1Put the chicken breasts to cook in abundant boiling water with a peeled carrot, onion, and spices.
2Put the chicken breasts to cook in abundant boiling water with a peeled carrot, onion, and spices.
3Put the chicken breasts to cook in abundant boiling water with a peeled carrot, onion, and spices.
4After an hour of cooking, shred the chicken by hand and coarsely mash the vegetables or blend them according to your taste.
5After an hour of cooking, shred the chicken by hand and coarsely mash the vegetables or blend them according to your taste.
6After an hour of cooking, shred the chicken by hand and coarsely mash the vegetables or blend them according to your taste.
7To the broth, add the sauces and starch and cook over high heat for a few minutes.
8To the broth, add the sauces and starch and cook over high heat for a few minutes.
9To the broth, add the sauces and starch and cook over high heat for a few minutes.
10Add the chicken with the vegetables and cook over medium heat until it has a creamy consistency.
11Add the chicken with the vegetables and cook over medium heat until it has a creamy consistency.
12Add the chicken with the vegetables and cook over medium heat until it has a creamy consistency.
13Mix the base ingredients with a spoon (sieve the yeast) and then knead by hand for 10 minutes until a dough ball is formed.
14Mix the base ingredients with a spoon (sieve the yeast) and then knead by hand for 10 minutes until a dough ball is formed.
15Mix the base ingredients with a spoon (sieve the yeast) and then knead by hand for 10 minutes until a dough ball is formed.
16After resting covered with cling film for half an hour, divide the dough into 8 balls.
17After resting covered with cling film for half an hour, divide the dough into 8 balls.
18After resting covered with cling film for half an hour, divide the dough into 8 balls.
19Flatten each ball with a floured rolling pin to form a thin circle.
20Flatten each ball with a floured rolling pin to form a thin circle.
21Flatten each ball with a floured rolling pin to form a thin circle.
22Fill the center of the panini with the meat, add the cheese, and close all sides.
23Fill the center of the panini with the meat, add the cheese, and close all sides.
24Fill the center of the panini with the meat, add the cheese, and close all sides.
25Heat a pan and cook the panini over medium heat with a lid.
26Heat a pan and cook the panini over medium heat with a lid.
27Heat a pan and cook the panini over medium heat with a lid.
28Turn them from time to time, and when they are well cooked and golden, raise the flame to maximum and heat for about 30 seconds to make them crispy, being careful not to burn them.
29Turn them from time to time, and when they are well cooked and golden, raise the flame to maximum and heat for about 30 seconds to make them crispy, being careful not to burn them.
30Turn them from time to time, and when they are well cooked and golden, raise the flame to maximum and heat for about 30 seconds to make them crispy, being careful not to burn them.
31Before removing them from the heat, also sear the sides.
32Before removing them from the heat, also sear the sides.
33Before removing them from the heat, also sear the sides.
Ingredients
380 gr farina 00 forte
380 gr farina 00 forte
380 gr farina 00 forte
380 gr yogurt greco 0%
380 gr yogurt greco 0%
380 gr yogurt greco 0%
2 gr sale
2 gr sale
2 gr sale
paprika affumicata
paprika affumicata
paprika affumicata
10 ml olio evo
10 ml olio evo
10 ml olio evo
6 gr lievito istantaneo salati
6 gr lievito istantaneo salati
6 gr lievito istantaneo salati
2 (700gr) mezzi petti di pollo
2 (700gr) mezzi petti di pollo
2 (700gr) mezzi petti di pollo
paprika
paprika
paprika
aglio
aglio
aglio
alloro
alloro
alloro
pepe
pepe
pepe
1 carota grande
1 carota grande
1 carota grande
1 cipolla bianca o rossa
1 cipolla bianca o rossa
1 cipolla bianca o rossa
30 ml salsa di soia poco sale
30 ml salsa di soia poco sale
30 ml salsa di soia poco sale
30 gr passata di pomodoro
30 gr passata di pomodoro
30 gr passata di pomodoro
50 ml salsa BBQ 0 Kcal
50 ml salsa BBQ 0 Kcal
50 ml salsa BBQ 0 Kcal
160 gr Formaggio proteico o light
160 gr Formaggio proteico o light
160 gr Formaggio proteico o light
filo di olio evo per la cottura
filo di olio evo per la cottura
filo di olio evo per la cottura
Equipment
padellamattarellofriggitrice ad ariaforno ventilato
Tips
You can cook in an air fryer or convection oven at 190° for 12-13 minutes, then toast in a pan.
Be careful not to burn the panini when toasting at high flame.