CHICKEN PESTO SANDWICH
Lightened up with Greek yogurt, this hearty sandwich is one of the quickest, most tastiest meals you'll ever have!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 13
Steps:
- To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside. In a large bowl, combine chicken, 1/2 cup pesto, Greek yogurt, salt and pepper, to taste. Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture.
CHICKEN SANDWICH WITH WHITE BEAN AND PESTO SPREAD
Amp up the flavors of traditional chicken sandwiches with our simple white bean spread with pesto. It's ready to spread in only 20 minutes.
Provided by Inspired Taste
Categories Lunch
Time 20m
Yield 8
Number Of Ingredients 10
Steps:
- In food processor, process cannellini beans, garlic, lemon juice, olive oil and basil pesto with on-and-off pulses until mixture is smooth. Season with salt and pepper to taste. Transfer mixture to medium bowl. Cover with plastic wrap; refrigerate until ready to use.
- To make sandwiches, spread about 1 tablespoon White Bean and Pesto Spread onto each slice of bread. Divide chicken among 8 of the bread slices. Arrange lettuce on remaining 8 bread slices. Place lettuce-topped bread slices upside-down over chicken. Cut sandwiches in half.
Nutrition Facts : ServingSize 1 Serving
CHICKEN PESTO SANDWICH
Tender chunks of chicken breast are cooked together with onion, zucchini, mushrooms, bell pepper, and pesto sauce for a flavorful sandwich filling that will satisfy a hungry crowd.
Provided by Allrecipes
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 50m
Yield 8
Number Of Ingredients 17
Steps:
- Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat.
- Heat a large pot or Dutch oven over medium-high heat. Add chicken mixture and cook, stirring frequently, until chicken begins to brown, about 5 minutes. Add yellow bell pepper, onion, zucchini, and balsamic vinegar and cook until onion begins to soften, about 5 minutes.
- Stir mushrooms and 1 tablespoon basil into chicken mixture and cook until mushrooms have softened, about 5 minutes. Add mozzarella cheese and pesto sauce; toss to coat. Stir in cherry tomatoes and cook until warmed through, 2 to 3 minutes.
- Spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.
Nutrition Facts : Calories 525.1 calories, Carbohydrate 41.3 g, Cholesterol 65 mg, Fat 26.9 g, Fiber 3.6 g, Protein 29.4 g, SaturatedFat 9.4 g, Sodium 959.9 mg, Sugar 5.2 g
CHICKEN PESTO SANDWICHES
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
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.
ROASTED PEPPER AND PESTO CHICKEN SANDWICH
Provided by Food Network
Yield 4
Number Of Ingredients 10
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!
PESTO CHICKEN SALAD SANDWICHES
I can't keep chicken salad in this house....the family loves it so much!! This is a real treat when I make them.
Provided by SkinnyMinnie
Categories Lunch/Snacks
Time 10m
Yield 4 sandwiches
Number Of Ingredients 9
Steps:
- In a medium bowl, stir chicken and pesto together.
- Stir in bell pepper and salt and pepper to taste.
- Layer lettuce, onion and cheese on bottom half of each foxaccia square.
- Spread each with about 1/2 cup chicken mixture and top with another piece of focaccia.
- To serve, halve each sandwich diagonally.
- TIP: Some prepared pesto is drier than others, so if chicken mixture appears dry, stir in the Tbs. of olive oil.
Nutrition Facts : Calories 261.1, Fat 15.6, SaturatedFat 6.5, Cholesterol 71.8, Sodium 308.7, Carbohydrate 4.1, Fiber 1, Sugar 1.8, Protein 25.5
SHREDDED CHICKEN SANDWICHES WITH PESTO MAYONNAISE
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
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
GRILLED CHICKEN AND ESCAROLE SANDWICH WITH WHITE-BEAN SPREAD
For a midday pick-me-up, indulge in a well-stacked sandwich. Grilledchicken andgarlicky white-bean spread supply protein, while escarole adds folate. Multigrain bread helps sustain energy (the soft white variety can make energy flag).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 13
Steps:
- Whisk together oregano, vinegar, and 1 tablespoon oil. Brush marinade onto both sides of chicken. Transfer chicken to a nonreactive dish; cover, and refrigerate at least 2 hours or overnight.
- Put remaining 2 tablespoons oil and the garlic into a large skillet. Cook over medium heat, stirring occasionally, until garlic has softened, about 2 minutes. Add beans and reserved liquid, and rosemary. Cook, mashing beans with the back of a wooden spoon, 5 minutes. Add 1/4 teaspoon salt; season with pepper. Transfer to a small bowl. Cover, and set aside
- Heat a large grill pan over medium-high heat. Coat with cooking spray. Add chicken. Grill, turning once, until cooked through, 3 to 4 minutes per side. Season with remaining 1/2 teaspoon salt. Transfer to a plate; let cool slightly. Cut chicken into 1/4-inch-thick slices; set aside.
- Toast bread. Spread each slice with white-bean spread, dividing evenly. Top 4 slices with the chicken, radishes, and escarole, and then the remaining bread.
Nutrition Facts : Calories 409 g, Cholesterol 49 g, Fat 13 g, Fiber 6 g, Protein 29 g, Sodium 541 g
VEGGIE SANDWICH WITH WHITE BEAN PESTO
You can either grill, steam, or broil the veggies here. This recipe was written to serve in sandwich form however you could also skip the sandwich and serve over pasta or rice, with a baked potato or eat as is!! Feel free to use the pesto by itself as well!
Provided by Mindelicious
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the pesto, heat oil in a small nonstick pot over medium heat. Add garlic cook until lightly browned. **If you have roasted garlic on hand skip the first part & just use that**. Transfer to a food processor, add beans, parsley, rosemary, salt, Tabasco, and lemon juice and puree until smooth and creamy. Set pesto aside.
- For the sandwiches, steam eggplant, squash, and zucchini until tender, about 3 to 5 minutes. (Alternately, vegetables may also be grilled or broiled approximately 2 inches from a flame or heating element for 2 to 3 minutes until tender).
- Spread half of the reserved pesto evenly over length of one side of the baguette. Layer baguette with eggplant, squash, and zucchini, then top with red onions, tomatoes, and spinach. Spread remaining pesto on the other half of the baguette and arrange it over the vegetables to make a sandwich, pressing halves together lightly. Cut into 4 pieces and serve.
Nutrition Facts : Calories 489.9, Fat 6, SaturatedFat 1.1, Sodium 1485.9, Carbohydrate 92.5, Fiber 16.6, Sugar 7.2, Protein 18.9
WHITE BEAN AND PESTO DIP
Serve this lowfat dip with healthy dippers, such as Armenian cracker bread, sliced red bell pepper, carrot sticks and cauliflower and broccoli florets.
Categories Condiment/Spread Bean No-Cook Vegetarian Quick & Easy Low Cal Healthy Bon Appétit Hors D'Oeuvre
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Process beans in processor until smooth. Stir in pesto. Add lemon juice to taste. Season with salt and pepper. (Can be prepared 1 day ahead.) Stir dip before serving.
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THE ULTIMATE CHICKEN AND PESTO SANDWICH
From thebrilliantkitchen.com
Servings 4Total Time 15 minsEstimated Reading Time 1 min
- Heat the oil in a pan over medium heat. Wash and slice the chicken breasts in halves, then place them in a bowl. Mix in the pesto, salt and pepper until evenly coated. Cook the chicken, covered, for 3-5 minutes on each side, or until no longer pink.
- Meanwhile, toast the bread in a toaster or broil in the oven on its lowest setting for 1-2 minutes on each side. Optional: add butter to toast.
- Top bread with (half) sliced avocado, 2 halves of chicken, 1 piece of mozzarella and 1 tbsp of sun dried tomatoes spread over.
- Optional: Place sandwich back on the pan over medium heat, covered, for 30 seconds or until cheese is melted. Cut into half or quarters and secure with toothpick to serve.
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