Chicken Panini with Cilantro Mayonnaise

Chicken Panini with Cilantro Mayonnaise

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From: Diabetic Living Magazine

Pineapple adds the perfect amount of sweetness to these summery sandwiches.

Ingredients 6 servings

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Original recipe yields 6 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 cloves garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 pounds bone-in chicken breast halves, skinned
  • ½ cup water
  • 12½-inch-thick slices whole grain Italian or French bread (10 to 12 ounces total)
  • 6¼-inch-thick slices fresh pineapple, quartered
  • 2 cups lightly packed fresh baby spinach leaves
  • Nonstick cooking spray
  • Cilantro Mayonnaise
  • ½ cup light mayonnaise
  • ¼ cup snipped fresh cilantro
  • 2 tablespoons honey mustard
  • ½ teaspoon finely shredded lime peel

Preparation

  • Prep

  • Ready In

  1. Sprinkle garlic, salt and black pepper evenly over chicken, rubbing in with your fingers. Place chicken pieces in a 3½- or 4-quart slow cooker. Add the water to cooker.
  2. Cover and cook on low-heat setting for 6 to 6½ hours or on high-heat setting for 3 to 3¼ hours. Remove chicken from cooker. Let stand until just cool enough to handle. Remove chicken from the bones; discard bones. Using two forks, coarsely shred chicken.
  3. To prepare the Cilantro Mayonnaise: In a small bowl combine mayonnaise, cilantro, honey mustard and lime peel.
  4. Spread half of the bread slices with Cilantro Mayonnaise. Divide chicken among the spread bread slices. Top chicken with pineapple and spinach leaves. Top with remaining bread slices. Coat both sides of sandwiches with cooking spray (sandwiches will be full).
  5. Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with cooking spray. Preheat griddle, grill, or skillet over medium heat or heat according to manufacturer's directions. If necessary, add sandwiches in batches. If using griddle or grill, close lid and cook for 2 to 3 minutes or until bread is toasted. (If using skillet, place a heavy plate on top of sandwiches. Cook for 1 to 2 minutes or until bottoms are toasted. Carefully remove plate which may be hot. Turn sandwiches and top with the plate. Cook for 1 to 2 minutes more or until bread is toasted.) Cut sandwiches in half to serve.
  • Tip: For easy clean up, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, remove food from your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition information

  • Serving size: 1 sandwich
  • Per serving: 331 calories; 8 g fat(1 g sat); 3 g fiber; 32 g carbohydrates; 29 g protein; 38 mcg folate; 68 mg cholesterol; 9 g sugars; 1,388 IU vitamin A; 39 mg vitamin C; 30 mg calcium; 2 mg iron; 504 mg sodium; 410 mg potassium
  • Nutrition Bonus: Vitamin C (65% daily value), Vitamin A (28% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3 lean-protein, 2 starch, 1 vegetable, ½ fat

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