Tandoori Chicken Panini
Total Time
Prep: 25 minutes
Cook: 3 hours
Makes
6 servings
INGREDIENTS
Three chicken fillets of the bones and with the skin removed
¼ cup reduced-sodium chicken broth
2 garlic cloves, minced
2 teaspoons fresh ginger – finely chopped
1 teaspoon paprika
¼ teaspoon salt
¼ to ½ tablespoon cayenne pepper or to taste
¼ teaspoon ground turmeric
6 green onions, chopped
6 tablespoons chutney
6 naan flatbreads
Directions
Put the first eight ingredients in a 3-quart slow cooker, mixing them well. Stew and simmer covered on low heat for 3-4 hours till the chicken becomes tender.
Pull the chicken apart with two forks and then mix in the chopped green onion.
Place chutney on one side of each of the Naan. Spread the chicken mixture over the chutney side of three naan, put the remainder of the naan on top of it with the chutney side down.
Grill the sandwiches at the panini maker or the indoor grill until the sandwiches turn to golden brown in color, approximately 6-8 minutes. After preparation, slice each sandwich in order that it can fit the mouth when consumed.
Nutrition Facts
Per ½ sandwich: It contains 351 calories, 6g fat of which 2g is saturated fat, 68mg cholesterol, 830mg sodium, 44g carbohydrate of which 12g is sugars, 2g fibre with 27g protein.
Diabetic Exchanges: On average the recommended serving sizes where; 3 servings of starch, 3 servings of lean meat.
