Herbed Chicken And Hot Pepper Sandwiches Recipes

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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.

TOASTED RED PEPPER CHICKEN SANDWICH



Toasted Red Pepper Chicken Sandwich image

Sweet red pepper mayo stars in this honey-grilled chicken sandwich you can whip up for a quick and easy lunch.

Provided by Dietz & Watson

Categories     Trusted Brands: Recipes and Tips     Dietz & Watson

Time 10m

Yield 1

Number Of Ingredients 7

2 thin slices hearth bread
1 tablespoon Dietz & Watson Sweet Red Pepper Mayo
3 large leaves iceberg lettuce
2 thin slices tomato
8 ounces Dietz & Watson Honey Grilled Chicken
2 thin slices Dietz & Watson Yellow Cheddar
2 pickle spears

Steps:

  • Lightly toast bread.
  • Spread a small amount of Dietz & Watson Sweet Red Pepper Mayo on one slice of bread.
  • Layer your sandwich as follows: bread, lettuce, tomato, Dietz & Watson Honey Grilled Chicken, Dietz & Watson Yellow Cheddar, bread.
  • Top sandwich with two pickle spears.

Nutrition Facts : Calories 477.8 calories, Carbohydrate 27.2 g, Cholesterol 126.5 mg, Fat 18.2 g, Fiber 1.5 g, Protein 51.6 g, SaturatedFat 3.8 g, Sodium 1952.2 mg, Sugar 10.5 g

COPYCAT SHAKE SHACK CHICK'N SHACK SANDWICH



Copycat Shake Shack Chick'n Shack Sandwich image

Don't like Burgers? Not a problem! Shake Shack has a chicken sandwich which is a delight! Crisp and full of flavor, this might become your new guilty pleasure.

Provided by EmKenBken

Categories     Lunch/Snacks

Time 1h30m

Yield 4 Sandwiches

Number Of Ingredients 18

3 cups fat-free buttermilk
2 tablespoons kosher salt, plus two teaspoons
2 teaspoons fresh ground pepper
2 tablespoons hot sauce, such as Tabasco
2 tablespoons buttermilk
2 tablespoons mayonnaise
1 tablespoon sour cream
2 teaspoons fresh chives, finely chopped
1 teaspoon fresh thyme, finely chopped
1/8 teaspoon fresh ground pepper
2 chicken breasts, 24oz, pounded 3/4 ' thin
2 cups all-purpose flour
1/2 teaspoon cayenne pepper
1 tablespoon baking powder
6 cups vegetable oil, for frying
4 potato hamburger buns
1/2 head iceberg lettuce, shredded
16 dill pickle slices

Steps:

  • Marinade:.
  • Put buttermilk, 2 tablespoons salt, black pepper, and the hot sauce in a large, airtight container. Add chicken pieces; turn to coat. Cover; refrigerate 20 minutes or overnight.
  • Buttermilk Herb Mayo:.
  • In a small bowl stir together the mayonnaise with the buttermilk, chives, parsley, thyme, and pepper. Refrigerate until ready to serve.
  • Dry Mixture:.
  • Put flour, remaining 2 teaspoons salt, cayenne pepper, and baking powder in a large resealable plastic bag.
  • One at a time, remove chicken from marinade. Place chicken piece in dry mixture bag and shake vigorously to coat. Remove chicken from bag, and shaking off any excess flour mixture, set floured chicken aside. Repeat with remaining chicken.
  • Line a baking sheet with paper towels.
  • Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat oil over medium-high, to 375°F Cook chicken until golden brown on each side, about 3 to 4 minutes a side. Chicken should be opaque in the center. Place cooked chicken on prepared baking sheet to drain.
  • Dividing evenly spread bottom of buns with: herb mayo, pickle slices, lettuce and chicken, use remaining bun tops to close sandwiches. Serve hot.

Nutrition Facts : Calories 3271.1, Fat 335.2, SaturatedFat 44.8, Cholesterol 48.3, Sodium 4256.1, Carbohydrate 52.8, Fiber 3.2, Sugar 2.5, Protein 22.9

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.

GRILLED GARLIC HERB CHICKEN SANDWICHES



Grilled Garlic Herb Chicken Sandwiches image

Grilling up a quick, delicious dinner doesn't get any easier when you start with Market Pantry™ pre-seasoned chicken breasts. Once thawed, they go right onto the hot grate and minutes later you've got garlicky, grilled chicken.

Provided by Target Test Kitchen

Categories     Trusted Brands: Recipes and Tips     Target Test Kitchen

Time 25m

Yield 5

Number Of Ingredients 12

1 (32 ounce) package Market Pantry™ Frozen Garlic Herb Chicken Breasts, thawed according to package directions
5 large leaf (blank)s Lettuce
5 (1/4 inch thick) slices Tomato slices
5 roll (blank)s hamburger buns, split
½ cup Market Pantry™ mayonnaise
¼ cup Market Pantry™ sour cream
2 cloves garlic, minced
3 tablespoons minced fresh basil
1 tablespoon Market Pantry™ capers, minced
1 teaspoon fresh lemon juice
¼ teaspoon salt
1 pinch Black pepper (to taste)

Steps:

  • Heat grill. Grill thawed chicken breasts about 15 minutes until cooked through, turning occasionally for even cooking.
  • Stir Basil Mayo ingredients in small bowl until blended.
  • Spread buns with mayo. Add grilled chicken, lettuce and tomato. Salt and pepper to taste.

Nutrition Facts : Calories 497.6 calories, Carbohydrate 24.7 g, Cholesterol 111.5 mg, Fat 25.8 g, Fiber 1.7 g, Protein 39.9 g, SaturatedFat 5.7 g, Sodium 618.5 mg, Sugar 1.3 g

CHICKEN 'N' PEPPER SUBS



Chicken 'n' Pepper Subs image

Judy White of Florien, Louisiana offers a twist on the classic Philly sandwich. Her delicious sub calls for tender chicken breast pieces smothered in onions and peppers. Topped with provolone and a mild pepper sauce, these terrific sandwiches are fun to share with a friend.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 12

1 boneless skinless chicken breast (6 ounces), cut into strips
1/8 teaspoon salt
Dash pepper
1 teaspoon olive oil
1/2 cup sliced sweet red pepper
1/2 cup sliced green pepper
1/2 cup sliced onion
3/4 teaspoon white wine vinegar
1 small garlic clove, minced
1/4 teaspoon hot pepper sauce
2 slices provolone cheese (1 ounce each)
2 submarine buns, split

Steps:

  • In a large skillet, saute the chicken, salt and pepper in oil until juices run clear. Remove and keep warm. In the same pan, saute the peppers, onion, vinegar and garlic until vegetables are tender. Stir in pepper sauce and chicken. , Place cheese on bun bottoms; top with chicken mixture. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted. Replace bun tops.

Nutrition Facts : Calories 622 calories, Fat 19g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 1198mg sodium, Carbohydrate 74g carbohydrate (8g sugars, Fiber 5g fiber), Protein 37g protein.

HERBED CHICKEN SANDWICHES WITH ROASTED PEPPER AIOLI



Herbed Chicken Sandwiches with Roasted Pepper Aioli image

Aioli means garlic mayonnaise. For the recipe below, the aioli is blended from regular mayonnaise, minced fresh garlic and chopped roasted bell peppers. It makes a nice spread for these chicken, lettuce and tomato sandwiches.

Provided by Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 9

2 each Archer Farms™ Frozen Herb & Chicken Breasts, thawed
2 slices provolone cheese, cut in half
¼ cup Market Pantry(tm) Mayonnaise
2 tablespoons finely chopped roasted red bell peppers
1 small clove garlic, minced
2 loaves Archer Farms(tm) Demi French Artisan Bread
6 thin slices tomato
1 (10 ounce) bag Archer Farms™ Romaine Lettuce
1 medium Thinly sliced red onion, if desired

Steps:

  • Prepare chicken as directed on package. Slice each breast lengthwise into strips.
  • Meanwhile, in small bowl, combine mayonnaise, roasted bell peppers and garlic. Slice baguettes in half horizontally and spread mayonnaise mixture over cut sides of baguette. Place tomato, lettuce and onion on the bottom of each baguette half.
  • Divide chicken strips evenly between each baguette. Top each sandwich with 2 halves of cheese and top portion of baguette. Cut each sandwich in half.

Nutrition Facts : Calories 599.7 calories, Carbohydrate 73.2 g, Cholesterol 72.9 mg, Fat 17.7 g, Fiber 4.5 g, Protein 35.1 g, SaturatedFat 4.6 g, Sodium 1378.5 mg, Sugar 6.6 g

LEMON CHICKEN AND ROASTED PEPPER SANDWICHES



Lemon Chicken and Roasted Pepper Sandwiches image

Categories     Sandwich     Chicken     Citrus     Pepper     Poultry     Sauté     Quick & Easy     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 8

1 whole skinless boneless chicken breast (about 3/4 pound), halved
1 tablespoon fresh lemon juice
1 tablespoon all-purpose flour
1/2 teaspoon fennel seeds, crushed
1 tablespoon olive oil
1/3 cup drained bottled roasted red peppers, cut into thin strips
2 kaiser rolls, split and toasted
1 small bunch arugula, washed well and spun dry

Steps:

  • Rinse chicken and pat dry with paper towels. In a small bowl combine chicken and lemon juice and marinate, turning once, 10 minutes.
  • On a sheet of wax paper combine flour, fennel seeds, and salt and pepper to taste. Remove chicken from bowl, letting excess lemon juice drip into bowl, and reserve lemon juice. Dredge chicken in flour mixture, shaking off excess.
  • In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté chicken about 3 minutes, or until lightly browned. Turn chicken and cook over moderate heat 5 minutes more, or until opaque and cooked through. Transfer chicken to a cutting board. To skillet add roasted pepper strips and reserved lemon juice and simmer until most of liquid is evaporated, about 2 minutes.
  • Slice chicken thin. Make sandwiches on rolls with arugula, chicken, and roasted pepper strips.

HERBED CHICKEN AND HOT-PEPPER SANDWICHES



Herbed Chicken and Hot-Pepper Sandwiches image

This dish is easy to prepare and travels well -- perfect for everyday meals and autumn picnics. To save time purchase a rotisserie chicken from the deli to make this entire dish in less than 15 minutes. From Country Living. Did not account for the 1 1/2 hours marinating time. :)

Provided by Manami

Categories     Lunch/Snacks

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

2 boneless chicken breasts (skinless, about 1 lb.)
3 tablespoons lemon juice
1/3 cup olive oil
3 teaspoons rosemary, finely chopped
1 teaspoon salt
1 teaspoon fresh ground pepper
1/2 cup mayonnaise
3 ounces hot capocollo or 3 ounces salami, thinly sliced
1 cup pickled hot pepper, thinly sliced
6 ounces Fontina cheese, sliced 1/4-inch thick
4 (10 inch) French baguettes

Steps:

  • TO ROAST THE CHICKEN:.
  • Place the chicken, lemon juice, olive oil, 2 teaspoons rosemary, salt, and pepper in a shallow dish and refrigerate for 1 1/2 hours.
  • Heat oven to 400°F
  • Remove chicken from marinade (discard marinade) and roast until cooked through -- about 25 minutes.
  • Thinly slice the chicken breasts; set aside.
  • TO MAKE THE SANDWICH:.
  • Split each of the baguettes horizontally using a serrated knife.
  • Stir the mayonnaise and remaining rosemary together and spread on each slice.
  • Layer the capocollo, peppers, chicken, and fontina on half of the sliced baguettes.
  • Top each sandwich with the remaining slices, cut in half, and serve.

Nutrition Facts : Calories 791.5, Fat 29.4, SaturatedFat 8.2, Cholesterol 51.7, Sodium 1700.6, Carbohydrate 101, Fiber 5.9, Sugar 2.8, Protein 29.6

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