Giada Chicken Sandwich Recipes

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GREEN CHICKEN FINGER SANDWICHES



Green Chicken Finger Sandwiches image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 12 sandwiches

Number Of Ingredients 9

1 1/2 cups panko breadcrumbs
2 teaspoons matcha powder
1/2 cup flour
1 teaspoon salt
2 eggs
1 pound chicken tenders (about 12 tenders)
1/4 cup sliced almonds
12 split-top hot dog buns
Ketchup

Steps:

  • Preheat the oven to 400 degrees F. Line a straight-sided baking sheet with parchment paper.
  • In a pie plate or shallow bowl, mix together the panko and matcha powder. In a separate bowl, mix the flour and 1/2 teaspoon of the salt. Beat the eggs in a third shallow bowl.
  • One tender at a time, dredge the chicken in the seasoned flour, then in the egg, and then in the matcha panko. Place the breaded tenders on the prepared baking sheet. Brush an almond slice with a little beaten egg and place it on the tip of a tender "finger." Repeat with almond slices for the remaining tenders.
  • Bake the tenders until lightly golden and cooked through, 12 to 15 minutes. Sprinkle with the remaining 1/2 teaspoon salt. Place 1 tender in each hot dog bun and squirt ketchup "blood" over the fingers.

CHICKEN PARMESAN SANDWICH



Chicken Parmesan Sandwich image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

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.

GRILLED CHICKEN AND AVOCADO NAPOLEONS



Grilled Chicken and Avocado Napoleons image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

2 (9 by 10-inch) sheet frozen puff pastry, thawed and cut into 12 (3 by 5-inch) rectangles
4 (4-ounce) boneless and skinless chicken breast halves
Kosher salt
Olive oil, for drizzling
3 tablespoons reduced fat mayonnaise
1/4 teaspoon cayenne pepper
1/2 large avocado, thinly sliced into 8 pieces
2 cups baby spinach leaves

Steps:

  • Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
  • Place the pastry on the prepared baking sheets. Using the tines of a fork, prick the top of the pastry all over. Cover the pastry with parchment paper and place another baking sheet on top. Bake for 25 minutes until golden. Remove the top baking sheets and parchment paper. Set aside to cool.
  • Preheat a grill pan or preheat a gas or charcoal grill. Season the chicken with salt and drizzle with olive oil. Grill until the chicken is cooked through, about 5 to 6 minutes on each side. Set aside to cool.
  • In a small bowl, mix together the mayonnaise and cayenne pepper.
  • To assemble the Napoleons: Place 4 pieces pastry on a work surface. Slice each chicken breast diagonally into 6 (1/4-inch thick) slices. Place 3 chicken breast slices on each piece of pastry. Place 1/4 cup of spinach and 1 avocado slice on top. Spread 1 teaspoon of the mayonnaise mixture on the underside of another 4 pieces of pastry to create the middle layer of each Napoleon. Place on top. Repeat the layering. Each Napoleon should be completed with a piece of pastry as its top.
  • Arrange the Napoleons on a platter and serve.

ROLLED CHICKEN SANDWICH WITH ARUGULA AND PARSLEY AIOLI



Rolled Chicken Sandwich with Arugula and Parsley Aioli image

Provided by Giada De Laurentiis

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 13

1/2 cup lightly packed baby arugula
1/2 cup lightly packed fresh flat-leaf parsley
1 anchovy fillet
2 teaspoons chopped fresh chives
1 small garlic clove, coarsely chopped
1/4 cup mayonnaise
1/2 cup low-fat plain yogurt
1 teaspoon white wine vinegar
1 teaspoon lemon zest
Salt and freshly ground black pepper
8 ounces roasted chicken breast, shredded (about 2 small chicken breasts)
4 (8-inch) whole-wheat tortillas (recommended: Guerrero)
1 1/3 cups baby arugula

Steps:

  • For the Aioli: Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth. Transfer the aioli to a medium bowl. Season with salt and pepper.
  • For the Sandwich: Add the shredded chicken to the aioli and mix well. Preheat a heavy-bottomed skillet over medium heat. Using tongs, add the tortillas, 1 at a time, and cook until warm, about 30 seconds each side. Place the warm tortillas on a work surface and spread with the chicken mixture, leaving a 1/2-inch border. Sprinkle the arugula over the chicken mixture. Carefully roll up the tortillas, jelly-roll fashion. Cut each rolled sandwich in half, diagonally, and transfer to a serving platter. Serve.

Nutrition Facts : Calories 362, Fat 14.5 grams, SaturatedFat 3 grams, Cholesterol 66 milligrams, Sodium 681 milligrams, Carbohydrate 29 grams, Fiber 5 grams, Protein 29 grams, Sugar 2 grams

GIADA DE LAURENTIIS'S GARLIC AND CITRUS CHICKEN



Giada De Laurentiis's Garlic and Citrus Chicken image

I watched Giada make this on a recent episode of "Everyday Italian" on the Food Network. It is SO GOOD and pretty easy to prepare. She made the Penne with Spinach Sauce to go with it.

Provided by Kerry Ciulla

Categories     Chicken

Time 2h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (5 -6 lb) roasting chickens, neck and giblets discarded
salt & freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14 ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
kitchen string or butcher kitchen twine

Steps:

  • Position the rack in the center of the oven and preheat to 400 degrees F.
  • Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
  • Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
  • Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Nutrition Facts : Calories 637.8, Fat 44.2, SaturatedFat 11.9, Cholesterol 178.2, Sodium 208.2, Carbohydrate 13.7, Fiber 1.2, Sugar 7.2, Protein 45.8

FRIED CHICKEN SANDWICH



Fried Chicken Sandwich image

These are pretty darn close to those Chick-fil-A sandwiches found in the mall food court. I like to make them on Sundays. Serve with waffle fries!

Provided by RainbowJewels

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 6

Number Of Ingredients 14

3 skinless, boneless chicken breast halves
12 dill pickle slices, with brine
peanut oil for frying
1 cup all-purpose flour
2 tablespoons powdered sugar
1 teaspoon salt
paprika
½ teaspoon ground black pepper
½ teaspoon celery salt
½ teaspoon dried basil
2 large eggs
milk
2 tablespoons butter, softened
6 sandwich buns

Steps:

  • Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.
  • Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.
  • Whisk eggs and milk together in another bowl.
  • Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.
  • Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
  • Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired.
  • Deep-fry chicken, 3 pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.
  • Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.

Nutrition Facts : Calories 404.7 calories, Carbohydrate 183.2 g, Cholesterol 105.3 mg, Fat 19.9 g, Fiber 1.6 g, Protein 16.5 g, SaturatedFat 5.4 g, Sodium 1440.4 mg, Sugar 3.9 g

GIADA'S ASIAN CHICKEN SALAD



Giada's Asian Chicken Salad image

Just watched Giada make this and it looks so light and tasty! Can't wait to try it. Update: did try and have changed the dressing slightly, in agreement with the first review.

Provided by mapaklenk

Categories     Chicken Breast

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 large carrot, peeled
3 cups napa cabbage, shredded, 1 small cabbage
3 cups romaine lettuce, shredded
1 small red bell pepper, seeded and deveined, thinly sliced
2 tablespoons fresh Thai basil or 2 tablespoons fresh mint leaves, chopped
2 cups chicken, thinly sliced, from store-bought rotisserie (about 2 small chicken breasts)
1/2 cup slivered almonds, toasted
1 tablespoon toasted sesame seeds
1 ounce vegetable oil
2 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
1/2 teaspoon granulated sugar
kosher salt & freshly ground black pepper (optional)
1/2 cup chow mein noodles

Steps:

  • For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.
  • For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.
  • Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.
  • **Cook's Note: To toast the slivered almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly golden. Cool completely before using.

GIADA'S BALSAMIC CHICKEN DRUMETTES



Giada's Balsamic Chicken Drumettes image

I was thinking about what to cook for tomorrow and I remembered a balsamic-glazed chicken I had in 2 different Italian restaurants. I decided to look for a "similar" recipe and found this one by Giada De Laurentiis. I have not tried it...but will soon! I'll let you know! (Courtesy of FoodNetwork)

Provided by Vanessa

Categories     Chicken Thigh & Leg

Time 2h31m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup balsamic vinegar
1/2 cup honey
1/4 cup soy sauce
1/2 cup brown sugar
5 sprigs rosemary
5 garlic cloves, halved
10 -12 chicken drumsticks
2 tablespoons toasted sesame seeds
1/4 cup fresh flat-leaf parsley, chopped

Steps:

  • Mix balsamic, honey, brown sugar, soy sauce, rosemary, and garlic in a big ziploc bag.
  • Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar.
  • Add the chicken to the bag and seal trying to leave as little air as possible.
  • Marinate in the fridge for 2 hours
  • Preheat the oven to 450°F.
  • Place chicken on a foil-lined baking sheet.
  • Bake until the skin is caramelized (about 30 to 35 minutes).
  • Place marinade in a saucepan and bring to a boil; reduce heat to simmer on low heat until it thickens (15minutes).
  • Brush some of the cooked marinade over the chicken (once the chicken is cooked).
  • Sprinkle with sesame seeds and parsley when serving.

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Top Asked Questions

Is Giada De Laurentiis'chicken marsala dairy free?
Though it may be a dish you associate with dining out at your local Italian joint, Giada De Laurentiis has once again shown us just how simple and delicious making dinner at home can be. Giada recently shared a one-pan chicken Marsala recipe that's dairy free and can be easily adjusted to fit your dietary needs.
How do you make a chicken sandwich in a skillet?
For the sandwiches: Mix together the flour, breadcrumbs and salt in a shallow bowl. Heat a large skillet over medium-high heat. Add the grapeseed oil to cover the bottom of the skillet. Remove the chicken from the buttermilk, removing as much of the buttermilk as possible, and dredge in the flour mixture. Place immediately in the hot oil.
How do you make a chicken sandwich with pickles?
Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet. Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.
How do you cook chicken and mozzarella on the grill?
Place a slice of mozzarella on top of each and cover the pan for an additional minute to melt the cheese. Alternatively, you can remove the chicken to a small baking tray, top with the mozzarella and place under the broiler until melted and bubbly, about 2 minutes. Repeat with the remaining chicken.

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