Print Recipe

Aegean Chicken Panini with
Caramelized Cippolini

Aegean Chicken Panini


Tzatziki Sauce




  1. Prepare sweet Tzatziki sauce by combining yogurt, cucumber, lemon juice, fig preserves, garlic, 2-tablespoons olive oil, sea salt and black pepper in a bowl.
  2. Cover and refrigerate until ready to use.
  3. In another bowl combine red peppers, artichoke hearts and arugula.
  4. Flatten each chicken piece between 2 pieces of plastic wrap or wax paper, with a meat mallet until uniformly 1/4-inch thick.
  5. Season chicken on both sides with lemon-pepper.
  6. In a large non-stick skillet heat 1-tablespoon olive oil over medium heat.
  7. Add the onions to skillet and cook until caramelized, stirring occasionally, about 7-9 minutes.
  8. Remove onions to a plate.
  9. Maintaining skillet heat add 1 tablespoon olive oil to the pan and when oil is hot add the chicken pieces.
  10. Cook chicken 4 minutes on each side, or until no longer pink.
  11. Remove chicken to a plate.
  12. Heat a Panini maker.
  13. Divide the pitas into 2 groups of 5 pieces in each group.
  14. Spread one tablespoon of Tzatziki sauce across the surface of one group of 5 pita halves, top sauce with a layer of artichoke mixture then a chicken piece(s) cut to pita size.
  15. Top chicken with a spoonful of onions, then cheese and top with a remaining pita piece.
  16. Grill in batches in the Panini maker until cheese is melted and grill marks are visible.
  17. Serve Paninis with a dollop of Tzatziki sauce alongside, cutting each Panini in half if desired.
  18. Garnish with dill.

Recipe and photo credit: National Chicken Council.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.