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November 2018

Panini Recipes

Grains Recipes

Fettuccine In Lemon Cream Sauce

Fettuccine In Lemon Cream Sauce Recipe
8 ounces uncooked fettuccine 6 ounces cooked ham, in 2 1/2 strips 1 1/2 cups 2 tablespoons mar...

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Chicken and Salsa Verde Panini Recipe

Chicken and Salsa Verde Panini recipe and other panini recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chicken and Salsa Verde Panini recipe  PDF


7 Green olives, coarsely
Chopped 1 sm Garlic clove, peeled and
Coarsely chopped 2 tb Drained capers
Grated zest (yellow part of Peel) of 1 lemon 3 tb Olive oil
4 tb Lemon juice
Pinch salt Freshly ground black pepper To taste 2 Skinless, boneless roasted
Chicken breast halves, Thinly sliced 4 Round or oblong sandwich
Rolls, split in halves 1. On a chopping board, combine the green olives, garlic, capers and lemon
zest. Chop finely. (Or combine and chop in a food processor.) Transfer to a bowl. In a small jar combine the olive oil and lemon juice shake until combined and pour over the olive mi ture. Stir in the salt and pepper. (If not using right away, cover and refrigerate.) 2. Spread bottom halves of rolls with the salsa verde, leaving some of the
juices in the bowl. Top with the slices of chicken breast. Brush the remaining juices over the inside of the top halves of the rolls place on top of bottom halves and press down lightly. Cut into halves and serve.

Chicken and Salsa Verde Panini recipe and other panini recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
487 people have voted
Last Reviewed on 2018-11-13



Tuesday, Nov 13 2018 Download & Print Chicken and Salsa Verde Panini recipe  PDF   Panini recipes RSS   Thumsb up

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Strawberry Crepes
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12 Crepes 4 tb Butter 4 tb Sugar 1/2 ts Zest, orange 1/2 ts Zest, lemon 1 ts Juice, orange 1 ts Juice, lemon 1 pt Strawberries, halved 1 tb Brandy See recipe for Basic Crepes. Melt the butter and add sugar. Stir, then add the lemon zest and the orange zest and juices. Reduce until syrupy. Add crepes and berries and carefully flame with brandy. Remove crepes, fill with berries and reduce sauce to glaze. Pour over crepes. Source: Great Chefs of New Orleans, Tele record Productions : Bo 71112, New Orleans, Louisiana 1983 : Chef Gunter Preuss, Versailles Rest...

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