BBQ Chicken Panini - Grilled Chicken Panini Sandwich - Chicken Recipe For Kids Tiffin Box
BBQ Chicken Panini marinated with flavourful spices and stuffed with cheese and veggies is the perfect recipe to tickle your child’s taste buds. Kissan Fresh Tomato Ketchup forms the flavour base for the barbecue sauce and provides a balanced taste profile to the dish.
Prep Time: 15 mins
Cook Time: 30 mins
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Ingredients:-
Focaccia style bread: 2
Chicken breast (beaten thin between two sheets of plastic): ½
Kissan Fresh Tomato Ketchup: 2 tablespoons
Freshly ground pepper: 1/2 teaspoon
Honey: 1 teaspoon
Lemon juice: 1/2 teaspoon
Chilli flakes: 1/2 teaspoon
Finely chopped coriander stem: 1/2 teaspoon
Olive oil: 2 teaspoon
Lettuce leaves or green cabbage: 2 leaves
Sliced Tomato (Small): 1
Salt to taste
Cheese slice: 1
Soy sauce: 2 teaspoons
Method of Preparation
For the marinade: mix the soy sauce, Kissan Fresh Tomato Ketchup, salt, honey, pepper, chilli flakes, lemon juice and coriander stem together in a bowl. Check for seasoning and add more if required
Beat the chicken breast between two sheets of plastic with a rolling pin until thin
Rub the chicken with the marinade and keep aside for 5 minutes
Heat a grill pan on medium-high heat and brush it with olive oil. Place the chicken breast on it and cook for 4 minutes on the first side and 3 minutes on the other side or until done
On one half of the focaccia, line the cheese triangles and top with lettuce or shredded cabbage
Place the grilled chicken breast on top, followed by the tomato slices. Cover with the remaining half of the bread
Brush with a little olive oil and return to the grill pan for 2 minutes on both sides, pressing lightly as it cooks
Cut into two halves and pack with a pineapple and khakra.
Grilled Chicken & Prosciutto Sandwich | Cooking with Carolyn
How to Make Grilled Chicken and Prosciutto Sandwich Recipe
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Chicken and Green Chile Burgers - Everyday Food with Sarah Carey
Sarah Carey’s savory and spicy Green Chile Chicken Burger is made with cumin, chiles and chopped cilantro. This stand-out burger may become your new go-to favorite!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Instant Pot Salsa Chicken | 6 Ingredient Recipe
This Instant Pot salsa chicken is a super simple and perfect meal prep component for easy meals throughout the week. You can customize the basic recipe by choosing your own favorite taco seasoning and salsa. Use mild or spicy according to your liking. Try a green tomatillo salsa or a mango-habanero salsa.
Meat selection: I’ve made this with chicken breast before and while it was still tasty, I much prefer the thighs (and/or legs) for two reasons: 1)superior flavor, moisture, and tenderness, and 2)better value in pricing. I pretty much choose thigh meat for 99% of the chicken recipes that I cook whether I’m making a video for it or not!
Side-note & BONUS: If I want to buy thighs only, I usually find the best deals on a family package of bone-in, skin-on thighs and then remove the skin and debone them myself depending on the recipe. I save the bones in the freezer for making broth and use the skins to make what I call “chicken bacon” or “chicken chicharron” in the air fryer. Seriously, if you’ve never made fried chicken skins, you must try it! Use kitchen shears to cut the skins in halves or thirds (they’ll shrivel a lot as they cook). Working in batches, lay them out in single layer in the air fryer. Cook at 400° for 12-18 minutes, checking often after the first 8 minutes and flipping as necessary. It all depends on how thick, how moist, and how fatty they are (and also your air fryer model). Move to a paper towel or wire rack and lightly dust with salt or other seasoning and enjoy the crunchy divinity. You can also do them in a stovetop pan or hot oven, but there’s quite a bit more splatter involved. TRY IT!!! Do I need to make a video on that?
#madewithfilmora #salsachicken #instantpot #mealprep
***This video and description contain affiliate links. If you click on a product link, I will receive a small commission at no additional cost to you. This helps support the channel and allows me to make more videos. Thank you for the support!***
Instant Pot Duo 6 Quart:
Today’s Ingredients:
8 bone-in, skinless chicken thighs (about 3½ – 4 lbs)
2 TB olive oil
juice from 1 lime (about 2 TB)
3-4 TB taco seasoning
1 cup chicken broth (in the video:1 tsp Better than Bouillon + 1 cup water)
16 oz jar salsa (any brand, mild or spicy to your preference)
Optionals for serving: taco shells, tortillas, rice, beans, pico de gallo, guacamole, sour cream, sliced jalapeños, shredded cheese, sandwich rolls
Instructions:
1. Place the chicken thighs in a large bowl and add the olive oil, lime juice, and taco seasoning. Rub the seasonings into the thighs, making sure to coat all over and get into any crevices that present themselves. Cover and allow to marinate for a minimum of 30 minutes up to a maximum of 2 hours. If you are marinating over 30 minutes, go in and give it a toss halfway. [NOTE: If you started with cold chicken from the fridge, it’s fine to leave it out at room temperature since 2 hours is not enough time to grow dangerous bacteria (assuming they were uncontaminated to begin with). If you prefer, you can certainly marinate in the fridge if you want to play it safe – it won’t make a difference in the final outcome. In the video, mine were straight from the fridge and I let them sit on the counter for an hour.]
2. Pour the chicken broth into an unheated Instant Pot. Layer the chicken as evenly as possible into the broth. The liquid will not fully cover the chicken, but as it heats up and builds pressure, the broth with bubble and steam and cook everything.
3. Pour the salsa over the top of the chicken – no stirring.
4. Lock and seal the lid and cook on manual/high for 12 minutes followed by a 10 minute natural pressure release. Then release any remaining pressure before reopening the lid.
5. Move the chicken to a plate or baking sheet and use two forks to shred the meat while discarding the bones and bits of cartilage. Reserve the cooking liquid to moisten the meat or to use as broth for cooking a future recipe.
6. Serve however you like: in tacos, burritos, rice and bean bowls, sandwiches (tortas), salads, etc.
Batch Cook: 7 Family Size Meals of Chicken Verde for the Freezer or the Pantry!
Let's put another 7 meals on the shelf or in the freezer! The flavors in this one are fantastic! Turn it into tortilla soup, chicken white chili, chicken verde burrito casserole, chicken verde rice or a chicken verde Buddha Bowl. So many options to make dinnertime so easy and inexpensive.
xoxo, Carter
Chicken Verde (makes 7 quarts or 14 pints)
6lb chicken breasts, cut into 1 cubes
1.5-2lb tomatillos, peeled, washed, chopped in quarters
3-4 med onions, roughly chopped
5-6 cloves garlic
5-6 hot peppers, sliced (optional)
16oz canned roasted green chiles
1-2T salt to taste
1-2T pepper to taste
12-14 cups chicken broth
Preheat oven to 425 degrees F. Roast tomatillos, onions and garlic for 20-25 min. Note that you may need to pull the garlic out early to prevent burning.
Add all roasted veggies, canned chiles, fresh hot pepper if using, salt and pepper to chicken and mix in thoroughly.
FREEZER instructions: Add the mixed chicken and veggies to a slow cooker or instant pot. Add sufficient broth to just cover. Follow instructions for your slow cooker or pressure cooker. Monitor and add liquid if needed. Once cooked, let cool and divide among 7-14 freezer containers.
CANNING instructions: Add about 1/2 cup of broth to each qt jar. Divide Chicken and veggie mixture evenly among the jars. Top off with broth to about 1.25 headspace. De-bubble. Adjust as necessary for appropriate headspace. Place jars in cold Pressure Canner with the amount of water required by your canner. Bring to temp slowly. Let vent for 10 minutes. Add the toggle or weighted gauge appropriate for your elevation. I use 10lbs because I am below 1000 feet above sea level. Wait for canner to build to the appropriate pressure and process for 90 minutes for quarts or 75 minutes for pints. Let canner reduce pressure naturally, then remove jars and let stand undisturbed for 12-24 hours.
For an extra 10% off the only canning lids I buy these days, please use my ForJars affiliate link: and the Code: CARTER10. I have personally bought and used hundreds of these lids since 2021. Note that this is an affiliate link, and I will receive a small commission for which I am very grateful!
Note that these are Amazon Affiliate Links. If you purchase though my link, I may earn a small commission, at no cost to you. Unless otherwise noted, these are products that I use and absolutely RECOMMEND. Thank you so much for your support.
Canning:
Mrs Wages Pickle Mix: I have just started using this, but so far, so good.
Small Canning Rack: I love this. It has turned an old, cheap stockpot into a small batch canner.
Pomona Pectin (bulk): This is what I use for low to no sugar canning.
Pomona Pectin (3 pack)
All American Pressure Canner: This canner is generally sold out, but worth checking. I absolutely love it. I have the 10.5QT version, but if I had it to do again, I would get a larger size for stacking jars.
Canning Tool Kit: Funnel, jar gripper, debubbler, etc.
Other Kitchen Tools:
Sonders Los Angeles Teak Cutting Board: I have the XL size and absolutely love it. It becomes a party platter on the other side. The presentation is spectacular for a gift. The box it comes in is so fine, even my husband insisted I keep it.
Thirteen Chefs Mineral Oil: I apply this every other week to keep my favorite cutting board looking fantastic.
Babish 12 Piece Cookware Set: I can’t tell you how much I love these pots and pans. Excellent Quality, both the stainless and the carbon steel pieces. Great weight. Perfect cooking. Easy to clean. These are the best I’ve ever had.
Vegetable Chopper: Less mess, less crying. What’s not to love? I think mine was lost in the move .
Meat Masher/Tomato Crusher: You’ll wonder how you ever lived without this. Seriously!
Nesco Dehydrator: I keep this running pretty much nonstop.
Nesco Dehydrator Plastic Mesh Screens: Not only useful for keeping smaller items from falling through, but they make clean up so much easier.
Nesco fruit roll sheets:
Ree Drummond's Fried Chicken Verde Tacos | The Pioneer Woman | Food Network
Ree uses store-bought rotisserie chicken and jarred salsa verde to create a quick, easy and flavorful filling for her tacos!
#ReeDrummond #ThePioneerWoman #FoodNetwork #FriedChicken #SalsaVerde #Tacos
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fried Chicken Verde Taco
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 25 min
Active: 25 min
Yield: 12 tacos
Ingredients
1 1/2 cups shredded rotisserie chicken, brown and white meat
2/3 cup store-bought salsa verde, divided
Vegetable oil, for frying
12 small corn tortillas
3/4 cup sour cream
2 tablespoons chopped cilantro
Toppings:
3/4 cup shredded Monterey Jack cheese
1 1/2 cups shredded lettuce
1/2 cup diced tomato
Directions
Special equipment: metal heat resistant tongs
Mix the chicken and 1/3 cup of the salsa verde in a large bowl. Set aside.
Heat a 1 inch of oil in a large skillet.
Place 2 tablespoons of the filling into the middle of a tortilla, then fold the tortilla in half. Clamp the tortilla shut with a pair of metal heat resistant tongs and use the tongs to carefully lay the taco into the oil. Use the tongs to press the taco down and keep it closed for a few seconds. Repeat with 2 more tacos. Flip each taco after it has cooked for around 40 to 45 seconds, frying the other side until golden, an additional 30 to 40 seconds. Using the tongs, remove the tacos from the pan, tipping them sideways to drain the excess oil. Place on a paper towel-lined plate to drain further. Repeat with the remaining 9 tortillas and filling.
Mix the remaining 1/3 cup salsa verde with the sour cream and cilantro in a small serving bowl.
To serve, pull back the tops of the tacos and add some of the Monterey Jack cheese, lettuce and diced tomato to the inside of each taco. Serve with the sour cream dip.
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Ree Drummond's Fried Chicken Verde Tacos | The Pioneer Woman | Food Network