Serves 8
Directions
- 1Put the chicken breasts to cook in abundant boiling water with a peeled carrot, onion, and spices.
- 2After an hour of cooking, shred the chicken by hand and coarsely mash the vegetables or blend them according to your taste.
- 3To the broth, add the sauces and starch and cook over high heat for a few minutes.
- 4Add the chicken with the vegetables and cook over medium heat until it has a creamy consistency.
- 5Mix the base ingredients with a spoon (sieve the yeast) and then knead by hand for 10 minutes until a dough ball is formed.
- 6After resting covered with cling film for half an hour, divide the dough into 8 balls.
- 7Flatten each ball with a floured rolling pin to form a thin circle.
- 8Fill the center of the panini with the meat, add the cheese, and close all sides.
- 9Heat a pan and cook the panini over medium heat with a lid.
- 10Turn 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.
- 11Before removing them from the heat, also sear the sides.
Ingredients
- 380 gr farina 00 forte
- 380 gr yogurt greco 0%
- 2 gr sale
- paprika affumicata
- 10 ml olio evo
- 6 gr lievito istantaneo salati
- 2 (700gr) mezzi petti di pollo
- paprika
- aglio
- alloro
- pepe
- 1 carota grande
- 1 cipolla bianca o rossa
- 30 ml salsa di soia poco sale
- 30 gr passata di pomodoro
- 50 ml salsa BBQ 0 Kcal
- 160 gr Formaggio proteico o light
- 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.
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