BUFFALO BLUE CHEESE CHICKEN PANIN, CHICKEN PARMESAN BURGERS & MARCH'S GIVEAWAY!

MARCH GIVEAWAY!

I have started a Monthly Giveaway. I will be drawing names from followers that comment. The drawings will be on the 1st of each month! .

The March Monthly Giveaway is this adorable Mouse Pin Keep

Each time you comment on a new post gives you another chance to win the Mouse Pin Keep

BUFFALO BLUE CHEESE CHICKEN PANIN

"Like chicken wings? Then you'll love this spicy sandwich made with chicken, paprika, chili powder, hot sauce and Marzetti® Chunky Blue Cheese Dressing."

INGREDIENTS:

1/2 cup Marzetti® Chunky Blue Cheese Dressing, plus extra for dipping

1/3 cup all-purpose flour

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon salt

1 1/2 pounds chicken breast, thinly sliced*

2 tablespoons olive oil, plus extra for grilling bread

3 tablespoons favorite hot sauce

1 tablespoon butter, melted

8 slices (medium thickness) favorite bread

Sliced red onion

DIRECTIONS:

In a shallow bowl combine flour, paprika, chili powder and salt. Coat chicken with flour mixture. Heat oil in a large nonstick pan over medium-high heat and cook chicken on each side until it is fully cooked, about 10 minutes. Remove from pan. In a small bowl, combine hot sauce and butter. Brush each piece of chicken with hot sauce mixture. Allow chicken to cool slightly.

Preheat a sandwich grill or panini press. Arrange bread slices on a work surface and spread each slice with 1 tablespoon Marzetti® Chunky Blue Cheese Dressing. Layer cooked chicken and onions on four slices. Cover chicken with remaining four slices of bread, dressing side down. Brush top and bottom of bread with olive oil and place panini in grill or press and cover. Cook until bread is toasted, about 3 to 5 minutes. Remove from grill and cut each sandwich in half. Serve sandwiches and celery sticks with extra Marzetti® Chunky Blue Cheese Dressing.

By: Marzetti®

CHICKEN PARMESAN BURGERS

INGREDIENTS:

10 1/2-inch-thick slices French bread (4 inches in diameter);

8 slices toasted, 2 slices (crust removed) diced

1/2 cup finely grated Parmesan cheese

4 tablespoons minced fresh basil, divided, plus 12 large basil leaves

3/4 cup purchased refrigerated marinara sauce

12 ounces ground chicken (white meat)

2 tablespoons extra-virgin olive oil, divided

1 tablespoon grated onion

1/4 teaspoon salt

4 ounces whole-milk mozzarella cheese, thinly sliced

4 large radicchio leaves

DIRECTIONS:

Blend diced bread and Parmesan in processor to fine crumbs. Transfer to pie dish; mix in 2 tablespoons minced basil. Mix marinara and 2 tablespoons basil in small saucepan. Transfer 1 1/2 tablespoons sauce to large bowl. Add chicken, 1/2 tablespoon oil, onion, and 1/4 teaspoon salt. Sprinkle with pepper; blend. Shape into four 1/2-inch-thick patties; coat with crumbs. Heat sauce over low heat. Heat 1 1/2 tablespoons oil in large nonstick skillet over medium heat.

Cook patties until bottoms are crusty, 4 minutes. Turn patties over; top with cheese. Cook 3 minutes.

Cover; cook until cooked through and cheese is melted, about 1 minute. Assemble burgers with bread, radicchio, basil leaves, and war marinara.