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My mother's chicken 'panini' Add to ...

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  • Servings: 4


1 ½ pounds (750 grams) ground dark chicken meat

1 egg

1 cup chopped onion

1 teaspoon chopped garlic

2 teaspoons chopped fresh rosemary or tarragon

¼ cup quick-cooking oatmeal

1 cup watercress leaves, roughly chopped

Salt and freshly ground pepper

4 to 6 slices white sandwich or egg bread, crusts removed

2 tablespoons vegetable oil


Preheat oven to 375 F.

Combine chicken, egg, onion, garlic, rosemary, oatmeal and watercress in a bowl and season with salt and pepper. Fry a little piece to taste for seasoning.

Roll out all bread slices very thinly and brush one side of each slice with oil. Place two or three slices slightly overlapping on an oiled cookie sheet, oiled side down. Pile chicken mixture on top and shape to cover bread to the edges. Top with remaining slices, oiled side up, and form around the chicken.

Bake for 30 to 40 minutes or until white juices appear. Bread should be crisp and golden. Slice into pieces when serving (hot or cold).

Suggested Wine Pairings

This chicken dish could pair equally well with red or white wines. Just make sure to steer clear of full-bodied, heavily oaked chardonnays or big shirazes or cabernet sauvignons. Consider a dry riesling or pinot gris from Canada or Alsace in France. If you prefer red, consider an herbal-tinged southern French red, such as Minervois or Corbieres. - Beppi Crosariol

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