Chicken Rolls With Red Pepper Mayo Orange Drizzle Recipes

FETAFIRE CHICKEN

Steps:

• For the marinade and the chicken: Whisk together in a large bowl the olive oil, vegetable oil, lemon juice, oregano, salt, garlic powder, onion powder and black pepper. Transfer the marinade to a large container with a tight-fitting lid or a large resealable plastic bag. Add the chicken and turn to coat evenly in the marinade. Refrigerate for at least 2 hours but no more than 3 hours.
• Meanwhile, for the Fetafire: Put the feta in a large bowl.
• Add the roasted red pepper, green bell pepper and onion purees to a food processor. Add the cayenne pepper and process until blended and smooth. Add this spicy onion-pepper mixture to the feta along with the mayonnaise and olive oil and mix thoroughly with a spatula. (The mixture should have an orange color.) Refrigerate the mixture until ready to use.
• Cook the chicken: For grilling, lightly coat grill grates with oil and preheat the grill to medium-high (400 degrees F). Remove the chicken from the marinade and allow excess to drip off, transfer to the grill and cook until nicely marked and the internal temperature of the chicken is 165 degrees F, about 5 minutes per side. For baking, preheat the oven to 375 degrees F and transfer the drained chicken breasts to a lightly oiled baking sheet and bake until the internal temperature of the chicken is 165 degrees F, about 20 minutes. Allow the chicken to cool and then cut into 1-inch cubes.
• Cook and assemble: Add 2 tablespoons of the Fetafire to a large skillet over medium heat. Add about 1 cup of the chicken cubes and toss constantly to heat through, about 2 minutes. Serve the Fetafire chicken on top of a warmed pita and top with shredded lettuce and diced tomato. Repeat with the remaining Fetafire sauce, chicken cubes, pita, lettuce and tomatoes.

CHICKEN ROLLS WITH RED PEPPER MAYO & ORANGE DRIZZLE

Steps:

• In large saucepan, place wine, water, lemon grass, garlic, peppercorns, salt, onion and ginger.
• Bring to a boil, then lower heat.
• Add chicken, cover and poach about 25 minutes.
• Remove chicken to a plate and cool; discard liquid.
• Shred chicken into large bowl and mix with red pepper mayo. (See Recipe Below) Refrigerate until chilled.
• Pour orange juice into saute pan and boil over medium heat to reduce to syrupy consistency, about 20 minutes.
• Toast deli rolls and place lettuce leaves on each.
• Divide chicken mixture evenly among 6 rolls and sprinkle fennel shreds over each.
• Drizzle orange syrup over top.
• Place a chicken roll on each of six plates and garnish with orange slice and fennel frond.
• To make Red Pepper Mayo: In food processor, place 2/3 cup bottled roasted red pepper, chopped, and 1 garlic clove. Process to form a paste. Add 1 cup mayonnaise, 1/2 teaspoon orange zest and 1/4 teaspoon hot sauce. Pulse to blend.