Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

Start with store-bought flatbreads and marinara to make these Italian chicken paninis in less than 30 minutes.

Source: Better Homes and Gardens

Gallery

Credit: Jacob Fox

Recipe Summary

prep:
30 mins
cook:
3 mins
total:
33 mins
Servings:
4
Yield:
4 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season chicken with Italian seasoning. In a large nonstick skillet cook chicken in hot oil over medium heat about 5 minutes or just until brown. Stir in green pepper, red pepper, and onions. Cook for 5 to 7 minutes more or until vegetables are just tender. Stir in pasta sauce; heat through.

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  • Spoon chicken mixture evenly onto one side of each flatbread. Sprinkle with mozzarella cheese, banana peppers, and basil. Fold flatbreads in half (sandwiches will be full).

  • Preheat a covered indoor grill, panini press, grill pan, or large skillet. Place sandwiches, half at a time, in grill. Cover and cook 3 to 4 minutes or until browned and cheese is melted. (If using a grill pan or skillet, place sandwiches on grill pan or skillet. Weight sandwiches down* and cook for 2 to 3 minutes or until bread is toasted. Turn sandwiches over, weight them down, and cook about 2 minutes more or until toasted and cheese is melted.)

*Tip:

*Weight the sandwiches down by placing a heavy skillet on top of them; add a few unopened cans of food to the top skillet. (If you use a heavy cast iron skillet, you might not need to use the cans for weight.)

Nutrition Facts

309 calories; fat 10g; cholesterol 90mg; saturated fat 3g; carbohydrates 31g; mono fat 4g; poly fat 1g; insoluble fiber 6g; sugars 7g; protein 27g; vitamin a 1412.8IU; vitamin c 67.8mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 5.3mg; vitamin b6 0.6mg; folate 29.2mcg; vitamin b12 0.7mcg; sodium 577mg; potassium 396mg; calcium 139mg; iron 2.8mg.
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