Grilled Chicken And Sun Dried Tomato Subs Recipes

GRILLED CHICKEN SUN DRIED TOMATOES

Steps:

• Over medium high heat in a grill pan, pour half the olive oil and one teaspoon of balsamic. Salt and pepper the chicken breasts well on both sides. Put in the hot oil and sear on each side about 3 minutes to each to get a golden brown and markings. Reduce heat to medium low and continue cooking about five minutes per side. When done (165 temperature), remove to a plate. Let rest. Deglaze the skillet with about 1/4 cup of water. Increase heat to medium high and add sun dried tomatoes with oil. Stir and cook about 7 minutes. Slice the chicken at an angle. Drizzle with remaining olive oil. Cover with sun-dried tomatoes, remaining balsamic vinegar and au jus from skillet. Serve immediately.

CHICKEN AND SUN-DRIED TOMATO SANDWICHES

Steps:

• Split the french rolls or bread slices in half, sandwich fashion.
• Spread the cut side of each piece of bread with equal amounts of mayonnaise. Divide the chicken slices into four equal-size portions. Cover half the mayonnaise-smeared bread slices with one portion of chicken slices neatly arranged. Cover each serving with six sun-dried tomatoes. Cover each with two lettuce leaves. Top with the remaining bread slices. Press to make the sandwiches more compact.

GRILLED CHICKEN AND SUN-DRIED TOMATO SUBS

Steps:

• Preheat an outdoor grill for medium high heat, and lightly oil grate. Lightly pound chicken to flatten. Trim excess fat from edges. Brush lightly with olive oil, then season both sides of chicken with salt, pepper, garlic powder, onion powder, oregano and red pepper to taste; set aside
• In a medium bowl, combine the sun-dried tomatoes, olives, and about 2 1/2 tablespoons oil from the tomatoes. Season with salt and pepper to taste; set aside
• Place chicken on preheated grill, and cook for 10 to 12 minutes, turning in different directions while cooking to get cross-hatch grill marks. Place cooked chicken on rolls, and top each with a heaping tablespoon of tomato mixture.

GRILLED CHICKEN SANDWICHES WITH SUN-DRIED TOMATOES AND 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 AND SUN-DRIED TOMATO SUBS

Steps:

• Preheat an outdoor grill for medium high heat, and lightly oil grate. Lightly pound chicken to flatten. Trim excess fat from edges. Brush lightly with olive oil, then season both sides of chicken with salt, pepper, garlic powder, onion powder, oregano and red pepper to taste; set aside
• In a medium bowl, combine the sun-dried tomatoes, olives, and about 2 1/2 tablespoons oil from the tomatoes. Season with salt and pepper to taste; set aside
• Place chicken on preheated grill, and cook for 10 to 12 minutes, turning in different directions while cooking to get cross-hatch grill marks. Place cooked chicken on rolls, and top each with a heaping tablespoon of tomato mixture.

SUN-DRIED TOMATO GRILLED CHEESE SANDWICH

Steps:

• Place the first 8 ingredients in a food processor; process until blended., Spread over each of 4 bread slices; top with cheeses, arugula, red pepper and remaining bread. Brush outsides of sandwiches with butter., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 3-4 minutes per side.

SUN-DRIED TOMATO GRILLED CHICKEN AND VEGETABLES

Steps:

• Preheat barbecue to medium-high heat. Pour dressing over chicken and pepers in shallow dish or resealable plastic bag; seal bag. Refrigerate 10 minutes to marinate.
• Grill chicken and veggies 12-15 minutes or until chicken is cooked through (170F) and peppers are crisp-tender, turning occasionally.
• Serve over the hot rice.

SUN DRIED TOMATO GRILLED CHICKEN & VEGETABLES

Steps:

• Heat grill to medium-high heat.
• Pour 1/4 dressing over combined chicken and peppers in shallow dish. Refrigerate 10 min. Remove chicken and peppers from dressing; discard dressing.
• Grill chicken and vegetables 12 to 15 min. or until chicken is done (165°F) and peppers are crisp-tender, turning and brushing occasionally with remaining dressing.
• Serve chicken mixture over rice.