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You need Panini noodles.
Provide Chicken breast.
You need to prepare Butter.
You need Green bell pepper.
Provide Red bell pepper.
You need to prepare Onion.
You need to prepare italian seasoning.
Use italian vinaigrette dressing.
You need to prepare parmesan cheese.
Use Carrot.

Made with a homemade chipotle mayo spread that's spot on! All you need for dinner is a few ingredients and a panini press. Watch how to make delicious chicken pesto paninis with veggies and melted cheese built right in. How to Make Spinach Stuffed Chicken Breasts.

Butterfly the chicken breast an sprinkle the parmesan inside and on top the chicken.
Slice the green an red peppers thin and dice up the onion.
Heat up a pan, an toss in the peppers an onion with a tablespoon of butter and let it simmer for about 5 minutes. Drain any juices into a bowl and add italian seasoning and melted butter..
Preheat oven at 450, stuff the peppers an onion inside the chicken and pin shut. Baste the italian seasoning butter mix on the chicken and put in the oven for 40 minutes.
Get a pot an boil the noodles and shave in carrot. While the noodles and carrot are cooking get a bowl of ice water ready, and when the noodles an carrot are ready, strain out the water an dumb them in the ice bath.
strain from the ice bath an let the noodles and carrot chill in the refrigerator for a couple of minutes till firm then toss in the italian vinaigrette dressing.
Make sure the chicken comes out with its temp being 160, take the pins out and plate your dish with the chicken on top of the noodles.

Remove chicken from bag, discarding marinade. On bottom half of bread, layer chicken, tomato, avocado, cheese, and top half of bread. Cut sandwich into fourths or sixths. Cook on panini press according to. I love this Panera Frontega Chicken Panini.

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