Tandoori Chicken Panini Recipe



Tandoori Chicken Panini Recipe

The tandoori-style spices in this chicken give it a bold flavor that’s so hard to resist. It tastes incredible tucked between pieces of naan, then grilled for an Indian-inspired panini.
Ingredients :
1-1/2 pounds boneless skinless chicken breasts
1/2 cup reduced-sodium chicken broth
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon paprika
1/4 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
6 green onions, chopped
6 tablespoons chutney
6 naan flatbreads

Place the first 8 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. A thermometer inserted in chicken should read at least 165°.
Remove chicken; shred with 2 forks. Return to pressure cooker. Stir in green onions; heat through.
Spread chutney over 1 side of each naan. Using a slotted spoon, top chutney side of 3 naan with chicken mixture; top with remaining naan, chutney side down.
Cook sandwiches on a panini maker or indoor grill until golden brown, 6-8 minutes. To serve, cut each sandwich in half. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts :
1/2 sandwich: 351 calories, 6g fat (2g saturated fat), 68mg cholesterol, 853mg sodium, 44g carbohydrate (13g sugars, 2g fiber), 28g protein.


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