Publix Aprons Back to the Table: Berry-Dijon Chicken Panini with Summer Berry Peach Cake

Name: Berry-Dijon Chicken Panini with Summer Berry Peach Cake
Active Time – 25 minutes, Total Time – 60 minutes (Makes 4 servings (with leftovers))

APRONS ADVICE
Complete your meal with fresh salad blend and lemonade.
The Berry Peach Cake may be served warm or at room temperature.

MEAL SHOPPING LIST
Produce
6 oz fresh blueberries
1/3 cup fresh blackberries
1 medium red onion
1 cup fresh baby arugula
Bakery
4 ciabatta rolls (or French hamburger buns)
Deli
3.5 oz aged white cheddar cheese
1 Deli rotisserie chicken
Frozen
2 cups peach slices
1 cup whipped topping
Dairy
1/4 cup plain Greek yogurt
2 tablespoons herb garlic butter
Dry Grocery
1 (15.25-oz) package yellow cake mix
1/4 cup unsweetened apple sauce
2 tablespoons raw (coarse) sugar
1/2 cup stone-ground mustard
From Your Pantry
Cooking spray
1 cup reduced-fat milk
2 large eggs (or 1/2 cup egg substitute)
1 tablespoon honey

COOKING SEQUENCE
Prepare cake and begin to bake (10 minutes)
Prepare panini recipe and serve (25 minutes)
Serve cake when cooled (25 minutes)

Recipe: Berry-Dijon Chicken Panini
Total Time – 25 minutes (Makes 4 servings)

Ingredients:
4 Bakery ciabatta rolls (or French hamburger buns)
2 tablespoons herb garlic butter, melted
1/3 cup fresh blackberries (about 6 berries)
1 tablespoon honey
1/2 cup stone-ground mustard
3.5 oz Deli aged white cheddar cheese, shredded
1 medium red onion, coarsely chopped
1 cup fresh baby arugula, coarsely chopped
1 Deli rotisserie chicken, shredded

Steps:
1. Slice rolls in half to make sandwiches; brush outside of rolls, top and bottom, with butter. Place berries and honey in bowl; mash
berries with fork and stir until blended. Add mustard to berry mixture; stir until blended.
2. Shred cheese (about 1 cup). Chop onion (1/4 cup) and arugula. Shred chicken (white meat only; 2 cups). Combine in bowl: chicken, cheese, onion, and arugula; mix until blended.
3. Preheat large, nonstick pan on medium (or sandwich press) 1–2 minutes. Spread mustard mixture evenly on inside top and bottom roll halves (about 1 tablespoon per half). Top bottom half with a scoop of chicken mixture (about 2/3 cup each) and top half of roll. Cook 2–3 minutes on each side (5–6 minutes for sandwich press), or until cheese has melted and buns are crisp. Cut sandwich in half; serve.

CALORIES (per 1/4 recipe) 540kcal; FAT 26g; SAT FAT 11g; TRANS FAT 0g; CHOL 95mg; SODIUM 1360mg; CARB 46g; FIBER 3g; SUGARS 5g; PROTEIN 28g; VIT A 15%; VIT C 8%; CALC 30%; IRON 20%

Recipe: Peach-Blueberry Yogurt Cake
Active Time – 15 minutes, Total Time – 60 minutes (Makes 9 servings)

Ingredients:
2 cups frozen peach slices, thawed
1 cup frozen whipped topping, thawed
Cooking spray
1 (15.25-oz) package yellow cake mix
1/4 cup unsweetened apple sauce
1/4 cup plain Greek yogurt
1 cup reduced-fat milk
2 large eggs (or 1/2 cup egg substitute)
6 oz fresh blueberries
2 tablespoons raw (coarse) sugar

Steps:
1. Place peaches and whipped topping out to thaw. Preheat oven to 350°F. Coat 9-inch baking dish with spray. Combine in large bowl: cake mix, apple sauce, yogurt, milk, and eggs; whisk 1 minute and until blended. Pour batter into prepared baking dish.
2. Top batter with fruit; sprinkle with sugar. Bake 30–35 minutes or until golden and edges begin to pull away from the sides. Let stand 15 minutes to cool. Serve whipped topping over slices of cake.

CALORIES (per 1/9 recipe) 380kcal; FAT 16g; SAT FAT 5g; TRANS FAT 0g; CHOL 70mg; SODIUM 360mg; CARB 51g; FIBER 1g;
SUGARS 31g; PROTEIN 7g; VIT A 4%; VIT C 8%; CALC 15%; IRON 15%

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