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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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.