Chicken Onion And Mozzarella Sandwiches With Roasted Potatoes Recipes

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CHICKEN, ONION, AND MOZZARELLA SANDWICHES WITH ROASTED POTATOES



Chicken, Onion, and Mozzarella Sandwiches with Roasted Potatoes image

These sandwiches are packed with vibrant flavors, and with the substitution of roasted potatoes in place of chips or fries, you can still feel satisfied without the guilt.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil, plus more for brushing
1 1/2 pounds small new potatoes, halved if large
1 small red onion, cut into 1/2-inch rounds
Coarse salt and ground pepper
4 chicken cutlets (about 3/4 pound total)
4 slices fresh mozzarella
4 ciabatta rolls, split
Baby arugula, for serving
Fresh parsley leaves, for serving
4 teaspoons mayonnaise, for serving

Steps:

  • Preheat oven to 400 degrees. Brush a rimmed baking sheet with oil. Place potatoes at one end and onion at other end; brush vegetables with oil and season with salt and pepper. Bake until potatoes are tender when pierced with a knife and onions are soft and browned, 30 minutes, flipping halfway through.
  • Meanwhile, in a large cast-iron or heavy skillet, heat oil over medium-high. Season chicken on both sides with salt and pepper. Cook chicken until browned and cooked through, 4 minutes, flipping once. Top each cutlet with 1 slice cheese, cover skillet, and cook until cheese is melted, 1 minute. Layer cutlets on bottom halves of rolls with onion, arugula, and parsley. Spread mayonnaise on top halves of rolls. Sandwich and serve with roasted potatoes.

Nutrition Facts : Calories 515 g, Fat 19 g, Fiber 4 g, Protein 33 g

BALSAMIC CHICKEN WITH RED ONIONS AND POTATOES



Balsamic Chicken with Red Onions and Potatoes image

Easy chicken dish that is bound to impress your family and friends!

Provided by stmwood

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 2

Number Of Ingredients 8

2 tablespoons olive oil, divided, or more to taste
3 red potatoes, sliced 1/4-inch thick
¼ cup minced fresh parsley
3 cloves garlic, minced
2 whole split chicken breasts with skin
kosher salt and ground black pepper to taste
1 large red onion, cut into wedges
3 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Pour 1 tablespoon oil into a baking dish. Arrange potato slices in the bottom of the dish.
  • Mix parsley and garlic together in a small bowl.
  • Season underside of the chicken breasts with salt and pepper. Loosen skin and push parsley and garlic mixture underneath.
  • Place chicken on top of potatoes in the dish. Arrange onion wedges around chicken. Drizzle remaining 1 tablespoon olive oil and balsamic vinegar over chicken.
  • Bake in the preheated oven, basting occasionally with juices, until an instant-read thermometers inserted into the center reads 165 degrees F (74 degrees C), about 30 minutes.

Nutrition Facts : Calories 595.3 calories, Carbohydrate 21.5 g, Cholesterol 163 mg, Fat 28.9 g, Fiber 2.6 g, Protein 60.3 g, SaturatedFat 6.2 g, Sodium 355.1 mg, Sugar 7.2 g

SHEET-PAN CHICKEN WITH TOMATOES AND MOZZARELLA



Sheet-Pan Chicken with Tomatoes and Mozzarella image

Call it "Pizza Chicken" and the whole family will love this fresh take on those classic Italian-American flavors in one-pan chicken dinner form.

Provided by Anna Stockwell

Categories     Tomato     Vinegar     Garlic     Oregano     Chicken     Mozzarella     Onion     One-Pot Meal     Small Plates     Kid-Friendly     Back to School     Fall     Summer     Wheat/Gluten-Free     Quick & Easy     Sheet-Pan Dinner

Yield 4 servings

Number Of Ingredients 11

3 pints grape tomatoes, halved
1/4 cup extra-virgin olive oil
1 tsp. white balsamic or white wine vinegar
2 garlic cloves, thinly sliced
1 Tbsp. plus 1 tsp. dried oregano
2 tsp. kosher salt, divided
4 pieces thin-sliced skinless, boneless chicken breast, or 2 skinless, boneless chicken breasts (about 1 lb.)
1 tsp. freshly ground black pepper
10 oz. fresh mozzarella, thinly sliced into rounds
1/2 small red onion, thinly sliced into rounds
1/2 cup peperoncini (about 3 oz.), thinly sliced crosswise

Steps:

  • Preheat oven to 400°F. Toss tomatoes, oil, vinegar, garlic, 1 Tbsp. oregano, and 1 tsp. salt on an 18x13" rimmed baking sheet.
  • If using skinless, boneless chicken breasts, slice them into 4 cutlets: Holding knife blade parallel to board, cut breast in half, slicing along a long side, to make 2 pieces.
  • Season chicken on all sides with pepper and remaining 1 tsp. salt and 1 tsp. oregano. Nestle chicken into tomato mixture. Roast until chicken is almost fully cooked through and tomatoes are starting to burst, 8-10 minutes. Arrange mozzarella rounds over chicken and tomatoes. Return to oven and roast until cheese is melted and chicken is fully cooked through, 2-4 minutes. Top with onion and peperoncini.

BAKED CHICKEN WITH ONIONS, POTATOES, GARLIC, AND THYME



Baked Chicken with Onions, Potatoes, Garlic, and Thyme image

In this one-pan dinner, lemon, garlic, and fresh thyme infuse the chicken and potatoes as they roast.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 9

1 whole chicken (3 to 3 1/2 pounds), cut into 8 pieces and breasts halved crosswise
1 pound white new potatoes, halved (quartered if large)
1 large red onion, cut into eighths
1 head garlic, cloves separated and left unpeeled
6 sprigs thyme
1 lemon, quartered
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme, and lemon in a 12-by-16-inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.

Nutrition Facts : Calories 597 g, Fat 35 g, Fiber 2 g, Protein 45 g

CHICKEN MOZZARELLA PANINI WITH RED PEPPERS AND ONIONS



Chicken Mozzarella Panini With Red Peppers and Onions image

I got a Cuisinart Panini Grill and just put together my favorite chicken fajita ingredients, instead of rolled in a tortilla shell it is placed layer by layer onto fresh Ciabatta bread and topped with oregano and pesto. An Italian touch to fajitas. I recommend getting the Ciabatta rolls at Costco- they are fresh and delicious! My family LOVED them. Each panini is a very large and filling sandwich. Might want to split in half and share one!

Provided by Whats Cooking from

Categories     Lunch/Snacks

Time 15m

Yield 4 paninis, 4 serving(s)

Number Of Ingredients 9

4 boneless chicken breasts
1 red pepper
1 red onion
olive oil
4 slices mozzarella cheese
Morton nature seasons seasoning blend
oregano
butoni basil pesto
4 ciabatta rolls

Steps:

  • Flatten chicken breasts and season them with Natures Seasoning and Olive oil. Let marinate while doing the next steps.
  • Cut the red peppers into 5 wedges per pepper so they can lay flat on grill or you can substitute sliced sun dried tomatoes right out of the jar instead of peppers. These are ready to put right on the sandwich without grilling if you prefer.
  • Slice the red onion into rings.
  • Coat the onions and peppers with olive oil.
  • Heat up your grill for panini on high. I use the Cuisinart Griddler I just got and it is excellent because it adjusts evenly to the thickness of whatever you are cooking.
  • Season chicken with Morton Natures Seasoning and oregano. Grill the chicken breasts first- 2 at a time with top of grill down which will leave perfect grill lines. Take off when done and put on plate.
  • Grill red peppers (flat) and next grill the red onion rings. Place on plate.
  • Clean off grill. I add a little olive oil or Pam to grill with a piece of paper towel before grilling sandwiches.
  • Spread a good amount of the Pesto on the top half of each sandwich.
  • Layer the panini. Chicken breast, Red pepper or sun dried tomatoes, Red onion slices, 1 slice of mozzarella cheese - Make sure everything fits perfectly within the size of the bread you are using.
  • Top each panini with the top half you have already spread the Pesto on.
  • Carefully place the sandwiches on grill (I can fit 2 at a time) and smoosh down if needed. Bread will have lines, cheese will be melted, and the sandwich will be nice and hot and perfect when ready!
  • There are other variations to this. My son is not crazy about Pesto -- so he just used Chicken, Mozzarella cheese and Paul Newman's jarred Marinara sauce and sprinkled Parmesan cheese on top of the sauce on his instead and Loved It!
  • A Chicken Parmesan Panini!
  • Hope you like it!

WEEKNIGHT CHICKEN MOZZARELLA SANDWICHES



Weeknight Chicken Mozzarella Sandwiches image

My husband is a big garlic fan, so we use garlic bread crumbs and garlic sauce for our baked chicken sandwiches, so comforting on a chilly day. -Bridget Snyder, Syracuse, New York

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 6

4 boneless skinless chicken breast halves (6 ounces each)
1 cup garlic bread crumbs
1 cup garlic and herb pasta sauce
1 cup shredded part-skim mozzarella cheese
Grated Parmesan cheese, optional
4 kaiser rolls, split

Steps:

  • Preheat oven to 400°. Pound chicken with a meat mallet to 1/2-in. thickness. Place bread crumbs in a shallow bowl. Add chicken, a few pieces at a time, and turn to coat. Transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, until no longer pink, 15-20 minutes. Spoon pasta sauce over chicken. Top with mozzarella and, if desired, Parmesan cheese. Bake until cheese is melted, 2-3 minutes longer. Serve on rolls.

Nutrition Facts : Calories 509 calories, Fat 13g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 1125mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 50g protein.

CHICKEN MOZZARELLA SANDWICHES



Chicken Mozzarella Sandwiches image

Make and share this Chicken Mozzarella Sandwiches recipe from Food.com.

Provided by carolinafan

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

1 1/2 cups chunky garden combination pasta sauce, with tomatoes, Onion & Garlic
4 refrigerated fully cooked breaded chicken cutlets (about 14 ounces)
4 slices mozzarella cheese
4 round hard rolls, split

Steps:

  • Bring pasta sauce to a boil in a medium skillet over medium-high.
  • Arrange chicken in sauce.
  • Cover and cook over low heat 5 minutes or until chicken is heated through.
  • Top chicken with cheese.
  • Cover and cook until cheese is melted.
  • Serve on rolls.

Nutrition Facts : Calories 253.7, Fat 8.9, SaturatedFat 4.2, Cholesterol 22.8, Sodium 491.3, Carbohydrate 30.7, Fiber 1.3, Sugar 1.3, Protein 12.1

CHICKEN WITH ROASTED GARLIC POTATOES



Chicken with Roasted Garlic Potatoes image

Golden chicken and potatoes roast together in a buttery seasoning that starts with Italian salad dressing mix.

Provided by dt

Time 2h30m

Yield 6

Number Of Ingredients 7

2 small heads garlic, unpeeled
¼ cup butter, at room temperature
1 (.6 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
1 teaspoon chopped fresh thyme
½ teaspoon ground paprika
1 (6 pound) roasting chicken
1 ½ pounds red new potatoes, halved

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Cut off and discard 1/2 inch from the top of each garlic head.
  • Combine butter, Italian dressing mix, thyme, and paprika in a large bowl.
  • Place chicken in a large roasting pan. Spread 1/2 of the butter mixture over the chicken skin.
  • Add potatoes to the bowl with the remaining butter mixture; toss until coated. Place potatoes in the pan around chicken, then add garlic heads, with cut-sides up.
  • Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C). Remove from the oven, and let rest 10 minutes.
  • While the chicken is resting, remove garlic from the pan. Allow it to cool slightly, then slip garlic cloves from the skins. Place 1/2 of the garlic in a bowl; stir in potatoes and transfer to a platter.
  • Carve chicken and transfer to the platter.
  • Skim and discard fat from pan drippings; transfer drippings to a bowl. Mash remaining garlic into the drippings. Serve with chicken and potatoes.

Nutrition Facts : Calories 751.3 calories, Carbohydrate 25.6 g, Cholesterol 214.4 mg, Fat 42.1 g, Fiber 2.9 g, Protein 64.4 g, SaturatedFat 14.5 g, Sodium 704.3 mg, Sugar 2.5 g

HOT SLOW-ROASTED PORK, ONION, AND MOZZARELLA SANDWICHES



Hot Slow-Roasted Pork, Onion, and Mozzarella Sandwiches image

Provided by Rick Rodgers

Categories     Sandwich     Onion     Pork     Roast     Sauté     Super Bowl     Mozzarella     Spice     Bell Pepper     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 21

Pork
4 large garlic cloves
1 1/2 teaspoons coarse kosher salt
1/4 cup chopped fresh parsley
3 tablespoons extra-virgin olive oil
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried rosemary
1 teaspoon dried rubbed sage
1 teaspoon fennel seeds, ground in mortar with pestle or spice grinder
1 teaspoon ground black pepper
1 9-pound whole pork shoulder with bone
1 tablespoon cornstarch
1 tablespoon red wine vinegar
Vegetables
3 tablespoons extra-virgin olive oil
1 pound onions, halved, cut into 1/4-inch-thick slices
1 pound red bell peppers, seeded, cut into 1/2-inch-wide strips
1/2 pound green bell peppers, seeded, cut into 1/2-inch-wide strips
10 crusty rolls, split, toasted
1 1/2 pounds fresh mozzarella cheese, thinly sliced

Steps:

  • For pork:
  • Chop garlic on work surface. Sprinkle with 1 1/2 teaspoons kosher salt and mince until paste forms. Transfer paste to small bowl; mix in parsley and next 7 ingredients. Using small sharp knife, make 20 evenly spaced 1-inch-long, 2-inch-deep slits in pork. Stuff seasoning mixture into slits. Sprinkle outside of pork with salt and pepper. Let stand 1 hour for seasonings to penetrate.
  • Position rack in bottom third of oven and preheat to 325°F. Place rack in large roasting pan; place pork on rack. Roast until thermometer inserted into thickest part registers 170°F, about 4 1/2 hours. Let pork rest 30 minutes. Transfer to work surface. Maintain oven temperature; reserve roasting pan.
  • Thickly slice pork off bone. Coarsely chop or tear slices and place in large baking dish; cover with foil. Pour juices from roasting pan into 4-cup measuring cup. Spoon off fat. If necessary, add enough water to degreased juices to measure 2 cups. Stir 2 tablespoons juices and cornstarch in small saucepan until cornstarch dissolves; whisk in remaining juices and vinegar. Whisk over medium heat until sauce boils and thickens, about 2 minutes. Season to taste with salt and pepper.
  • For vegetables:
  • Heat oil in heavy large skillet over medium-high heat. Add onions and all peppers; sauté until vegetables are tender and brown, stirring occasionally, about 30 minutes. Sprinkle with salt and pepper.
  • Arrange roll bottoms on work surface; mound with warm pork and drizzle with sauce. Cover with cheese, vegetables, and roll tops. Serve warm.

CHICKEN AND CARAMELIZED-ONION SANDWICHES



Chicken and Caramelized-Onion Sandwiches image

Spare the bit of extra time it takes to slow-cook onions to caramelized sweetness, then get the time back with easy cooked chicken and refrigerated rolls.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
2 medium onions, cut into 1/4-inch-thick slices
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon soy sauce
8 Pillsbury™ Home Baked Classics™ Frozen Crusty French Dinner Rolls (from 12.4-oz. pkg.)
8 (1-oz.) slices cooked chicken breast
8 lettuce leaves
8 thin slices tomato
2 teaspoons Dijon mustard

Steps:

  • Heat oil in large skillet over medium-high heat until hot. Add onions; cook about 3 minutes or until soft, stirring frequently. Stir in brown sugar, vinegar and soy sauce. Reduce heat to medium; cook 6 to 8 minutes or until onions are deep golden brown and very tender, stirring occasionally.
  • Meanwhile, bake dinner rolls as directed on package.
  • To assemble sandwiches, split warm rolls. Layer caramelized onions, chicken, lettuce and tomato on bottom halves of rolls. Spread top halves with mustard; cover sandwiches with top halves of rolls.

Nutrition Facts : Calories 405, Carbohydrate 49 g, Cholesterol 50 mg, Fat 2, Fiber 3 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 750 mg, Sugar 11 g

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