Italian Chicken Sandwich With Roasted Red Pepper Purée Recipes

CHICKEN AND ROASTED RED PEPPER PANINI STYLE SANDWICHES

Steps:

• Cut 8 thick slice of Foccacia bread.
• Mix mayonaisse and Ranch dressing in small bowl.
• Spread mayo mixture on 4 slices of Foccacia.
• On top of mayo mixture, layer each slice with equal amounts of chicken and place one slice of mozzarella cheese.
• Next, add the roasted red peppers and another slice of mozzarella on top of the peppers (this helps hold the sandwich together).
• Top each sandwich with remaining slices bread.
• Spray frying pan with Olive Oil spray (or other cooking spray).
• Fry each sandwich on medium until they are golden brown.
• Pop the sandwiches in the microwave for about 20-25 seconds to melt the cheese.
• Enjoy! These are so yummy!

ROTISSERIE CHICKEN PANINI WITH ROASTED SWEET RED PEPPER, SPINACH, AND GUACAMOLE

Steps:

• Preheat panini maker to medium-low.
• Open the roll and place a layer of cheese on the bottom half of the bread, fitting cheese to the contours of the bun. Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top.
• Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area.
• Close the panini maker and cook until cheese is melted, chicken is warmed, and bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with dill pickle spear.

TOASTED RED PEPPER CHICKEN SANDWICH

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.

ROASTED PEPPER CHICKEN SANDWICHES

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.

CREAMY CHICKEN AND ROASTED RED PEPPER PASTA RECIPE

Steps:

• Cook the pasta according to the package directions. While it cooks, melt butter in a skillet over medium heat and cook the onion and garlic till soft. Whisk in half and half and chicken broth. Stir in seasoned salt and mozzarella. Lower the heat to keep the sauce from boiling.
• Add the chicken and red pepper slices to the sauce. Stir frequently and keep and eye on the heat so it doesn't boil. Drain the cooked pasta and stir it together with the sauce.
• Add chopped parsley before serving.

ITALIAN CHICKEN SANDWICH WITH ROASTED RED PEPPER PURéE

Steps:

• Preheat oven to 350 degrees.
• Whisk together lemon juice, 2 tbsp olive oil, mustard, rosemary, garlic, and salt & pepper in a measuring cup
• Place chicken cutlets in a large ziploc bag and pour marinade from measuring cup over chicken.
• Seal bag tightly and allow chicken to marinade at room temperature for 30 minutes.
• Drizzle halved red bell peppers with olive oil and season with salt & pepper; roast in oven for 25 minutes
• Heat 1 tbsp olive oil in a large pan over medium-high heat until shimmering.
• Add chopped onion to pan and sauté until carmelized; set aside.
• Place roasted bell peppers, shallot, 1.5 tsp olive oil, balsamic vinegar, maple syrup, sriracha, and tomato paste in blender and combine until smooth; set purée aside.
• Remove chicken and discard marinade.
• Place chicken in separate medium saucepan over medium-high heat and cook until done, about 3-4 minutes per side; rest 10 minutes
• Place 1 tbsp butter in same pan used for onions and melt over medium-high heat.
• Place two baguette halves in pan and cook until toasted
• Repeat steps 11 & 12 for other half of baguette.
• Slice chicken thin lengthwise.
• Stack tomato (if using), arugula, onion, cheese, and chicken on one half of baguette.
• Spread roasted bell pepper purée on other half of baguette and top sandwich off.