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