salt & pepper.
~Remove chicken from buttermilk, dripping off any excess milk.
~Coat chicken in breadcrumb mixture.
~Place chicken into skillet and cook for about 4-6 minutes.
~Flip chicken and cook another 4-6 minutes, or until chicken is done.
~Remove from pan.
~Pour chicken stock in the same skillet that the chicken was cooked in.
~Use a whisk to loosen up chicken drippings.
~Cook until it starts to boil.
~Slowly whisk in heavy cream mixture.
~Add basil and chicken granules.
~Whisk until thicken and set aside.
~Heat a small skillet, indoor grill or panini maker, medium heat.
~Spread butter on one side of each slice of bread.
~Place two slice of bread buttered side down on hot pan.
~Place chicken, ham & swiss cheese over top of bread.
~Place remaining bread over top of cheese, buttered side up.
~If using a skillet or indoor grill set a heavy pan over sandwich (or aluminum covered brick) for 2-3 minutes of until bread is a golden brown.
~Flip and cook for 2-3 minutes on the other side or until golden brown.
~Remove from heat and use the heavy cream-chicken stock mixture for dipping or pour over sandwich.

Spinach and Cheese Panini

Very quick to make and good too.  The best part is it's low in calories.  A little shaved turkey or chicken would be really good and even more filling.  It's only about  150 calories without the meat.

SPINACH AND CHEESE PANINI
 (makes 1)

Ingredients:
*1 cup baby spinach (stems removed)
*4-6 cherry (or grape) tomatoes, sliced
*2 small mushrooms, sliced (optional)
*1/8 cup shredded mozzarella cheese
*1 sandwich thin (I like the honey wheat)
*sprinkle of dried oregano
*sprinkle of dried basil

Directions:
~Slice sandwich thin.
~Arrange spinach over bottom of sandwich thin.
~Place tomatoes over spinach.
~Sprinkle oregano & basil over the tomatoes.
~Place sliced mushrooms over the tomatoes.
~Sprinkle mozzarella cheese over top.
~Put top bun over cheese.
~Spray a small skillet (or a Panini maker) with a cooking spray.
~Cook over medium-low heat.
~If using a small skillet, place a heavy skillet or aluminum lined brick on top of the sandwich.
~Cook until both sides are a golden brown (if using a skillet, you will have to flip the sandwich).

Grilled Onion Chicken Panini

Mmmmm, Mmmmm Good!  The grilled onions on this sandwich make it so good.  If you want to make it less calories then omit the breading and just season & grill the chicken.

GRILLED ONION CHICKEN PANINI
(serves 2)

Ingredients:
*1 tablespoon olive oil
*1 large white onion, sliced thin
*1/2 teaspoon granulated sugar
*1 boneless, skinless chicken breast, halved and pounded to about 1-inch thick
*1 cup buttermilk
*1/4 cup all purpose flour
*1/2 cup italian bread crumbs
*1 teaspoon garlic powder
*1 teaspoon salt
*1/2 teaspoon black pepper
*1/2 teaspoon paprika
*1 tablespoon olive oil
*1 tablespoon vegetable oil
*1 tablespoon bleu cheese or mayo (optional)
*2 slices swiss cheese
*2 slices mozzarella cheese
*4 slices of bread
*1 teaspoon butter

Directions:
~Pour buttermilk into a small bowl.
~Place chicken into buttermilk and let sit for 20-30 minutes.~In a large skillet, heat 1 tablespoon olive oil over medium heat.
~Add sliced onion & sugar.
~Cook for 20-25 minutes or until onions are a golden brown and caramelized, stirring often.
~Remove from pan and set aside.
~Pour 1 tablespoon olive oil & vegetable oil in skillet, heat over medium heat.
~In a small bowl, combine flour, bread crumbs, garlic powder, salt, pepper & paprika.
~Remove chicken from buttermilk, and shake off excess liquid.
~Roll chicken into bread crumb mixture until well coated.
~Carefully place chicken into hot oil.
~Cook 5-6 minutes on each side, or until chicken is done.
~ Remove chicken from pan.
~Coat one side of each slice of bread with butter.
~Place bread butter side down on skillet/grill.
~Put chicken on bread.
~Add one slice of swiss & mozzarella cheese over each piece of chicken.
~Divide grilled onions over the cheese.
~Put a 1/2 teaspoon of bleu cheese or mayo over onions.
~Top with bread, butter side up.
~Grill (or put in a panini maker) until one side is golden brown (I put a heavy pan over the sandwich as I cook it).
~Flip and do the same on the other side.

Variations:
`add a slice of tomato before or after sandwich is grilled.
`add dill pickles before or after sandwich is grilled.
`add baby spinach before grilling.
`add 2 slices of cooked bacon before grilling.

Chicken Panini

My girls and I love a grilled panini (although Autumn likes hers without the chicken). They look great and taste delicious.

CHICKEN PANINI

(serves 4)

Ingredients:

*italian bread

*1 tomato, sliced thin

*1/4 cup basil pesto

*2 chicken breast halves chicken

*1 teaspoon pepper

*1/2 teaspoon salt

*1/2 teaspoon garlic powder

*1 tablespoon olive oil

*1/2 red onion, sliced thin

*1 cup sharp shredded cheese

Directions:

~Season chicken with salt, pepper & garlic powder.

~Fry chicken in olive oil in a medium skillet.

~Cook until chicken is no longer pink.

~Remove chicken from skillet, and let cool slightly.

~While chicken is cooling, sauté green peppers & red onions for 1-2 minutes.

~Remove from pan.

~Thinly slice chicken breast.

~Preheat stove top grill or panini pan.

~Slice Italian bread to desired thickness

~Spread each half with pesto sauce.

~Layer bottom halves with equal amounts of chicken, green pepper, onion, tomato & cheese.

~Place top half of bread over fillings.

~Butter top of sandwich and place it buttered side down on stove top grill (butter both sides if using a panini maker).

~Put a small cast iron pan, or aluminum foil covered brick over sandwich and press down on sandwich.

~When sandwich is golden brown, butter other side and flip. (if using a panini maker cook about 5 minutes)

~Put pan/brick on sandwich once again, and press down.

~Remove from pan when golden brown.

Variation:

-substitute green pepper for roasted red pepper.

-substitute chicken breast for turkey breast.

Vegetarian Version:

-substitute chicken with zucchini and yellow squash.