TUSCAN CHICKEN SANDWICH
This Tuscan Chicken Sandwich features seasoned grilled chicken, provolone cheese, baby spinach leaves, roasted red peppers, and pesto mayo on Ciabatta rolls or sandwich buns.
Provided by Zona
Categories Chicken-Poultry
Time 20m
Number Of Ingredients 10
Steps:
- Place the chicken cutlets between sheets of plastic wrap and pound thin.
- Sprinkle the chicken on both sides with garlic powder, dried oregano, salt and pepper.
- Drain and slice or dice the roasted red peppers.
- Pre-heat the grill for medium-high direct heat.
- In a small bowl, whisk together the mayonnaise and the pesto and set aside.
- Grill the chicken until cooked through, about 3 - 5 minutes per side.
- Place the provolone slices onto the chicken to melt just a little during the last minute or two.
- Transfer the chicken to a plate and let rest about 3 minutes.
- If desired, toast the sandwich buns or Ciabatta rolls on the grill until heated through and lightly browned.
- Spread the pesto mayo onto both sides of the sandwich buns or rolls.
- On the bottom halves of the sandwich buns, layer the spinach leaves, chicken with melted provolone cheese, and roasted red peppers followed by the sandwich roll tops.
Nutrition Facts : Calories 865 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 208 milligrams cholesterol, Fat 48 grams fat, Fiber 5 grams fiber, Protein 64 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 1163 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 32 grams unsaturated fat
GRILLED TUSCAN CHICKEN
Provided by Food Network
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the grill to medium-high heat.
- Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag.
- Using kitchen shears, cut down both sides of the chicken's backbone and remove the backbone.
- Oil the grill grates, remove the chicken from the marinade and place the chickens skin-side down on the hot grill rack.
- Place 2 foil-covered bricks on top of the chicken to weigh it down. Grill 20 minutes, then remove the bricks and flip. Continue cooking for 15 to 20 minutes longer, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes before carving.
- Serve the chicken on a bed of arugula with lemon slices.
TUSCAN CHICKEN SANDWICH
Make and share this Tuscan Chicken Sandwich recipe from Food.com.
Provided by Lacey Lou
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 8
Steps:
- Spread vinaigrette in a thin layer over the bottom slice of focaccia.
- On top of the vinaigrette, layer greens, tomato, onion and chicken.
- Stir together mayonnaise and pesto; spread on the top slice of focaccia.
- Close the sandwich and serve.
Nutrition Facts : Calories 190.6, Fat 6.3, SaturatedFat 1.1, Cholesterol 53.1, Sodium 165.6, Carbohydrate 12.8, Fiber 3.1, Sugar 4.4, Protein 21.3
TUSCAN-STYLE GRILLED CHICKEN SANDWICH
Make and share this Tuscan-Style Grilled Chicken Sandwich recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat).
- Combine mayonnaise and pesto in small bowl; whisk to blend.
- Cut bread horizontally in half.
- Brush chicken lightly with oil; sprinkle with salt and pepper.
- Grill chicken until just cooked through, about 5 minutes per side.
- Transfer chicken to cutting board; cool slightly.
- Cut chicken on sharp diagonal into 1/2-inch-thick slices.
- Spread pesto mayonnaise onto cut surfaces of bread.
- Layer chicken, mozzarella, artichokes, tomato, and greens onto bottom halves.
- Top with bread tops.
Nutrition Facts : Calories 318.3, Fat 13.3, SaturatedFat 2.2, Cholesterol 83.2, Sodium 419.3, Carbohydrate 22.6, Fiber 10.7, Sugar 3.9, Protein 29.1
GRILLED TUSCAN CHICKEN WITH ROSEMARY AND LEMON
Basting the chicken with lemon juice while it's on the grill gives it a tangy taste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 6
Steps:
- Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
- Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
- Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes. Serve with Grilled Zucchini and Squash.
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