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Grilled Chicken Breast Panini with Artichokes and Sundried Tomato Pesto
4 servings
INGREDIENTS
4 medium boneless skinless chicken breasts, trimmed of fat
2 tablespoons lemon juice
6 tablespoons olive oil
1/2 teaspoon fresh thyme leaves
2 cloves garlic, minced
1 pinch kosher salt
1 pinch coarse ground pepper
1 large loaf Italian bread
1/2 cup sundried tomato pesto
1 can artichoke hearts, sliced thin vertically
4 ounces chevré (goat) cheese
1 cup mixed baby lettuces
METHOD
1Place chicken breasts in a bowl. Add lemon juice, oil, thyme, garlic,
salt and pepper. Marinate refrigerated for at least 1 hour.
2Preheat Panini Maker to “HIGH”. When hot, add chicken
breasts 2 at a time and cook for 6 minutes or until cooked through.
Remove and place on a cutting board. Slice into 1/2-inch thick
strips diagonally.
3Cut Italian loaf in half lengthwise, and then cut into two pieces.
4Spread the inside of both sandwiches with sundried tomato pesto.
Stack the artichoke hearts and goat cheese inside of sandwiches.
Top with grilled chicken slices. Add the lettuces and grill each half
of sandwich in Panini Maker for 3- 5 minutes.
5Cut each sandwich in half diagonally, serve warm.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Beef Saté with Spicy Szechuan Sauce

6 servings, 24 skewers

INGREDIENTS
3/4 pound New York Strip or filet steak, trimmed

Marinade:

1/2 cup soy sauce
1 tablespoon honey
1 teaspoon chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
METHOD
1Cut steaks into 24 3x1-inch strips, each weighing about 1/2 ounce.
Using 24 6-inch bamboo skewers, stick a skewer into each strip
lengthwise and arrange on a large platter or baking pan. Refrigerate
until needed.
2Prepare marinade: In a small bowl,combine 1/2 cup soy sauce, honey,
1 teaspoon chili flakes, cumin and turmeric. Pour over meat, turning
to coat all sides. Let marinate, unrefrigerated, about 15 minutes.
3Preheat Panini Maker to “HIGH”.
4Prepare the sauce: In a small skillet, melt 2 tablespoons of butter. Add
garlic and green onion and sauté over medium-high heat for 2
minutes. Add chicken stock, 1/4 cup soy sauce and 1 teaspoon chili
flakes, cooking for 1-2 minutes longer. Strain into a clean pan and
whisk in remaining 4 tablespoons of butter. Set aside and keep warm.
5Grill steak skewers in Panini Maker for about 4 minutes.
PRESENTATION
Pour the sauce into a small bowl and set in the center of a large serving
platter. Arrange skewers around bowl and serve immediately.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

Szechuan Sauce:

6 tablespoons unsalted butter, divided
2 cloves blanched garlic, finely chopped
1 whole green onion, finely chopped
1 cup chicken stock
1/4 cup soy sauce
1 teaspoon chili flakes
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