Because I'm a bargain hunter at the grocery store sometimes I will find a deal on an item that I don't have a plan for. This was the case when I picked up some Perdue Short Cuts Chicken on close out at Food Lion. It was still sitting in my fridge when I started this challenge and with an impending expiration date I knew I had to find a way to use it.
Just like with the Scalloped Potatoes when I had an ingredient (cream cheese) that I needed to use I went to the manufacturer's website looking for inspiration. After browsing the recipes I decided on Grilled Cheese & Chicken Paninis because I had everything needed and it looked simple. The only issue was a small one - I don't have a Panini grill - so instead I used the George Foreman grill to get those familiar grill marks but I'm sure it would taste just as good if you used a skillet. I served them with Campbell's Tomato Soup.
Grilled Cheese & Chicken Paninis (adapted from this recipe)
8 slices of bread
2 Tbsp of margarine (or butter)
1 Tbsp mayo
1 Tbsp mustard
1 pkg Perdue Short Cuts Chicken (or 6oz of your favorite grilled chicken)
4 slices of cheddar cheese
Mix the mayo & mustard together. Spread butter on 1 side of each slice of bread; spread the inside of the bread with the mayo/mustard. Place chicken on 4 slices of bread on top of the mayo/mustard and then layer with cheese. Top with a slice of bread making sure the butter side is on the outside.
Grill 4-5 minutes.
1 comment:
Super simple! I'm sure in the pan on the stove would be just as yummy!
I have a friend bringing dinner tonight...chicken enchiladas! DH and I did eat from the freezer for a snack - put a little dent in the box of frozen pretzels found way in the back!
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