4 boneless chicken breast halves, frozen*
6 tablespoons KC Masterpiece Buffalo Marinade
4 whole wheat wraps
4 pieces lettuce
4 slices tomato
1/2 cup crumbled blue cheese

Preheat the oven to 400 degrees F. Place the chicken breasts in a baking dish. Brush with the buffalo marinade on both sides. Cover with foil and bake for 20 minutes. Flip the chicken and return to the oven for another 15-20 minutes or until cooked through. Slice the chicken into strips.

To assemble. Place a slice of lettuce and tomato on top of the tortilla. Add chicken slices on top, then crumble some blue cheese on top of the chicken. Roll up and serve.

Serves 4

*You can use fresh chicken as well, just adjust the cooking time accordingly.

Preheat your panini press. Assemble your sandwich using all the ingredients listed. Place in panini press and grill for about 4 minutes or until the bread is toasted and the cheese starts to melt.

Serves 1

1 lb. boneless chicken tenders
1 teaspoon rosemary
salt, to taste
pepper, to taste
1 stalk celery, chopped fine
1/4 small onion, chopped fine
1 cup Craisins
mayonnaise, to taste

Place the chicken, in a saucepan and cover with water. Season with salt, pepper, rosemary and half of the chopped onion. Bring to a boil and cook for about 5 minutes or until the chicken is cooked through. Remove the chicken and let cool.

Once cooled, chop the chicken into small pieces, add the celery and remaining onion, craisins, salt, pepper and mayonnaise. Mix well. Taste and season again if necessary. Serve with lettuce and tomato on a pita or whole wheat bread.

Serves 2-4

After seasoning the eggplant and zucchini and roasting them in the oven, toast the bread. Spread the butter on the toasted bread. Layer the pesto, eggplant, zucchini, tomato and mozzarella. Top with the other slice of bread and serve!

Serves 1

1 lb. boneless chicken breast tenders, pounded thin
Kosher salt, to taste
fresh ground black pepper, to taste
2 cups all purpose flour
vegetable oil, for frying
3 eggs
1/2 cup hot sauce
12 slider buns or dinner rolls
12 slices tomato
12 lettuce leaves
extra hot sauce

Blue Cheese Sauce:
1 cup mayonnaise
1/2 cup crumbled blue cheese
1/3 cup chopped celery (use the leafy part)
2 tablespoons vinegar
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper

Combine the blue cheese ingredients in a bowl.  Cover and refrigerate until ready to use.  Using a deep fryer or a heavy bottomed pot, heat the oil to 350 degrees F.  In a bowl, beat the eggs with the hot sauce.  Season the chicken with salt and pepper.  Dip the chicken in the egg mixture, and then coat each piece with flour.  Fry the chicken for about 8 minutes.  To assemble the sandwich, put one piece of chicken on the bottom half of each bun.  Drizzle with a little more hot sauce.  Top with blue cheese sauce, lettuce and tomato.  Cover with top bun and serve immediately.

Serves 8-10

I have been in love with my panini press. I feel like every other day I’m making new creations using whatever I have handy in my kitchen. If you do not own one of these, I highly recommend picking one up. They are relatively inexpensive.

2 slices 12-grain bread
2 slices muenster cheese
3-4 slices maple glazed turkey
1 tablespoon chopped tomato
mayonnaise, to taste
brown mustard, to taste
salt & pepper, to taste

Spread mayonnaise on one side of one piece of bread, then spread mustard on the other slice. Season with salt and black pepper, to taste. Layer the turkey, cheese and tomato on top of one slice of bread. Place the other slice of bread on top. Place on a preheated panini press and pull the top down. Let cook for 2-3 minutes or until brown and toasted.

Serves 1

1 breaded chicken patty
2 slices multi-grain bread
2 tablespoons chipotle mayonnaise
1 slice provolone cheese

Cook the chicken patty in the oven at 375 degrees F for about 10 minutes or until cooked through. Meanwhile, toast your bread. Spread the chipotle mayo on one side of each slice of bread. Place the slice of provolone on top of the chicken patty during the last minute or two of cooking to let it melt. Assemble the sandwich & enjoy.

Serves 1

2 slices multi-grain bread
3-4 slices ham
1 slice Cheddar cheese or 1-2 tablespoons of shredded
fresh ground black pepper
mayonnaise, to taste
mustard, to taste

Spread mayonnaise on one piece of bread. Spread mustard on the other piece of bread. Season both sides with black pepper. Assemble the sandwich with the ham and cheese in the middle. Place on a preheated Panini Press. Close the lid and cook for about 5 minutes or until toasted nicely.

Serves 1

2 slices bread of your choice
2 slices provolone cheese
2 strips of roasted red pepper
salt, to taste
Italian seasoning, to taste

Place two slices of your favorite bread on a plate.
Place a slice of provolone cheese on top of each slice of bread.
Top each of the slices with the roasted red pepper.
Season with salt and Italian seasoning.
Assemble the sandwich.
Preheat your Panini Sandwich Press or a grill.
Place the sandwich on the panini press and pull the top down on it.
Let cook for about 5-7 minutes.
Serve immediately.

Serves 1

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Marinate the chicken breast in the hot teriyaki sauce and honey for at least an hour. Cook on both sides on a hot grill. Let cook and dice the chicken. In a bowl, mix together the diced chicken, tomato, salt, pepper and mayonnaise. Assemble sandwich with mixture and a lettuce leaf on 7 grain bread.