Grilled Chicken And Onion Sandwich With Tomato Jam And Arugula Recipes

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GRILLED CHICKEN AND ONION SANDWICH WITH TOMATO JAM AND ARUGULA



Grilled Chicken and Onion Sandwich with Tomato Jam and Arugula image

Tangy tomato jam and Vidalia onions add flavor to grilled chicken served on a baguette.

Provided by Martha Stewart

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

Yield Makes 3 six-inch sandwiches

Number Of Ingredients 7

1 half boneless skinless chicken breast
Salt and freshly ground pepper
1 tablespoon olive oil, plus more for pan
1 Vidalia onion, sliced into 1/4-inch-thick rounds
1 eighteen-inch-long baguette
1/2 cup Tomato Jam
1/2 bunch arugula (about 4 cups loosely packed)

Steps:

  • Heat a grill or grill pan over high heat. Pound chicken between two sheets of plastic until 1/2 inch thick. Remove plastic. Sprinkle chicken generously with salt and pepper. Lightly oil grill or grill pan; cook chicken until lightly browned and cooked through, turning halfway through cooking time,10 to 15 minutes on a hot grill pan. (Time will vary depending on the grill.) Set aside.
  • Toss the onion with olive oil, salt, and pepper, and place on grill until lightly charred and soft, 8 to 10 minutes. Set aside.
  • Slice baguette lengthwise, and spread both sides with tomato jam. Slice chicken into 1/4-inch strips. Layer one side of baguette with chicken, reserved onions, and the arugula. Top with other side of bread, tomato jam facing down. Slice into three six-inch sandwiches.

GRILLED CHICKEN WITH ARUGULA, BLACK OLIVES, AND TOMATOES



Grilled Chicken with Arugula, Black Olives, and Tomatoes image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Extra-virgin olive oil
1 lemon, cut in half
Salt
Freshly ground black pepper
2 large, ripe tomatoes, cored and diced
1 bunch arugula, stemmed, and torn into small pieces
1/4 cup chopped red onion
1/2 cup pitted black olives

Steps:

  • Place the chicken breasts between 2 pieces of parchment or waxed paper and pound thin with a rolling pin. Put them in a shallow bowl; add enough olive oil to cover (1/2 to 3/4) cup), the juice of 1/2 lemon, and salt and pepper, and refrigerate for 20 to 30 minutes.
  • Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill.
  • Stir together the tomatoes, arugula, onion, olives, 1/4 cup of olive oil, the juice of the remaining lemon half, and salt and pepper; set aside while you cook the chicken.
  • Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a nonstick surface. Remove the chicken from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Transfer to plates and spoon the tomato mixture over. Serve hot.

OVEN GRILLED "CHEESE" SANDWICHES WITH ARUGULA, RED ONION AND TOMATO



Oven Grilled

Provided by Food Network

Categories     main-dish

Time 15m

Yield 2 sandwiches.

Number Of Ingredients 8

4 slices spelt bread or other whole-grain bread
Olive oil
5 ounces soy cheese or almond cheese
Freshly ground pepper
Coarse sea salt
2 very thin slices red onion
2 very thin slices tomato
8 leaves arugula, washed and dried

Steps:

  • Preheat the oven to 500 degrees.
  • Place a 10-inch nonstick pan with an ovenproof handle in the top third of the preheated oven. Allow the pan to heat for 3 to 5 minutes.
  • Brush 1 of each of the bread slices with a slight coating of olive oil.
  • Build the sandwiches by placing 2 slices of bread oil side down. Top each slice with half the cheese, spreading it evenly. Season with pepper and a few grains of salt. Top each sandwich with 1 of the remaining slices of bread, oil side up.
  • Place the sandwiches in the heated pan and cook for 5 minutes. Turn them over and cook for 5 minutes more; remove the pan from the oven. Open the sandwiches and fill with the onion, tomato and arugula.

GRILLED CHICKEN SANDWICHES WITH SUN-DRIED TOMATOES AND GOAT CHEESE



Grilled Chicken Sandwiches with Sun-Dried Tomatoes and Goat Cheese image

Categories     Sandwich     Chicken     Herb     Poultry     Picnic     Super Bowl     Low Fat     Backyard BBQ     Goat Cheese     Rosemary     Arugula     Grill     Grill/Barbecue     Healthy     Bon Appétit

Yield Serves 8

Number Of Ingredients 10

8 boneless skinless chicken breast halves, well trimmed
2 tablespoons balsamic vinegar or red wine vinegar
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons minced fresh rosemary
2 red onions, cut into 1/2-inch-thick slices
8 large French bread rolls (about 4 inches long), cut in half
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 bunches arugula
4 ounces light soft goat cheese

Steps:

  • Place chicken in medium bowl. Add vinegar, olive oil, garlic and rosemary. Cover and refrigerate overnight.
  • Prepare barbecue (medium-high heat). Season chicken with salt and pepper. Grill chicken and onions until chicken is just cooked through and onions are golden brown, turning occasionally, about 10 minutes. Grill cut sides of rolls until golden brown. Spread bottom halves of rolls with chopped sun-dried tomatoes. Top with chicken breast and some grilled onions and arugula. Spread top halves of rolls with 1 tablespoon goat cheese and place atop sandwiches. Serve.

GRILLED CHICKEN WITH ARUGULA SALAD



Grilled Chicken with Arugula Salad image

When my husband first found out he had diabetes, I was challenged to start cooking old family favorites in new, healthy ways that he would love just as much. This was the first one that made him say, "I can eat like this all the time!" Shiitake and oyster are some of my favorite mushrooms to use. -Lynne Keast, Monte Sereno, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2/3 cup plus 2 tablespoons olive oil, divided
1/4 cup finely chopped shallots
1/4 cup champagne vinegar or white wine vinegar
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 pound sliced baby portobello mushrooms
1/2 pound sliced fresh mushrooms
4 boneless skinless chicken breast halves (6 ounces each)
6 cups fresh baby arugula or baby spinach
1/2 cup shredded Parmesan cheese

Steps:

  • In a small bowl, whisk 2/3 cup oil, shallots, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper until blended. Reserve 3 tablespoons for dressing. Pour remaining vinaigrette into a large bowl; add mushrooms and toss to coat. Let stand 5 minutes., Using a slotted spoon, remove mushrooms from vinaigrette. Transfer to a grill wok or basket; place on grill rack. Grill, covered, over medium heat 8-10 minutes or until tender, stirring occasionally., Brush chicken with remaining oil; sprinkle with remaining salt and pepper. Grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 165°., Place arugula, grilled mushrooms and cheese in a large bowl. Add reserved vinaigrette; toss to coat. Serve with chicken.

Nutrition Facts :

BOBBY'S GRILLED TOMATO JAM



Bobby's Grilled Tomato Jam image

Adapted from Bobby Flay. One of the condiments served with Tandoori Spiced Chicken. I absolutely adore the Grilled Tomato Jam - leftovers are wonderful with toasted bread.

Provided by Misa3446

Categories     Sauces

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

5 plum tomatoes
1 serrano chili pepper
3 tablespoons vegetable oil, divided
salt
pepper
1 small yellow onion, chopped
3 tablespoons balsamic vinegar
1 pinch saffron or 1 pinch turmeric

Steps:

  • Brush the tomatoes and serrano with 1 tablespoon of vegetable oil, and sprinkle with salt and pepper. Grill the tomatoes and chile on all sides until you get a char. This won't take long. Remove from the grill and let it cool until you can handle them. Give the tomatoes and chile a rough chop. (I seed my pepper to cut the heat level. Remember to wear gloves if you do!).
  • Heat up the remaining 2 tablespoons of vegetable oil in a medium saucepan. Toss in the onion and cook until the onion becomes soft. Add in the chopped tomatoes, chile, balsamic and saffron. (Sub a bit of turmeric if you don't have saffron.) Cook the mixture down until it gets thick. Allow the mixture to cool to room temperature before you serve. After the mixture was cooled, I took an immersion blender and blended it just a bit, so it was a bit smoother but still had chunks, as a personal preference.

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