Honey Mustard Chicken Panini Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
• Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Steps:

• In a small bowl, combine the first six ingredients. In another bowl, combine the chicken, cheese, apple and pecans; add dressing and toss to coat. , Spread half of the chicken salad on two slices of bread. Top each with another slice of bread, remaining chicken salad and remaining bread. Spread butter on both sides of sandwiches. , Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.

Steps:

• Preheat a Panini grill.
• Trim the top and bottom off the ciabatta rolls so that they are about 1 inch thick.
• Slice open lengthwise.
• Spread the honey-mustard over the inside of each sandwich.
• Slice the chicken into four pieces lengthwise.
• On roll bottoms, layer with cheese, follow with onion and arugula, finishing with cheese; cover with roll tops.
• Brush both sides of the Panini with oil and grill in the preheated Panini press for 3 minutes , or according to the manufacturer's instructions.
• The bread should be golden brown and the filling warmed through.
• Serve with extra honey-mustard dressing on the side for dipping.

Steps:

• 1. In a large freezer bag, combine chicken breasts, Italian dressing and dijon or brown mustard. Let marinate in fridge for 30 minutes to a hour.
• 2. Grill chicken over low heat about 4-5 minutes on each side, or until there are grill marks and chicken is white in the center.
• 3. While chicken is grilling, slice the Italian bread into two long pieces. Spread honey mustard liberally over each side.
• 4. Once chicken is cooked, begin assembling the sandwiches. Layer sliced mozzarella, then chicken breasts, then tomatoes and lettuce.
• 5. Place top of the bread on the sandwich and brush olive oil over the outside, both top and bottom.
• 6. Put sandwich on the grill and cover with aluminum foil. Place a large baking pan pan or skillet over the foil and press down to create the flat panini.
• 7. Once grill marks begin to appear, about 5-6 minutes, gently flip the sandwich over. Place the foil and pan/skillet over the top and grill for another 5-6 minutes.
• 8. Once the bread starts to become crispy and the cheese is melted, remove sandwich from grill and let cool for about 5 minutes.
• 9. Cut sandwich into thick slices (about 6-8 per loaf). Serve with your favorite salad.

Steps:

• In a small bowl, combine the first six ingredients. Broil chicken 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°, brushing occasionally with mustard mixture. Serve on buns with lettuce and tomato.

Steps:

• I like to brown the chicken first, but it's not necessary. I like the color.
• Preheat oven to 350°F.
• Make the dressing.
• Whisk the 3 ingredients for the honey mustard together.
• Add the nuts.
• Place chicken in a shallow baking dish and cover with honey mustard dressing.
• Bake at 350°F for about an hour or until chicken is done all the way through.