Bistro Chicken Sub Recipes

BISTRO CHICKEN

Steps:

• If cooking on stove top: Preheat oven to 375 degrees.
• In an ovenproof skillet, melt butter and olive oil over medium-high heat.
• Sprinkle the chicken breasts with salt and pepper (to taste).
• Panfry the chicken until both sides are golden but the chicken is not cooked through.
• Remove the chicken from the skillet, add the tomatoes and thyme to skillet and cook until the sauce has reduced a bit, 4 to 5 minutes.
• Add the soup and cook another 4 minutes, seasoning with more salt and pepper if desired.
• Return the chicken to the skillet, and place in oven and cook for about 20 minutes or until chicken is cooked through.
• If using slow cooker: Saute' the chicken breasts as above, place them in the slow cooker, add the sauce ingredients and cook on high for 3 hours or so.

BISTRO GRILLED CHICKEN SANDWICH

Steps:

• If chicken is frozen, thaw before beginning.
• Combine mayonnaise, 1 tsp Italian Seasoning, and 1/4 tsp garlic powder.
• Place chicken on one half of cellophane and cover with the other half. Tenderize with a mallet until entire piece of chicken is close to the same thickness throughout.
• Rub Italian dressing on both sides of chicken, then sprinkle Italian seasoning on one side only. Let marinate for approximately 15 minutes.
• Preheat frying pan or griddle to 325 degrees (or medium heat). Cook chicken until no longer pink in the center.
• Prepare lettuce and slice tomato.
• Thinly spread mayonnaise on bottom and top bun. Place chicken on bottom bun. Add cheese on top of chicken. Then place tomato and lettuce on top bun and put sandwich together.
• To complete this healthy dish, add a nice salad on the side.

FRIDAY NIGHT BISTRO CHICKEN

Steps:

• In a large oven-proof skillet or dutch oven, melt the butter and heat the oil over medium-high heat.
• Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper (estimated amount) to season.
• Brown chicken in skillet until both sides are golden but chicken is not cooked all the way through.
• Transfer chicken to a plate; set aside.
• Add shallots to skillet; cook and stir for 3-4 minutes or until softened.
• Add in tomatoes with juices and thyme; cook and stir 4-5 minutes or until the sauce has reduced some.
• Add in the soup; cook and stir occasionally 4 minutes; season with the remaining salt and pepper if desired.
• Return chicken breasts to the skillet; sprinkle breasts with cheese.
• Bake uncovered, in 375° oven about 20 minutes or until cheese is melted and chicken is cooked.

EASY BISTRO CHICKEN

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes, dressing and tomato paste.
• Add chicken; cover. Simmer on medium-low heat 12 min. or until chicken is done (165°F).
• Top with cheese and bacon; simmer, uncovered, 5 min. or until cheese is melted.

BISTRO CHICKEN

Steps:

• Heat oil in large skillet.
• add onion and mushrooms, cook 5 minutes.
• stir in tomatoes, dressing and tomato paste, bring to boil.
• add chicken, cook on medium heat 15 minutes flip chicken cook additional 15 minutes.
• top with bacon.

BISTRO CHICKEN

Steps:

• Preheat oven to 350°F and coat an oblong baking dish with Pam.
• Place the chicken in the baking dish and put a slice of cheese over each piece of chicken.
• Mix the soup and wine together and then pour over chicken evenly.
• Sprinkle the stuffing mix over top and then drizzle the melted butter on top of that!
• Bake about 45-50 minutes till topping is golden and chicken is no longer pink!

BISTRO CHICKEN SUB

Steps:

• Spread each side of bread with 6 tablespoons goat cheese.
• On the bottom of sandwich, layer artichoke hearts, red peppers, chicken or turkey, olives, and spinach.
• Place top onto sandwich and secure with toothpicks, if necessary.
• Cut in 2 to 3-inch portions and serve.