Grilled Chicken Breast Sandwiches With Roasted Peppers Recipes

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GRILLED CHICKEN BREAST SANDWICHES WITH ROASTED PEPPERS



Grilled Chicken Breast Sandwiches With Roasted Peppers image

Time 5h

Yield 6

Number Of Ingredients 13

6 chicken breast halves, boned & skinned
5 tablespoons olive oil
1 tablespoon black pepper, cracked
2 tablespoons fresh thyme
2 red bell peppers
1/2 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon red wine vinegar
1 dash salt
3 ounces arugula leaves
3 red ripe tomatoes, for slicing
12 slices multi-grain bread

Steps:

  • Rub the chicken breasts with 3 tablespoons of the olive oil, the black pepper, and thyme leaves. Cover and refrigerate a minimum of 6 hours, preferably overnight. Remove from refrigerator 1 hour before cooking. Preheat oven to 500 degrees F and place 2 red bell peppers on the rack and roast. Turn the peppers occasionally until the skins are completely charred (20 to 30 minutes). Place the peppers in a paper bag and seal the top. This allows them to steam and aids in peeling. Remove the peppers from the bag and remove the skins with your fingers. Sometimes a little cold running water helps. Remove the cores and seeds and slice into 1/4-inch strips. Toss the peppers with 2 tablespoons olive oil and store in a glass container until ready to use. You can use jarred roasted peppers, but fresh is better. Mix mayonnaise, Dijon mustard, Worcestershire sauce, red wine vinegar, and dash of salt together well and refrigerate in a glass container until ready to use. When you are ready to serve the sandwiches, prepare a charcoal fire or preheat the broiler for the chicken and bread. Grill or broil the breasts 6 to 10 minutes per side, depending on the heat of your fire. As they are cooking, brush a little butter or olive oil on one side of the slices of the bread. When the breasts are cooked, transfer to a platter and allow to cool slightly, at which time you will need to either grill or broil the bread until slightly toasted. Spread a liberal amount of the mustard sauce on the oiled or buttered side of the bread slices so that the dry sides will be on the outside of the sandwich. Slice the breasts on a diagonal and place each sliced breast on a slice of toasted bread. Top with some of the roasted pepper strips, 2 slices of tomato, some of the arugula, and the top piece of bread. Cut and serve as you would with any sandwich. Serve immediately.

Nutrition Facts :

GRILLED HAWAIIAN CHICKEN AND PINEAPPLE SANDWICHES



Grilled Hawaiian Chicken and Pineapple Sandwiches image

Marinated, grilled chicken is topped with grilled pineapple and cheese. It may sound a little strange, but it is very tasty!

Provided by FoodieGeek

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h26m

Yield 6

Number Of Ingredients 8

6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 cup Hawaiian style marinade
6 pineapple rings
6 slices provolone cheese
6 onion rolls, split
6 tablespoons thousand island salad dressing
6 leaves romaine lettuce
6 slices tomato

Steps:

  • Place the chicken pieces into a large resealable bag and pour in the marinade. Marinate in the refrigerator for at least 1 hour or up to overnight.
  • Preheat a grill for medium-high heat. When hot, lightly oil the grate. Remove the chicken from the marinade and discard the marinade.
  • Grill the chicken pieces until cooked through, about 10 minutes, turning once. 5 minutes before they are done, place the pineapple rings on the grill and cook for a couple of minutes per side. Place the pineapple slices on top of the pieces of chicken and top with a slice of cheese. Close the lid to the grill and allow the cheese to melt for a minute. Toast the buns, if desired.
  • To assemble the sandwiches, place the chicken, pineapple and cheese onto the bottom buns. Top with lettuce and tomato. Spread the thousand island dressing onto the top buns and place onto the sandwiches.

Nutrition Facts : Calories 554.3 calories, Carbohydrate 53.1 g, Cholesterol 91.8 mg, Fat 19 g, Fiber 1.9 g, Protein 38.1 g, SaturatedFat 7.7 g, Sodium 1399.7 mg, Sugar 28.8 g

GRILLED PEPPER JACK CHICKEN SANDWICHES



Grilled Pepper Jack Chicken Sandwiches image

Basic, yet packed with flavor, this sandwich gets a kick from zesty cheese and savory bacon. It's a great meal for summer days. -Linda Foreman, Locust Grove, Oklahoma

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

2 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon poultry seasoning
2 slices (1/2 ounce each) pepper jack cheese
2 center-cut bacon strips, cooked and halved
2 hamburger buns, split
4 lettuce leaves
4 slices tomato
1 slice onion, separated into rings
Dill pickle slices, optional

Steps:

  • Sprinkle chicken with poultry seasoning. Place chicken on oiled grill rack. Grill, covered, or broil 4 in. from the heat until a thermometer reads 165°, 4-7 minutes on each side. Top with cheese and bacon; cover and cook until cheese is melted, 1-2 minutes longer. , Serve on buns with lettuce, tomato, onion and, if desired, pickles.

Nutrition Facts : Calories 335 calories, Fat 11g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 456mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

CAFE STYLE GRILLED CHICKEN SANDWICHES



Cafe Style Grilled Chicken Sandwiches image

Delicious and tender grilled chicken on a bed of lettuce, tomato and mayo sandwiched between two slices of toasted French bread. Bacon and provolone cheese can also be added to sandwiches.

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 15

2 skinless, boneless chicken breast halves
¼ cup olive oil
2 tablespoons white wine vinegar
1 lemon, juiced
1 tablespoon garlic and herb seasoning blend (such as Mrs. Dash®)
1 teaspoon ground black pepper
4 sprigs fresh dill, chopped
2 tablespoons butter
2 tablespoons olive oil
⅛ teaspoon garlic powder
⅛ teaspoon salt
8 thick slices French bread
2 tablespoons mayonnaise, or to taste
4 slices tomato
4 lettuce leaves

Steps:

  • Preheat grill to medium-high heat.
  • Prick chicken breasts all over with a fork. Place chicken breasts, 1/4 cup olive oil, white wine vinegar, lemon juice, garlic and herb seasoning, ground black pepper, and chopped fresh dill in a bowl. Stir to coat chicken breasts completely. Let stand for 10 minutes.
  • Remove chicken breasts from marinade, discard marinade, and grill chicken for 10 to 15 minutes on each side, or until juices run clear and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C). Remove from grill; let stand for 5 minutes. Cut chicken breasts in half.
  • Melt butter and 2 tablespoons olive oil in a skillet over medium-high heat. Sprinkle garlic powder and salt over butter and oil. Add French bread slices to the pan and toast until golden brown on one side, about 3 minutes; remove from pan.
  • For sandwich assembly, place one slice of French bread with toasted side down onto a serving plate. Spread mayonnaise on bread; top with a slice of tomato, salt and ground black pepper to taste, half a grilled chicken breast, and lettuce. Spread untoasted side of another slice of bread with mayonnaise and place on top to make a sandwich.

Nutrition Facts : Calories 553 calories, Carbohydrate 42.6 g, Cholesterol 48.3 mg, Fat 34.1 g, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 8 g, Sodium 637.2 mg, Sugar 3.2 g

BROILED CHICKEN AND ROASTED PEPPER SANDWICHES



Broiled Chicken and Roasted Pepper Sandwiches image

Provided by Laura M. Ortega

Yield Serves 2

Number Of Ingredients 9

1 large red or yellow bell pepper
1/2-pound Parmigiano-Reggiano
2 skinless boneless chicken breast halves
1 tablespoon balsamic vinegar
4 tablespoons olive oil
freshly ground black pepper
a round loaf of crusty bread (about 8 inches in diameter)
1 large garlic clove
1/4 cup packed fresh basil leaves

Steps:

  • Preheat broiler.
  • Quick-roast and peel bell pepper and cut into 1-inch-wide strips. With a vegetable peeler shave enough Parmigiano-Reggiano to measure about 1/2 cup.
  • Put chicken between 2 sheets of dampened plastic wrap and with a rolling pin or flat side of a meat pounder lightly pound to about 1/4 inch thick. Arrange chicken on lightly oiled rack of a broiler pan.
  • In a small bowl whisk together vinegar, 1 tablespoon oil, pepper, and salt to taste. Brush chicken with vinaigrette and broil 2 to 3 inches from heat 5 minutes. Turn chicken over and brush with vinaigrette. Discard any remaining vinaigrette and broil chicken until just cooked through, about 5 minutes more. Transfer chicken to a plate and keep warm, loosely covered with foil.
  • Cut four 1/2-inch-thick slices from middle of loaf and lightly brush both sides of each slice with remaining 3 tablespoons oil. Toast bread slices on broiler pan under broiler. Halve garlic clove crosswise and rub over 1 side of each slice of toast.
  • Assemble sandwiches with chicken, peppers, cheese shavings, and basil and season with salt and freshly ground pepper.

ROASTED PEPPER CHICKEN SANDWICHES



Roasted Pepper Chicken Sandwiches image

This is such a wonderful, flavorful sandwich perfect for a casual dinner, special lunch, or when hosting a luncheon. It's sure to get rave reviews. -Laura Merkle of Dover, Deleware

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 21

1 tablespoon lemon juice
1 tablespoon Dijon mustard
2 teaspoons olive oil
1 garlic clove, minced
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
4 boneless skinless chicken breast halves (4 ounces each)
PEPPER MIXTURE:
1 large onion, thinly sliced
1 teaspoon sugar
4 garlic cloves, minced
3/4 teaspoon fennel seed, crushed
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
1 jar (7 ounces) roasted sweet red peppers, drained and sliced
1 tablespoon red wine vinegar
SANDWICHES:
1 loaf (8 ounces) focaccia bread
4 teaspoons fat-free mayonnaise
4 slices reduced-fat Swiss cheese

Steps:

  • In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for 1 hour. , In a large nonstick skillet coated with cooking spray, cook and stir onion and sugar over medium heat until tender. Add garlic and seasonings; cook for 1 minute. Stir in roasted peppers and vinegar; cook 2 minutes longer. Remove from the heat; keep warm., Drain chicken if necessary, discarding any excess marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Cut into 1/2-in. strips., Cut focaccia in half lengthwise; spread mayonnaise over cut side of bread bottom. Layer with cheese, chicken strips and pepper mixture. Replace bread top; lightly press down. Grill, covered, for 2-3 minutes or until cheese is melted. Cut into four sandwiches.

Nutrition Facts : Calories 404 calories, Fat 11g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 795mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 2g fiber), Protein 35g protein.

GRILLED CHICKEN SANDWICHES WITH ROASTED PEPPER AIOLI



Grilled Chicken Sandwiches With Roasted Pepper Aioli image

Make and share this Grilled Chicken Sandwiches With Roasted Pepper Aioli recipe from Food.com.

Provided by Burgundy Damsel

Categories     Lunch/Snacks

Time 40m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 16

4 chicken breast halves, skinless, boneless and split, about 6 oz each
salt & pepper
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
2 teaspoons chopped fresh thyme
1 small red bell pepper
1 large egg yolk
2 garlic cloves, minced
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon tomato paste
2 tablespoons fresh parsley, flat leaf, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup extra virgin olive oil
8 thick slices country bread

Steps:

  • Working with one chicken breast half at a time, place it between 2 sheets of waxed paper and, using a meat pounder, pound to an even thickness of 3/4" thick. Season on both sides with salt and pepper. Place in a nonreactive dish large enough to hold them in a single layer. Add the lemon juice, olive oil and thyme. Turn the breasts over several times to coat. Cover loosely with plastic wrap and let marinate at room temperature for 1 hour or refrigerate overnight.
  • To make aioli, preheat a broiler (grill). Set the bell pepper on a baking sheet and place in the broiler about 6inches from the heat source. Broil (grill) turning with tongs, until skin is blistered and charred black on all sides, about 15 minute Enclose the pepper in a paper bag and let cool completely.
  • If broiling the chicken, leave the broiler on. If grilling the chicken, prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack.
  • Remove the stem from the pepper and discard. Slit the pepper open, then remove and discard seeds and ribs. Remove the blackened skin with a small knife or your fingers. Coarsely chop the pepper. In a blender or food processor, combine the roasted pepper, egg yolk, garlic, lemon juice, mustard, tomato paste, parsley, salt and pepper. Process until pureed. With the motor running, add the olive oil drop by drop. As the mixture begins to emulsify, add the oil in a slow, steady stream. Continue to process until the aioli is thick and has the consistency of mayonnaise. The aioli can be made a day ahead and stored in an airtight container in the refrigerator.
  • By Broiler: Remove chicken breasts from the marinade and arrange in a single layer on a rimmed baking sheet. Broil until lightly browned, 3-5 minutes. Turn and broil until lightly browned on the second sides and firm to the touch, 3-5 minute Transfer to a plate. Place the bread on the baking sheet and toast, turning once, until golden, 3-5 minutes total.
  • By Grill: Remove chicken breasts from the marinade and place over the hottest part of the fire or directly over the heat elements and grill until lightly browned, 3-5 minute Turn and grill until lightly browned on the second sides and firm to the touch, 3-5 minute Transfer to a plate. Place the bread slices on the grill rack and toast, turning once, until golden, about 2 min total.
  • Spread the bread slices with aioli. Place the chicken breasts on four of the slices. Put the remaining slices on top. Halve the sandwiches and serve at once.

Nutrition Facts : Calories 7228.4, Fat 97.5, SaturatedFat 20.3, Cholesterol 92.5, Sodium 12200.1, Carbohydrate 1303.3, Fiber 56, Sugar 60.2, Protein 287.1

CHICKEN, ROASTED PEPPER, AND PESTO SANDWICH



Chicken, Roasted Pepper, and Pesto Sandwich image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

Basil Pesto, recipe follows
8 slices toasted bread
Marinated Chicken Breast, recipe follows
4 jarred roasted peppers, sliced into strips
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup freshly grated Pecorino cheese
1 to 2 tablespoons vinegar, like cider, balsamic or red wine
2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary or crumbled bay leaf
1 to 2 tablespoons mustard, whole grain or Dijon
1 to 2 teaspoon garlic or onion powder, optional
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast, each about 6 ounces

Steps:

  • Spread 1 tablespoon Basil Pesto on 1 side of each slice of bread. Top 4 slices of bread with Marinated Chicken Breast. Top the chicken with the roasted peppers. Place the remaining bread slices, pesto-side down, on top of the peppers.
  • Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
  • Put the vinegar, herbs, mustard, powder if using and oil in a large resealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag and drop in the chicken breasts. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
  • Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
  • Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

ROASTED PEPPER AND PESTO CHICKEN SANDWICH



Roasted Pepper and Pesto Chicken Sandwich image

Provided by Food Network

Yield 4

Number Of Ingredients 10

4 TYSON® Chicken Breast Fillets
1 roasted red bell pepper (roast your own or use jarred roasted peppers)
1 roasted yellow bell pepper
1 roasted orange bell pepper
1/3 cup prepared pesto
1/4 cup mayonnaise
2-3 tablespoons garlic powder
4 tablespoons butter
4 ciabatta rolls
4 slices provolone cheese

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!

CHICKEN BREAST WITH ROASTED PEPPERS AND MOZZARELLA PANINI



Chicken Breast with Roasted Peppers and Mozzarella Panini image

Treat game-day guests to grilled sandwiches adapted from Tom Colicchio's 'wichcraft restaurant. Photo Credit: Bill Bettencourt

Provided by Martha Stewart

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

Yield Makes 4 sandwiches

Number Of Ingredients 10

1/4 cup coarse salt
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breast
8 slices sourdough bread
1/4 cup Spinach-Basil Pesto
1/2 cup Roasted Peppers, chopped
8 ounces fresh mozzarella or buffalo mozzarella, sliced

Steps:

  • In a large saucepan, bring 8 cups water to a gentle simmer. Generously salt water. Add thyme, rosemary, bay leaves, and pepper. Add chicken and simmer until chicken registers 160 degrees on an instant-read thermometer. Remove from heat and let chicken cool in liquid. Store chicken in liquid, covered and refrigerated, until ready to use.
  • Preheat a sandwich press according to the manufacturer's instructions.
  • Remove chicken breast from poaching liquid and thinly slice; divide evenly among 4 slices of bread. Spread pesto on top of chicken; top with peppers and mozzarella. Sandwich with remaining 4 slices of bread and place on sandwich press. Close the lid and apply slight pressure; cook until bread is golden and cheese is melted, 5 to 8 minutes. If bread is sticking to the press, continue to cook and bread will unstick itself. If press is generating more heat from the bottom, flip the sandwich halfway through cooking.
  • Remove sandwich from press and cut in half before serving.

GRILLED CHICKEN BREAST WITH ROASTED RED PEPPERS



Grilled Chicken Breast with Roasted Red Peppers image

Jazz up grilled chicken breasts with sweet, flavorful red peppers and a splash of KRAFT Sun Dried Tomato Vinaigrette Dressing.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 2 servings

Number Of Ingredients 3

2 small boneless skinless chicken breasts (1/2 lb.)
1 red pepper, cut lengthwise in half, seeded
2 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing, divided

Steps:

  • Heat greased grill to medium heat.
  • Grill chicken and peppers 6 to 8 min. on each side or until chicken is done (165°F) and peppers are tender and slightly blackened, brushing chicken with 1 Tbsp. dressing for the last 2 min.
  • Remove chicken and peppers from grill; set chicken aside. Cut peppers into strips; place in medium bowl. Add remaining dressing; mix lightly.
  • Serve chicken topped with peppers.

Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g

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From eatandcooking.com


GRILLED CHICKEN BREAST SANDWICHES WITH ROASTED PEPPERS RECIPE ...
Recipe box. Add Recipe. Grilled Chicken Breast Sandwiches With Roasted Peppers Recipe - Detailed Nutritional Facts. ... Amount Per Serving 6 servings in recipe chicken breast 139.2g olive oil 11.25g pepper -- 1.07g thyme 0.54g bell peppers 32.53g mayonnaise 19.92g mustard 10.38g worcestershire sauce 0.96g wine vinegar
From cookeatshare.com


ROASTED CHICKEN & SWEET PEPPER SANDWICHES - SOBEYS INC.
Directions. Step 1. Slice the top ⅓ off each bun and remove bread from the centre, creating a crusty shell. Step 2. Mix together chicken, dressing and pepper. Divide mixture evenly between 10 buns. Top each with equal amounts of sweet pepper, cucumber, arugula and cheese, pressing the ingredients down as you layer.
From sobeys.com


ASTRAY RECIPES: GRILLED CHICKEN BREAST SANDWICHES WITH ROASTE
STEP ONE: For the Chicken-- Rub the chicken breasts with 3 tablespoons of the olive oil, the black pepper, and thyme leaves. Cover and refrigerate a minimum of 6 hours, preferably overnight. Remove from refrigerator STEP TWO: For the Peppers-- Preheat oven to 500 degrees and place 2 red bell peppers on the rack and roast.
From astray.com


GRILLED CHICKEN WITH ROASTED RED PEPPER AND ARUGULA SANDWICH
Season chicken breasts, if desired with salt and pepper. Grill or broil chicken until thoroughly cooked. Slice diagonally, then set aside. Spread 2 bread halves with Becel® Original or Light margarine, then top with arugula, chicken and roasted red pepper. Season, if desired, with salt and black pepper. Top with remaining bread.
From becel.ca


GRILLED SMOKED CHICKEN SANDWICH WITH ROASTED RED PEPPERS, …
2020-06-24 Start piling on the chicken and layer it with roasted red peppers, cheese and pesto. However you want to layer it is fine by me. Just go nuts and pile that sucker high. Put the top of the baguette on, well, the top obviously. Put the lid of the grill down and let that sucker heat up until the cheese melts.
From kissmysmoke.com


GRILLED CHICKEN BREAST SANDWICHES WITH ROASTED PEPPERS
6 Chicken breast halves; 12 sl Multi-grain bread; 1/4 c Dijon mustard; Without skin -- boned & 1 tb Black pepper-- cracked; 2 tb Fresh thyme; Slicing; 1 ts Worcestershire Sauce
From bigoven.com


RECIPES > BARBEQUE > HOW TO MAKE GRILLED CHICKEN BREAST …
Rub the chicken breasts with 3 tablespoons of the olive oil, the black pepper, and thyme leaves. Cover and refrigerate a minimum of 6 hours, preferably overnight. Remove from refrigerator 1 hour before cooking.
From gigarecipes.com


CHICKEN SANDWICHES WITH ROASTED PEPPER AND GOAT CHEESE …
Lightly sprinkle chicken with salt and pepper. Heat a grill pan over medium heat. Add chicken (in batches if necessary); cook 9 to 11 minutes or until done (165°F), turning once. Remove from pan. Step 3. Meanwhile, cut flatbread into four wedges; cut in half horizontally. Add bread, cut sides down, to grill pan; cook 2 minutes or until toasted.
From bhg.com


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