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Caesar Chicken Paninis

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Caesar Chicken Paninis
  • Prep 30 min
  • Total 30 min
  • Servings 4
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Looking for an Italian- style sandwich recipe? Then check out these creamy chicken paninis that are ready in just 30 minutes!
Updated Oct 28, 2010

Ingredients

  • 4 boneless skinless chicken breasts (about 1 1/4 lb)
  • 4 hard rolls (about 5x3 inches), split
  • 4 slices red onion
  • 1 large tomato, sliced
  • 1/3 cup Caesar dressing
  • 1/4 cup shredded Parmesan cheese (1 oz)
  • 4 leaves romaine lettuce

Steps

  • 1
    Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  • 2
    Spray 8- or 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 10 to 15 minutes, turning once, until chicken is no longer pink in center. Remove chicken from skillet; keep warm.
  • 3
    In skillet, place rolls, cut sides down. Cook over medium heat about 2 minutes or until toasted. Place chicken on bottom halves of rolls. Top with onion, tomato, dressing, cheese, lettuce and tops of rolls.

Tips from the Betty Crocker Kitchens

  • tip 1
    For kid-friendly crispy chicken paninis, nix the boneless skinless chicken breasts and steps 1 and 2, and instead, heat frozen breaded chicken patties per package directions and continue with the recipe in step 3.

Nutrition

500 Calories, 20g Total Fat, 41g Protein, 37g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Sandwich
Calories
500
Calories from Fat
180
Total Fat
20g
32%
Saturated Fat
4 1/2g
23%
Trans Fat
1g
Cholesterol
90mg
30%
Sodium
750mg
31%
Potassium
490mg
14%
Total Carbohydrate
37g
12%
Dietary Fiber
3g
10%
Sugars
3g
Protein
41g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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