Chicken Panini with Fig Jam

Health score
3%
Chicken Panini with Fig Jam
45 min.
4
345kcal

Suggestions


If you're searching for a delightful lunch or dinner option that combines bold flavors with a touch of gourmet, look no further than this Chicken Panini with Fig Jam. This mouthwatering recipe perfectly balances the savory richness of sliced cooked chicken breast, the creaminess of crumbled blue cheese, and the sweet, luscious fig jam, creating a symphony of taste in every bite. With just 45 minutes of preparation time, it's an ideal choice for those busy days when you want something delicious yet quick.

The crunchy ciabatta bread adds a satisfying texture, while the fresh arugula drizzled with lemon juice brings a refreshing contrast that rounds out the dish beautifully. This panini not only holds its own as a hearty meal but also impresses with its vibrant presentation. It's perfect for a cozy lunch at home or a casual dinner with friends.

With a calorie count of just 345 per serving and a well-rounded nutritional profile that includes protein, healthy fats, and carbohydrates, this Chicken Panini is both a treat for the taste buds and a balanced meal option. Whether you're a cooking novice or a seasoned chef, this recipe is sure to become a favorite in your kitchen, adding a touch of elegance to your everyday dining.

Ingredients

  • cups arugula 
  • 0.1 teaspoon pepper black freshly ground
  • 0.3 cup cheese blue crumbled
  • tablespoons butter softened
  • ounce ciabatta bread 
  • ounces chicken breast strips/pre-cooked/chopped cooked sliced
  • 0.3 cup let set min. spread 
  • teaspoon juice of lemon fresh

Equipment

  • bowl
  • frying pan

Directions

  1. Spread jam over cut side of top half of bread.
  2. Combine cheese and butter in a bowl, stirring until smooth.
  3. Spread cheese mixture over cut side of bottom half of bread. Arrange chicken evenly over cheese mixture; sprinkle with pepper.
  4. Place top half of bread, jam side down, over chicken.
  5. Heat a large nonstick skillet over medium heat, and add sandwich to pan.
  6. Place a heavy cast-iron skillet on sandwich; cook 5 minutes or until both sides are browned, turning once.
  7. Place arugula in a bowl.
  8. Drizzle juice over arugula; toss gently.
  9. Remove top bread half from sandwich. Arrange arugula mixture over chicken. Replace top bread half.
  10. Cut sandwich into 4 equal portions.

Nutrition Facts

Calories345kcal
Protein28.81%
Fat27.94%
Carbs43.25%

Properties

Glycemic Index
49
Glycemic Load
5.35
Inflammation Score
-4
Nutrition Score
8.450434733992%

Flavonoids

Eriodictyol
0.06mg
Hesperetin
0.18mg
Naringenin
0.02mg
Isorhamnetin
0.43mg
Kaempferol
3.49mg
Quercetin
0.8mg

Nutrients percent of daily need

Calories:345.22kcal
17.26%
Fat:10.6g
16.31%
Saturated Fat:5.99g
37.42%
Carbohydrates:36.93g
12.31%
Net Carbohydrates:35.97g
13.08%
Sugar:7.07g
7.86%
Cholesterol:69.57mg
23.19%
Sodium:469.03mg
20.39%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:24.59g
49.19%
Vitamin B3:7.9mg
39.5%
Selenium:17.26µg
24.65%
Vitamin B6:0.37mg
18.26%
Phosphorus:171.67mg
17.17%
Vitamin K:11.86µg
11.3%
Vitamin A:488.93IU
9.78%
Vitamin B5:0.75mg
7.5%
Calcium:73.89mg
7.39%
Vitamin B2:0.12mg
6.99%
Potassium:218.23mg
6.24%
Magnesium:23.97mg
5.99%
Zinc:0.85mg
5.7%
Vitamin B12:0.31µg
5.13%
Iron:0.84mg
4.66%
Folate:17.02µg
4.25%
Vitamin C:3.22mg
3.9%
Fiber:0.96g
3.83%
Vitamin B1:0.05mg
3.3%
Manganese:0.06mg
2.81%
Copper:0.05mg
2.69%
Vitamin E:0.4mg
2.66%
Source:My Recipes