Southwestern Chicken Panini

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4.5 by 10 people

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  • Makes: 4 servings
  • Prep: 30 mins
  • Cook: 3 mins to 5 mins per batch

Southwestern Chicken Panini

Directions

  1. In a large skillet, cook onion in 1 Tbsp. hot oil for 3 to 4 minutes, until softened. Stir in enchilada sauce, pine nuts, raisins, chipotle chile and sauce, brown sugar, vinegar, and cinnamon. Stir in chicken; heat through.
  2. Preheat panini press or cast iron skillet. Brush one side of 4 bread slices with some remaining oil. Turn over; place about 1/2 cup filling on each. Top with 1/4 cup cheese and bread slices; brush with oil.
  3. Place sandwich(es) in panini press and cook for 3 to 5 minutes or until bread is golden and cheese is melted. If using a skillet, toast both sides until golden. Serve with Mango Slaw.

MANGO SLAW:

  1. In large bowl whisk together 2 Tbsp. olive oil and 1 Tbsp. lime juice. Add 2 cups finely shredded cabbage, 1/2 cup chopped mango, 2 Tbsp. chopped cilantro, and salt and black pepper to taste. Toss to combine.
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Nutrition Facts (Southwestern Chicken Panini )

  • Per serving:
  • 663 kcal cal.,
  • 37 g fat
  • (10 g sat. fat,
  • 6 g polyunsaturated fat,
  • 18 g monounsatured fat),
  • 86 mg chol.,
  • 941 mg sodium,
  • 47 g carb.,
  • 4 g fiber,
  • 11 g sugar,
  • 36 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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