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.