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Lemon Chicken Panini

By Angie McGowan |

One of my favorite restaurant food fixes use to be a panini at Panera with shredded chicken. One huge problem though was that my Panera was almost always out of the bread that is used to make it. So I decided to create my own. For this panini I made my chicken in the crock pot so it was full of flavor, tender and juicy. I had a lot of leftover chicken after making my paninis which I made into a simple chicken and pasta soup for lunches during the week. I just used my leftover chicken, some pasta, frozen peas and chicken broth. But there’s also a ton of different recipes you could make with leftover chicken like rice dishes, salads, different soups and maybe even some chicken enchiladas.

Lemon Chicken Panini


For Chicken:
2 lbs boneless skinless chicken thighs
1 sliced lemon
2 cups chicken stock
1 teaspoon dried Italian herbs

For Paninis:
ciabatta rolls
sliced mozzarella
sliced tomato
sliced onion
olive oil
salt and pepper


Add chicken, stock, lemon and herbs to crock pot. Turn to low and cook for 6 – 8 hours.

When chicken is done, remove from crock pot and place on a plate. Use two forks to pull chicken.

Brush rolls with olive oil. Add cheese, chicken, sliced tomato, onion and more cheese to sandwiches. Cook in a panini press until cheese is melted.


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About Angie McGowan


Angie McGowan

Angie McGowan was a contributing blogger to Babble’s Family Kitchen, a daily food blog with recipes from her kitchen. She currently creates fun recipes for Betty Crocker, Pillsbury and many other companies. You can find more of her recipes on her personal blog, Eclectic Recipes.

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