Fig Glazed Chicken Panini With Brie Recipes

Steps:

• In a large skillet, heat 2 tablespoons butter over medium heat. Add onions, sugar and salt; cook and stir until softened, about 15 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally., Meanwhile, place figs, water and honey in a small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until liquid is almost evaporated, about 20 minutes., Preheat panini maker or indoor electric grill. Layer 6 slices of bread with Asiago cheese, prosciutto, goat cheese, caramelized onions and figs; top with remaining bread. Spread outsides of sandwiches with remaining butter., Cook sandwiches, covered, until bread is browned and cheese is melted, 4-5 minutes. If desired, drizzle with balsamic glaze.

Steps:

• Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan; cook 4 minutes or until browned. Turn chicken over; cook 2 minutes or until done. Remove chicken from pan; let stand 5 minutes. Cut chicken into thin slices. Combine chicken, jam, 1/4 teaspoon salt, and 1/4 teaspoon pepper; toss to coat. 2. Combine kale and vinegar in a medium bowl; toss to coat. Divide chicken mixture evenly among 4 bread slices. Top each with 3 pear slices and 3/4 ounce cheese; sprinkle remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper over sandwiches. Divide kale mixture evenly among sandwiches; top with remaining bread slices. Lightly coat sandwiches with cooking spray. 3. Return pan to medium heat. Add sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches, pressing gently to flatten; cook 2 minutes on each side or until browned and cheese begins to melt.