Panera Bread Chicken Spedies and Cream of Chicken & Wild Rice Soup

Panera Bread Chicken Spiedies
Freshly prepared chicken chunks marinated then grilled – served on a toasted bun and drizzled with additional marinade.

• 2 Demis Panera Bread Asiago Cheese, Three Cheese, or Three Seed Bread
• 1 3/4 pounds boneless skinless chicken breast
• Juice of 1 lemon
• 1/4 cup white wine vinegar
• 3/4 cup extra virgin olive oil
• 4 bay leaves, finely crumbled or chopped
• 4 large garlic cloves, minced
• 1 1/2 tablespoons dried Italian seasoning
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper

Step 1.
Slice demis through the middle lengthwise to open them up like steak rolls. Cut each in half crosswise to make 4 pieces.
Step 2.
Cut chicken into 1 1/2-inch cubes, set aside. Put lemon juice and vinegar in medium bowl. Whisk in oil in a slow steady stream. When fully incorporated, whisk in bay leaves, garlic, Italian seasoning, salt, and pepper.
Step 3.
Measure out 1/3 cup of this marinade and reserve in a sealed container in the refrigerator.
Step 4.
Pour remaining marinade into 1-gallon freezer-weight ziplock bag. Add chicken, press out the air, seal, and refrigerate for 2 days. Chicken will appear white from the marinade; this is normal and helps to tenderize the meat.
Step 5.
Remove chicken and container of reserved marinade from cooler 20 minutes before serving. Heat grill to medium-high. Brush grill grate and coat with oil. Grill chicken pieces directly on the grill until browned in spots and no longer pink in the center, 8 to 10 minutes, turning often and drizzling with the reserved marinade from the container during first 5 to 7 minutes. Avoid overcooking; chicken should be very moist and register about 160º on an instant-read thermometer.
Step 6.
Open and lightly toast bread pieces on the side of the grill, and then put the chicken on the bread. Drizzle on reserved marinade and serve warm.
Tip: To enrich your sandwich, spread on a little mayonnaise before adding the chicken.

Source: Panera Bread

Panera Bread Cream of Chicken & Wild Rice Soup
Long grain and wild rice, celery, onions, carrots and diced chicken simmered in chicken broth embellished with cream and select herbs.

• 1 cup white and dark meat chicken, diced
• 2 cans chicken stock
• 1 cup water
• 1/4 cup cream
• 1/2 tablespoon butter
• 1/2 tablespoon sugar
• 1 cup celery
• 1 cup cabbage
• 1/2 cup onions
• 1/2 cup carrots
• 1/8 teaspoon black pepper
• 2 teaspoon turmeric
• 2 cloves garlic
• 1/4 cup white and wild rice mix
• 1 tablespoon flour
• 2 tablespoons canola oil

• Slice onions, cabbage, carrots, and celery.
• Place approximately 3 tablespoons canola oil in the bottom of a stock pot.
• Saute onions, carrots, cabbage and celery for a few minutes.
• Add water, sugar, spices and broth to the pot and bring to a boil.
• Lower temperature to a simmer and cover pot. Cook for approximately 20 minutes.[5]
• Cook white and wild rice mix in a separate pot according to package directions. Avoid over cooking.
• Drain rice mix, then add to the pot.
• Stir in cream and butter, then simmer for about 5 minutes.
• Serve soup hot with a side of a thick, crusty bread.