Chicken Roasted Pepper And Pesto Sandwich Recipes

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BROILED CHICKEN AND ROASTED PEPPER SANDWICHES



Broiled Chicken and Roasted Pepper Sandwiches image

Provided by Laura M. Ortega

Yield Serves 2

Number Of Ingredients 9

1 large red or yellow bell pepper
1/2-pound Parmigiano-Reggiano
2 skinless boneless chicken breast halves
1 tablespoon balsamic vinegar
4 tablespoons olive oil
freshly ground black pepper
a round loaf of crusty bread (about 8 inches in diameter)
1 large garlic clove
1/4 cup packed fresh basil leaves

Steps:

  • Preheat broiler.
  • Quick-roast and peel bell pepper and cut into 1-inch-wide strips. With a vegetable peeler shave enough Parmigiano-Reggiano to measure about 1/2 cup.
  • Put chicken between 2 sheets of dampened plastic wrap and with a rolling pin or flat side of a meat pounder lightly pound to about 1/4 inch thick. Arrange chicken on lightly oiled rack of a broiler pan.
  • In a small bowl whisk together vinegar, 1 tablespoon oil, pepper, and salt to taste. Brush chicken with vinaigrette and broil 2 to 3 inches from heat 5 minutes. Turn chicken over and brush with vinaigrette. Discard any remaining vinaigrette and broil chicken until just cooked through, about 5 minutes more. Transfer chicken to a plate and keep warm, loosely covered with foil.
  • Cut four 1/2-inch-thick slices from middle of loaf and lightly brush both sides of each slice with remaining 3 tablespoons oil. Toast bread slices on broiler pan under broiler. Halve garlic clove crosswise and rub over 1 side of each slice of toast.
  • Assemble sandwiches with chicken, peppers, cheese shavings, and basil and season with salt and freshly ground pepper.

CHICKEN PESTO SANDWICHES



Chicken Pesto Sandwiches image

These easy sandwiches are great for game day! They're tasty, and also so easy to prep ahead and assemble later at the event. Colleen Sturma - Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

6 boneless skinless chicken breast halves (4 ounces each)
3/4 cup prepared pesto, divided
1/2 teaspoon salt
1/4 teaspoon pepper
12 slices Italian bread (1/2 inch thick), toasted
1 jar (12 ounces) roasted sweet red peppers, drained
1/4 pound fresh mozzarella cheese, cut into six slices

Steps:

  • Flatten chicken to 1/4-in. thickness. Spread 1 tablespoon pesto over each chicken breast; sprinkle with salt and pepper. Grill chicken, covered, over medium heat for 3-5 minutes on each side or until no longer pink., Spread 3 tablespoons pesto over six slices of toast; layer with red peppers, chicken and cheese. Spread remaining pesto over remaining toast; place over top.

Nutrition Facts : Calories 495 calories, Fat 21g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 1048mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 37g protein.

TOASTED RED PEPPER CHICKEN SANDWICH



Toasted Red Pepper Chicken Sandwich image

Sweet red pepper mayo stars in this honey-grilled chicken sandwich you can whip up for a quick and easy lunch.

Provided by Dietz & Watson

Categories     Trusted Brands: Recipes and Tips     Dietz & Watson

Time 10m

Yield 1

Number Of Ingredients 7

2 thin slices hearth bread
1 tablespoon Dietz & Watson Sweet Red Pepper Mayo
3 large leaves iceberg lettuce
2 thin slices tomato
8 ounces Dietz & Watson Honey Grilled Chicken
2 thin slices Dietz & Watson Yellow Cheddar
2 pickle spears

Steps:

  • Lightly toast bread.
  • Spread a small amount of Dietz & Watson Sweet Red Pepper Mayo on one slice of bread.
  • Layer your sandwich as follows: bread, lettuce, tomato, Dietz & Watson Honey Grilled Chicken, Dietz & Watson Yellow Cheddar, bread.
  • Top sandwich with two pickle spears.

Nutrition Facts : Calories 477.8 calories, Carbohydrate 27.2 g, Cholesterol 126.5 mg, Fat 18.2 g, Fiber 1.5 g, Protein 51.6 g, SaturatedFat 3.8 g, Sodium 1952.2 mg, Sugar 10.5 g

ROASTED PEPPER CHICKEN SANDWICHES



Roasted Pepper Chicken Sandwiches image

This is such a wonderful, flavorful sandwich perfect for a casual dinner, special lunch, or when hosting a luncheon. It's sure to get rave reviews. -Laura Merkle of Dover, Deleware

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 21

1 tablespoon lemon juice
1 tablespoon Dijon mustard
2 teaspoons olive oil
1 garlic clove, minced
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
4 boneless skinless chicken breast halves (4 ounces each)
PEPPER MIXTURE:
1 large onion, thinly sliced
1 teaspoon sugar
4 garlic cloves, minced
3/4 teaspoon fennel seed, crushed
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
1 jar (7 ounces) roasted sweet red peppers, drained and sliced
1 tablespoon red wine vinegar
SANDWICHES:
1 loaf (8 ounces) focaccia bread
4 teaspoons fat-free mayonnaise
4 slices reduced-fat Swiss cheese

Steps:

  • In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for 1 hour. , In a large nonstick skillet coated with cooking spray, cook and stir onion and sugar over medium heat until tender. Add garlic and seasonings; cook for 1 minute. Stir in roasted peppers and vinegar; cook 2 minutes longer. Remove from the heat; keep warm., Drain chicken if necessary, discarding any excess marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Cut into 1/2-in. strips., Cut focaccia in half lengthwise; spread mayonnaise over cut side of bread bottom. Layer with cheese, chicken strips and pepper mixture. Replace bread top; lightly press down. Grill, covered, for 2-3 minutes or until cheese is melted. Cut into four sandwiches.

Nutrition Facts : Calories 404 calories, Fat 11g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 795mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 2g fiber), Protein 35g protein.

ROASTED PEPPER AND PESTO CHICKEN SANDWICH



Roasted Pepper and Pesto Chicken Sandwich image

Provided by Food Network

Yield 4

Number Of Ingredients 10

4 TYSON® Chicken Breast Fillets
1 roasted red bell pepper (roast your own or use jarred roasted peppers)
1 roasted yellow bell pepper
1 roasted orange bell pepper
1/3 cup prepared pesto
1/4 cup mayonnaise
2-3 tablespoons garlic powder
4 tablespoons butter
4 ciabatta rolls
4 slices provolone cheese

Steps:

  • Prepare Tyson chicken according to package directions. Set aside and keep warm.
  • Split rolls and spread butter evenly on cut sides of both tops and bottoms. Place rolls on a baking sheet, butter side up, and sprinkle with garlic powder. Place baking sheet under broiler until rolls are golden brown.
  • Mix together pesto and mayonnaise, spread onto garlic rolls. Place one prepared Tyson Chicken Breast Fillet on each garlic bun bottom, top with provolone cheese and a few slices from each bell pepper (or use all red from a jar of roasted red peppers). Finish your sandwich with the garlic roll tops and enjoy!

SHREDDED CHICKEN SANDWICHES WITH PESTO MAYONNAISE



Shredded Chicken Sandwiches with Pesto Mayonnaise image

Chicken thighs are slow cooked with red bell pepper and garlic, then shredded and served with pesto mayonnaise on a hoagie roll.

Provided by Jennifer Uhrlaub

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 8h10m

Yield 6

Number Of Ingredients 7

8 (6 ounce) chicken thighs
1 (12 ounce) jar roasted red peppers, drained and chopped
3 tablespoons bottled minced garlic
½ cup mayonnaise
1 tablespoon pesto
6 (6 inch) hoagie rolls, split lengthwise
2 large tomatoes, sliced

Steps:

  • Place chicken in the bottom of a slow cooker. Add roasted red peppers and garlic.
  • Cook on Low until chicken is no longer pink at the bone and the juices run clear, about 8 hours.
  • While the chicken is cooking, mix mayonnaise and pesto in a small bowl. Store in the refrigerator.
  • Shred chicken with 2 forks. Use a slotted spoon to put chicken and pepper mixture onto hoagie rolls.
  • Serve with pesto mayonnaise and sliced tomatoes.

Nutrition Facts : Calories 690.4 calories, Carbohydrate 45.1 g, Cholesterol 144.4 mg, Fat 35 g, Fiber 3.6 g, Protein 46.4 g, SaturatedFat 7.6 g, Sodium 865.9 mg, Sugar 6.1 g

CHICKEN BREAST WITH ROASTED RED PEPPER SANDWICH



Chicken Breast With Roasted Red Pepper Sandwich image

Awesome sandwich! This is an original from my husband, Evan. This is a big sandwich. Obviously, you can use adjust the chicken breast size to suit your needs. Prep time includes grilling the chicken.

Provided by Claudia Dawn

Categories     Lunch/Snacks

Time 20m

Yield 1 serving(s)

Number Of Ingredients 7

1 chicken breast, grilled
1/2 roasted red pepper
1/2 avocado
1 slice swiss cheese
1 slice tomatoes
lettuce
2 slices bread or 2 slices buns

Steps:

  • Broil or grill chicken breasts (I recommended seasoning it with Worcestershire sauce, a sprinkle of seasoned pepper and garlic salt while cooking).
  • Serve chicken on bread topped with remaining ingredients.
  • Compliment with condiment of choice: Dijon mustard, mayonnaise and/or ranch dressing.

CHICKEN BREAST WITH ROASTED PEPPERS AND MOZZARELLA PANINI



Chicken Breast with Roasted Peppers and Mozzarella Panini image

Treat game-day guests to grilled sandwiches adapted from Tom Colicchio's 'wichcraft restaurant. Photo Credit: Bill Bettencourt

Provided by Martha Stewart

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

Yield Makes 4 sandwiches

Number Of Ingredients 10

1/4 cup coarse salt
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breast
8 slices sourdough bread
1/4 cup Spinach-Basil Pesto
1/2 cup Roasted Peppers, chopped
8 ounces fresh mozzarella or buffalo mozzarella, sliced

Steps:

  • In a large saucepan, bring 8 cups water to a gentle simmer. Generously salt water. Add thyme, rosemary, bay leaves, and pepper. Add chicken and simmer until chicken registers 160 degrees on an instant-read thermometer. Remove from heat and let chicken cool in liquid. Store chicken in liquid, covered and refrigerated, until ready to use.
  • Preheat a sandwich press according to the manufacturer's instructions.
  • Remove chicken breast from poaching liquid and thinly slice; divide evenly among 4 slices of bread. Spread pesto on top of chicken; top with peppers and mozzarella. Sandwich with remaining 4 slices of bread and place on sandwich press. Close the lid and apply slight pressure; cook until bread is golden and cheese is melted, 5 to 8 minutes. If bread is sticking to the press, continue to cook and bread will unstick itself. If press is generating more heat from the bottom, flip the sandwich halfway through cooking.
  • Remove sandwich from press and cut in half before serving.

CHICKEN PESTO & FETA CHEESE SANDWICH



Chicken Pesto & Feta Cheese Sandwich image

This is a great sandwich & about the best way I know to use leftover grilled chicken & roasted peppers, so plan ahead for it + marinating the mushrooms. My source is the Wildflower Bread Co in Scottsdale, AZ. Stated times do not include the original prep/cooking of the chicken & peppers or the refrigerated marination of the mushrooms. Enjoy! .. *Edited to Add* -- This recipe was included for Greece in ZWT6 due to its strong Mediterranean influence + the use of feta cheese & pesto. :-)

Provided by twissis

Categories     Lunch/Snacks

Time 20m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 8

4 ounces mixed mushrooms, sliced thin
1 ounce balsamic vinegar
4 ounces red bell peppers, roasted
2 medium tomatoes
4 (4 ounce) boneless skinless chicken breast halves (Approx 4 oz ea)
4 Italian rolls
4 ounces pesto sauce
4 ounces feta cheese

Steps:

  • Marinate mushrooms in balsamic vinegar for at least 24 hrs under refrigeration, stirring occasionally. Discard any excess marinade when ready to assumble sandwiches.
  • Slice peppers into 1/4-in wide strips.
  • Slice tomatoes into 1/4-in thick slices.
  • Trim any fat or rib meat from the chicken breasts & grill till done.
  • To assemble sandwich: Slice 1 roll in half lengthwise. Spread 1 oz of pesto on the bottom of the roll, then crumble 1 oz of feta on top of pesto, covering the entire surface.
  • Place a chicken breast on top of the feta, then 1/2 oz of mushrooms on the chicken, 1 oz of roasted red pepper strips on top of the mushrooms & finish w/3 tomato slices & the top of the roll.
  • Insert 2 toothpicks, slice on the diagonal & serve.

Nutrition Facts : Calories 340.1, Fat 11.2, SaturatedFat 5.5, Cholesterol 99.4, Sodium 666, Carbohydrate 25.6, Fiber 2.5, Sugar 5.2, Protein 32.5

SMOKY BELL-PEPPER PESTO ON GRILLED CHICKEN SANDWICHES



Smoky Bell-Pepper Pesto on Grilled Chicken Sandwiches image

Break your mayonnaise habit by slathering this fiery spread on sandwiches. Roasting brings out the sweetness of bell peppers, and chipotle pepper turns up the smoky-spicy quotient.

Provided by Martha Stewart

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

Number Of Ingredients 11

1 pound boneless, skinless chicken breast
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 large roasted red bell peppers, stems and seeds removed
1 jarred chipotle pepper in adobo, chopped
1/4 teaspoon chopped garlic (about 1 small clove)
2 tablespoons raw almonds, toasted
1 teaspoon fresh oregano
8 slices whole-grain bread, toasted
4 leaves escarole
4 slices sharp cheddar (4 ounces)

Steps:

  • Preheat grill to medium-high. Season chicken with salt and pepper and drizzle with oil. Grill chicken until cooked through, 5 to 6 minutes per side. Let stand 5 minutes, then slice on the bias.
  • Pulse bell peppers, chipotle pepper, garlic, almonds, and oregano in a food processor until coarsely chopped. Drizzle remaining 2 tablespoons oil and process until combined. Season with salt and pepper.
  • Spread each slice of bread with pesto. Layer with sliced chicken, escarole, and cheddar.

Nutrition Facts : Calories 464 g, Cholesterol 91 g, Fat 21 g, Fiber 6 g, Protein 38 g, SaturatedFat 7 g, Sodium 717 g

CHICKEN BREAST WITH ROASTED PEPPERS, MOZZARELLA, AND SPINACH-BASIL PESTO



Chicken Breast with Roasted Peppers, Mozzarella, and Spinach-Basil Pesto image

We devised this sandwich partly to challenge ourselves. Usually prepared in advance of its use in a sandwich, chicken loses moisture by the time it arrives there. So we looked for a way to keep the chicken moist . . . and we found it. By slowly and gently poaching the chicken, and then storing it in the poaching liquid until it's used, we lock in the moisture. (Use this trick whenever you're preparing chicken for a picnic or for use in a salad-the chicken will be moist and delicious, and without oil, to boot. Further, you can use the poaching broth for soup simply by adding more water, some vegetables, and some of the chicken.) We serve this as a pressed sandwich, but it also works well served cold.

Yield makes 4 sandwiches

Number Of Ingredients 10

1/4 cup kosher salt
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 teaspoon freshly ground black pepper
1 pound skinless and boneless chicken breast
8 slices sourdough bread
1/4 cup Spinach-Basil Pesto (page 197)
1/2 cup Roasted Peppers (page 184), chopped
8 ounces fresh mozzarella or buffalo mozzarella, sliced

Steps:

  • In a pot, bring 8 cups water to a gentle simmer and salt heavily (so it tastes like seawater). Add the thyme, rosemary, bay leaves, and pepper. Add the chicken to the poaching liquid and simmer until it reaches an internal temperature of 160°F. Allow the chicken to cool in the liquid and remove when ready to use.
  • Preheat a sandwich press according to the manufacturer's specifications (see Note, page 96). Thinly slice the chicken breasts and evenly distribute on each of 4 slices of bread. Spread the pesto on top of the chicken and top with the peppers and mozzarella. Top with the remaining 4 slices, and place in the sandwich press (no need to butter the press or the bread). Close the lid and apply slight pressure. Cook without disturbing for 5 to 8 minutes. Open the press and check for color and temperature: the cheese should be melted and the bread golden. If the bread is sticking to the press, allow it to cook for a bit longer and it will unstick itself. If the press seems to generate more heat on the bottom, flip the sandwich halfway through to ensure even cooking (making sure the ridges in the bread line up). Once cooked, remove, cut into halves, and serve.

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From foodland.ca


CHICKEN PESTO PASTA (QUICK AND EASY!) | VALERIE'S KITCHEN
2021-07-07 Cook the penne about one minute shy of the package directions. Meanwhile, cut the chicken into bite-sized pieces. While the pasta is cooking, heat the olive oil in a deep 12-inch skillet over MEDIUM-HIGH heat. Add the chicken and garlic and sauté for several minutes, until the chicken is just lightly golden brown.
From fromvalerieskitchen.com


EVERROAST® CHICKEN PESTO SANDWICH RECIPE | BOAR'S HEAD
Instructions. Slice ciabatta baguette in half lengthwise, setting the top aside. On the bottom half of the baguette, distribute arugula and tomatoes evenly. Then add layers of chicken and fresh mozzarella. Top with roasted red peppers. Spread basil pesto on the lid of the ciabatta bun, and place on top. Slice the sandwich in halves or quarters ...
From boarshead.com


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