CHICKEN, ROASTED PEPPER, AND PESTO SANDWICH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Spread 1 tablespoon Basil Pesto on 1 side of each slice of bread. Top 4 slices of bread with Marinated Chicken Breast. Top the chicken with the roasted peppers. Place the remaining bread slices, pesto-side down, on top of the peppers.
- Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
- Put the vinegar, herbs, mustard, powder if using and oil in a large resealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag and drop in the chicken breasts. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
- Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
- Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.
HERBED CHICKEN AND HOT-PEPPER SANDWICHES
This dish is easy to prepare and travels well -- perfect for everyday meals and autumn picnics. To save time purchase a rotisserie chicken from the deli to make this entire dish in less than 15 minutes. From Country Living. Did not account for the 1 1/2 hours marinating time. :)
Provided by Manami
Categories Lunch/Snacks
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- TO ROAST THE CHICKEN:.
- Place the chicken, lemon juice, olive oil, 2 teaspoons rosemary, salt, and pepper in a shallow dish and refrigerate for 1 1/2 hours.
- Heat oven to 400°F
- Remove chicken from marinade (discard marinade) and roast until cooked through -- about 25 minutes.
- Thinly slice the chicken breasts; set aside.
- TO MAKE THE SANDWICH:.
- Split each of the baguettes horizontally using a serrated knife.
- Stir the mayonnaise and remaining rosemary together and spread on each slice.
- Layer the capocollo, peppers, chicken, and fontina on half of the sliced baguettes.
- Top each sandwich with the remaining slices, cut in half, and serve.
Nutrition Facts : Calories 791.5, Fat 29.4, SaturatedFat 8.2, Cholesterol 51.7, Sodium 1700.6, Carbohydrate 101, Fiber 5.9, Sugar 2.8, Protein 29.6
CHICKEN 'N' PEPPER SUBS
Judy White of Florien, Louisiana offers a twist on the classic Philly sandwich. Her delicious sub calls for tender chicken breast pieces smothered in onions and peppers. Topped with provolone and a mild pepper sauce, these terrific sandwiches are fun to share with a friend.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the chicken, salt and pepper in oil until juices run clear. Remove and keep warm. In the same pan, saute the peppers, onion, vinegar and garlic until vegetables are tender. Stir in pepper sauce and chicken. , Place cheese on bun bottoms; top with chicken mixture. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted. Replace bun tops.
Nutrition Facts : Calories 622 calories, Fat 19g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 1198mg sodium, Carbohydrate 74g carbohydrate (8g sugars, Fiber 5g fiber), Protein 37g protein.
CRISPY CHICKEN SANDWICH WITH BUTTERMILK SLAW AND HERBED MAYO
This crispy sandwich gets a double hit of heat, thanks to a tangy Tabasco sauce brine and cayenne-spiked coating. A crisp buttermilk slaw and creamy herbed mayo spread provide refreshing flavor and a perfect counterbalance to the spice.
Provided by Katherine Sacks
Categories Sandwich Chicken Kid-Friendly Lunch Cabbage Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4 Servings
Number Of Ingredients 29
Steps:
- Prep the chicken:
- Combine buttermilk, hot sauce, and 2 tsp. salt in a large, shallow bowl. Add chicken, cover, and chill 2 hours.
- Meanwhile, combine mayonnaise and herbs in a small bowl; cover and chill until ready to use.
- Place cornstarch in a shallow baking dish. Combine flour, paprika, cayenne, garlic powder, black pepper, and 1 1/2 tsp. salt in another shallow baking dish. Lightly beat eggs in a shallow bowl. Remove chicken from buttermilk mixture and dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in flour mixture, shaking off excess. Repeat for a second coating. Place chicken on a lightly floured sheet tray; chill at least 15 minutes or up to 1 hour.
- Make the Buttermilk Slaw:
- Whisk buttermilk, mayonnaise, vinegar, pepper, honey, and 1 tsp. salt in a medium bowl. Add cabbage and carrot and toss to combine.
- Fry the chicken:
- Pour oil into a heavy-duty pot to a depth of 3/4" and fit pot with deep-fry thermometer. Heat oil over medium-high until thermometer registers 350°F. Reduce heat to medium, then fry chicken pieces, two at a time and turning occasionally, until crispy and golden and the internal temperature registers 165°F on an instant-read thermometer, about 3 minutes. Transfer to a wire rack set inside a rimmed baking sheet; season with salt.
- Assemble the sandwiches:
- Spread rolls on cut sides with butter. Heat a large skillet over medium. Working in batches, cook rolls, buttered side down, until browned and crisp, about 1 minute.
- Spread one side of bun with herbed mayonnaise. Build each sandwich with chicken, pickles, 1/4 cup slaw, and remaining bun. Serve remaining slaw alongside.
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