SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Southwestern Chicken Panini

Makes: 4 servings
Prep 30 mins Cook 3 mins to 5 mins  per batch
Southwestern Chicken Panini
Ingredients
  • 1/2 cup chopped onion
  • 3 tablespoons olive oil
  • 1/2 cup red enchilada sauce
  • 1/4 cup pine nuts
  • 2 tablespoons golden raisins
  • 1 1/2 teaspoons finely chopped chipotle chile in adobo sauce plus 1 tsp. adobo sauce
  • 1 1/2 teaspoons packed brown sugar
  • 1 1/2 teaspoons white wine vinegar
  • 1/4 teaspoon ground cinnamon
  • 2 cups shredded cooked chicken
  • 8 1/2-inch slicesItalian country-style bread
  • 1 cup shredded colby and/or Monterey jack cheese
  • 1 recipeMango Slaw
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::

4. 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.
Nutrition Facts (Southwestern Chicken Panini )
  • Servings Per Recipe 4,
  • cal. (kcal) 663,
  • Fat, total (g) 37,
  • chol. (mg) 86,
  • sat. fat (g) 10,
  • carb. (g) 47,
  • Monosaturated fat (g) 18,
  • Polyunsaturated fat (g) 6,
  • fiber (g) 4,
  • sugar (g) 11,
  • pro. (g) 36,
  • vit. A (IU) 1361,
  • vit. C (mg) 25,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 13,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (µg) 153,
  • Cobalamin (Vit. B12) (µg) 0,
  • sodium (mg) 941,
  • Potassium (mg) 513,
  • calcium (mg) 293,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe

bhg
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.