Panera Chipotle Chicken Panini Recipe 45
PANERA CHIPOTLE CHICKEN PANINI RECIPE - (4/5)
Provided by LORIWHIP
Number Of Ingredients 6
Steps:
- Mince the ancho and chipotle chiles into tiny pieces. In a small bowl, mix the sour cream and the mayo. Add the chiles and mix well. Cover, and let the flavors meld in the refrigerator for an hour or so. Heat a grill or cast-iron skillet to medium-high. Season the chicken with salt and pepper. Cook the chicken breasts for about 15 minutes, turning once, until they are thoroughly cooked. There should be no pink in the middle. Heat up your panini press. Coat one side of each slice of bread with the ancho-chipotle spread. Top 4 slices with a chicken breast, followed by a slice of cheddar cheese, 2 bacon slices and 2 tomato slices. Top with a second bread slice and serve.
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- Season chicken breasts with salt and pepper. In a saute pan, heat oil over medium high heat. Cook chicken breasts, 3 minutes on both sides, or until chicken is cooked through. Set aside on a plate to rest for 3-5 minutes. Slice the cooked chicken breasts width-wise to prep for the sandwiches.
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- Season chicken breast with salt and pepper to taste. Bring a medium-sized saucepan halfway filled with water to a boil; add chicken breast and simmer over medium heat for 20 min. Remove, and thinly slice.
- Combine 6 teaspoons of stone ground mustard, 6 teaspoons of sweet hot mustard, and 3 teaspoons of chipotle mayo. Add a few pinches of paprika; stir well.
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