Chicken & Salsa Verde Panini Recipe

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Chicken & Salsa Verde Panini Ingredients

7 green olives, coarsely
1 chopped
1 small garlic clove, peeled and
1 coarsely chopped
2 tbsp drained capers
1 grated zest (yellow part of
1 peel) of 1 lemon
3 tbsp olive oil
4 tbsp lemon juice
1 pinch salt
1 freshly ground black pepper
1 to taste
2 skinless, boneless roasted
1 chicken breast halves,
1 thinly sliced
4 round or oblong sandwich
1 rolls, split in halves

A Recipe for
Chicken & Salsa Verde Panini

No man in the world has more courage than the man who can stop after eating one peanut.
Channing Pollock

How can you govern a country which has 246 varieties of cheese?
Charles De Gaulle

This Chicken & Salsa Verde Panini recipe is one of many in our Ethnic Category.

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

This Recipe for Chicken & Salsa Verde Panini is one of thousands in the Recipes-to-go Ethnic Cookbook.

Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

Chicken & Salsa Verde Panini Recipe
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Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God.
Rev. 2:7

This is a recipe for Chicken & Salsa Verde Panini from the recipe cookbook of Recipes-to-go (Ethnic)

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

Chicken & Salsa Verde Panini recipe - a tasty recipe for you to add to your collection!
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation.
Emily Post

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Red meat is not bad for you. Now blue-green meat, that’s bad for you!
Tommy Smothers

Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef.
Andy Rooney

If you find any errors in this Chicken & Salsa Verde Panini recipe please inform us and we will amend the Chicken & Salsa Verde Panini recipe immediately

Cheese - milk's leap toward immortality.
Clifton Fadiman

Chicken & Salsa Verde Panini

Stressed spelled backwards is desserts. Coincidence? I think not!
Author Unknown

Chicken & Salsa Verde Panini Directions

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 mixture. 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.

Serves: 4

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Chicken & Salsa Verde Panini Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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