Chicken
Buffalo Chicken Paninis

Buffalo Chicken Paninis

Ingredient Spotlight: Chicken Breast

Prep 10 min     Cook     Makes 7 servings

Ingredients

3 roasted chicken breasts
1 large loaf of bakery bread
5 Tbsp of olive oil
2 cups of bottled buffalo wing sauce
1-8 oz package of blue cheese, crumbled
Ranch dressing for dipping
Preheat panini grill (or flat grill and prepare a foil covered brick weight to apply pressure on each sandwich). Cut the loaf of bread into fourteen slices. Baste one side with olive oil.Set aside.

Remove skin from the roasted chicken breast. Pull chicken off the bone and break apart into pieces. Place in a saucepan and mix with wing sauce. Heat until chicken is coated with sauce and warm all the way through.

Spoon chicken evenly over sliced bread. Sprinkle with crumbled blue cheese and top with other piece of bread. Baste top of sandwich and place on a panini grill. Cook until the bread develops a crust with grill marks. Serve with ranch dressing for dipping.

Chicken Piccata

Chicken Piccata

Ingredient Spotlight: Chicken Breast

Prep 10 min     Cook     Makes 7 servings

Ingredients

7 roasted chicken breasts
3 Tbsp of butter
2 Tbsp of olive oil
3 Tbsp of flour
2 lemons, juiced and zested
2 Tbsp of capers
1 Tbsp of thyme

(Warm chicken breasts in a low-temperature oven for 10 minutes while you prepare the sauce.)

In a skillet over medium heat, melt the butter and oil.When the mixture begins to sizzle, whisk in the flour.Gradually add lemon juice. Make sure to continually whisk the sauce until all lumps are dissolved. Add capers, a little salt (capers are already salty) and pepper. Add roasted chicken breasts and cover for an additional 10 minutes. Sauce should have slightly thickened. Remove chicken breasts and pour sauce over top. Serve with lemon wedges.