Spice up sandwich night with this recipe for a hearty and healthy chicken-filled panini. If you're a fan of spicy chicken wings, you're in luck. We make a homemade "wing sauce" with hot sauce, butter, and vinegar. After the chicken breast halves are cooked, they get tossed in the sauce for ultimate flavor impact. We didn't skip the all-important dipping sauce either. Cool down from the kick of the wing sauce with a sour cream-blue cheese spread on the sandwich. When all the pieces are complete, construct the sandwich, and then put it right back on the grill pan to make a simple panini. Cold bread just won't do.
1/4 cup fat-free sour cream
2 ounces crumbled blue cheese (about 1/2 cup)
2 tablespoons hot sauce
1 tablespoon butter, melted
1 teaspoon red wine vinegar
1 pound skinless, boneless chicken breast halves, pounded to 1/2-inch thickness
1/3 cup thinly sliced celery
8 (1-ounce) whole-wheat sourdough bread slices
How to Make It
Combine sour cream and blue cheese in a small bowl, mashing with a fork until smooth. Combine hot sauce, melted butter, and vinegar in a large bowl. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until done. Add chicken to hot sauce mixture; toss to coat. Stir in celery. Spread 1 side of each of bread slice with blue cheese mixture. Place 1 chicken breast half on each of 4 bread slices; spoon remaining hot sauce mixture evenly over chicken. Top chicken with remaining bread slices. Heat grill pan over medium heat. Coat with cooking spray. Arrange sandwiches in pan; top with a heavy skillet, pressing down slightly. Grill sandwiches 3 minutes on each side or until toasted. Cut sandwiches in half crosswise.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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