Chicken Luncheon Sandwich Recipes

CHICKEN PARMESAN SANDWICH

Chicken Parmesan Sandwich image

Provided by Giada De Laurentiis

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

One 8.5 ounce jar sundried tomatoes in oil
1 cup basil leaves
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon kosher salt
8 boneless, skinless chicken cutlets
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
3 large eggs, beaten
1 cup panko bread crumbs
1/2 cup freshly grated Parmesan cheese
1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
8 ounces fresh mozzarella cheese, halved lengthwise and sliced into 8 pieces total
1/3 cup fresh basil leaves
2 plum tomatoes, thinly sliced into rounds

Steps:

For the sundried tomato pesto: Put the sundried tomatoes and their oil in a food processor along with the basil, Parmesan and salt. Process to combine.
For the chicken Parmesan: Season the chicken cutlets on both sides with the salt and pepper. Cut them in half crosswise. Using 3 wide, shallow bowls, place the flour in the first bowl, beaten eggs in the second, and combine the panko, Parmesan and oregano in the third.
Heat the oil in a large skillet over medium-high heat. Dredge the chicken pieces in the flour to coat lightly, shaking off the excess. Dip the chicken into the egg and then into the panko mixture, pressing gently to adhere the crust to the chicken. Add the chicken to the skillet and cook until golden brown on the first side, 3 to 4 minutes. Gently flip all of the chicken over and layer 1 mozzarella slice on top. Cook until the second side is golden brown and the mozzarella has melted, about 4 more minutes.
Transfer the chicken to a serving platter, mozzarella-sides up. Spread about 1 tablespoon of Sundried Tomato Pesto on top. Put a tomato slice on 8 of the pieces, and then top them with the remaining 8 pieces, mozzarella sides down, to make little sandwiches. Serve immediately.

CHICKEN LUNCHEON SANDWICH

Chicken Luncheon Sandwich image

This is a great lunch on a hot summer day. I found it a book called Hurry-up Chicken Recipes. Quick and easy to make.

Provided by Dawns Karma

Categories Lunch/Snacks

Time 15m

Yield 6 pitas

Number Of Ingredients 11

Ingredients

1 1/2 cups cooked chicken, chopped
1 cup cheddar cheese, shredded
1/2 cup celery, chopped finely
1/4 cup green bell pepper
1 green onion, chopped
1 tablespoon chopped pimiento
1/2 cup mayonnaise
1/2 cup plain yogurt
salt and pepper
3 pita bread
lettuce

Steps:

Combine chicken, cheese, celery, bell pepper, onion, pimiento, mayonnaise and yogurt.
Season with salt and pepper to taste.
Stir until well blended.
Refrigerate until ready to use.
Serve in pita garnished with lettuce.

Nutrition Facts : Calories 309.2, Fat 16.2, SaturatedFat 6, Cholesterol 53.8, Sodium 479.9, Carbohydrate 23.4, Fiber 1, Sugar 3, Protein 17.2

BUFFALO CHICKEN SANDWICHES

Buffalo Chicken Sandwiches image

I found this recipe online and made a few changes to suit what I had available. If you have leftover grilled chicken, use it instead of the pre-cooked chicken strips. I like to use homemade blue cheese dressing. These are very sloppy sandwiches so be sure to have lots of napkins or a wet washcloth handy! Enjoy!

Provided by flower7

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

6 tablespoons butter
4 garlic cloves, minced
4 tablespoons Frank's red hot sauce
2 tablespoons barbecue sauce
1 teaspoon chili powder
2 (6 ounce) packages pre-cooked southwestern chicken strips
4 hoagie rolls, split
1 cup shredded lettuce
1/4-1/2 cup blue cheese dressing

Steps:

In a medium saucepan, melt the butter over medium-low to low heat. Add the garlic and cook for 30 seconds. Add the hot sauce, barbecue sauce, and chili powder and stir to combine.
Add the chicken and cook the mixture uncovered over medium-low heat for five minutes, or until heated through.
Spoon chicken onto bun bottoms; top with lettuce and blue cheese dressing. Top with bun tops.

Nutrition Facts : Calories 413.1, Fat 27.8, SaturatedFat 12.6, Cholesterol 50.5, Sodium 1071.8, Carbohydrate 35.3, Fiber 1.9, Sugar 3.8, Protein 6.5

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