Tandoori Chicken Panini

• 1-1/2 pounds boneless skinless chicken breasts
• 1/4 cup reduced-sodium chicken broth
• 2 garlic cloves, minced
• 2 teaspoons minced fresh gingerroot
• 1 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 to 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric
• 6 green onions, chopped
• 6 tablespoons chutney
• 6 naan flatbreads

1. Place first 8 ingredients in a 3-qt. slow cooker. Cook, covered, on low until chicken is tender, 3-4 hours.
2. Shred chicken with 2 forks. Stir in green onions.
3. Spread chutney over 1 side of each naan. Top chutney side of 3 naan with chicken mixture; top with remaining naan, chutney side down.
4. Cook sandwiches on a panini maker or indoor grill until golden brown, 6-8 minutes. To serve, cut each sandwich in half.

chicken breasts, chicken broth, garlic, fresh gingerroot, paprika, salt, cayenne pepper, ground turmeric, green onions, chutney, flatbreads

Taken from www.tasteofhome.com/recipes/tandoori-chicken-panini/ (may not work)