Tandoori Chicken Panini
Recipe
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
How To Make Tandoori Chicken Panini :
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.
