- 2 packages (12 ounces each) refrigerated breaded chicken breast tenders
- 1/4 cup butter, softened
- 8 slices Italian bread
- 1/4 cup tomato sauce
- 1/4 cup giardiniera
- 8 slices part-skim mozzarella cheese
- Heat chicken tenders in the microwave according to package directions. Butter one side of each slice of bread. Place four slices, buttered side down, on a griddle or panini grill. Spread each slice with 1 tablespoon tomato sauce; top with two to three chicken tenders, 1 tablespoon giardiniera and two slices of cheese. Top with remaining bread, butter side up. Cook over medium heat until golden brown, turning once if using a griddle. Yield: 4 servings.
Originally published as Garden Chicken Panini in Weeknight Cooking Made Easy Annual 2005, p76
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Reviewed Jan. 21, 2010
"THis looks great!"