ROASTED PEPPER CHICKEN SANDWICHES
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
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.
LEMON-PEPPER ROAST CHICKEN
This veggie-stuffed roast chicken has all the flavor of savory lemon-pepper and garlic. A recipe that consists of everyday ingredients. A meal big enough to feed an entire family.
Provided by Bridget
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine lemon-pepper, garlic salt, black pepper, thyme, and salt in a bowl. Set aside. Slice 2 lemons into rounds for stuffing; reserve 1 for juice.
- Place both chickens in a roasting pan, not touching. Squeeze 1 lemon over both chickens, making sure juice coats evenly. Split sliced lemons, celery, green onions, and garlic in half and stuff each chicken. Use cooking string to tie legs together, making sure legs are facing up. Pat dry rub all over chickens.
- Bake, uncovered, in the preheated oven for 1 hour. Rotate the pan and baste chicken with juices. Continue to bake, basting often, for 50 minutes. Increase oven temperature to 375 degrees F (190 degrees C) and continue to baste and bake until juices run clear and chickens are no longer pink in the centers, about 40 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 266.9 calories, Carbohydrate 5.7 g, Cholesterol 111.7 mg, Fat 10.1 g, Fiber 2.1 g, Protein 38.1 g, SaturatedFat 2.7 g, Sodium 2135 mg, Sugar 0.6 g
BROILED CHICKEN AND ROASTED PEPPER SANDWICHES
Provided by Laura M. Ortega
Yield Serves 2
Number Of Ingredients 9
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.
LEMON CHICKEN AND ROASTED PEPPER SANDWICHES
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.
SALT AND PEPPER ROAST CHICKEN WITH LEMON DRESSING
I roast whole chicken using Jacques Pepin's classic method, in a large cast-iron skillet, but a small roasting pan or shallow, wide Dutch oven works as well of course. The chicken should be roasted on its sides primarily to ensure the juiciness of the breast meat and expose the back and dark meat more evenly to the heat of the oven. Lemon sauce or salmoriglio is an ancient Sicilian sauce that can be used as a marinade and/or as a dressing for any protein, chicken, steak or fish, whether roasted or grilled. The root of the sauce's name is salamoia, which means salty brine, so it's perfectly named to serve and pair with this dry-brined simple chicken.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the salt and pepper roast chicken: Liberally season the chicken inside and out with kosher salt and pepper. Refrigerate the chicken uncovered on lowest shelf of fridge in a rimmed pan or dish overnight or up to 24 hours and a minimum of 1 hour.
- For the lemon dressing: Heat a medium cast-iron or heavy skillet over medium-high heat, then sear the lemons cut-side down to caramelize them and sweeten juices, about 4 minutes. Remove lemons from the skillet, add 1/4 cup EVOO and reduce heat a bit. Add shallots and garlic and stir 5 to 6 minutes to soften, then add 1/4 cup water and let it absorb. Turn off heat and cool mixture a bit to room temp. Place cooled mixture in a medium glass bowl and add the juice of the lemons, lemon zest, oregano, red pepper flakes and parsley. Whisk in remaining 3/4 cup EVOO to form a thick dressing.
- Preheat your oven to 425 degrees F, rack at center. Roast the chicken in the skillet on one side for 20 minutes, then turn to opposite side and roast 20 minutes more. Finally turn the chicken on its back (breast-side up), spoon juices over the skin, and continue to roast for 15 to 20 minutes or until the chicken registers 160 to 165 degrees F. Rest bird and carve, then serve with sauce to pass and crusty bread.
HERBED CHICKEN AND HOT-PEPPER SANDWICHES
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
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
LEMON-PEPPER CHICKEN DELI ROLL SANDWICHES
Make and share this Lemon-Pepper Chicken Deli Roll Sandwiches recipe from Food.com.
Provided by MeliBug
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat up olive oil over medium heat in medium/large pan.
- Cut chicken breasts in half to make 4 thin slices of chicken breasts.
- Season chicken with lemon pepper seasoning.
- Cook for approximately 5 minutes on each side or until cooked through.
- Meanwhile spread mayo on each side of the deli rolls. Toast deli rolls on skillet for about a minute.
- To make secret sauce, combine ketchup and ranch in small bowl. Add mustard to taste.
- Place chicken on bread followed by lettuce and tomato. Top off with secret sauce! ENJOY! :D:D:D.
Nutrition Facts : Calories 517.1, Fat 28.8, SaturatedFat 5.2, Cholesterol 56.3, Sodium 1203.6, Carbohydrate 42.7, Fiber 2.9, Sugar 9.9, Protein 22.9
LEMON CHICKEN AND PEPPERS
Store-bought packages of lemon-pepper chicken breasts speed assembly of this main dish. From Evansville, Indiana, Gertrudis Miller writes, "I usually prepare this when I want a fast meal that tastes good."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Sprinkle chicken with paprika and thyme. In a large nonstick skillet, cook chicken in butter for 4-6 minutes on each side or until chicken juices run clear; drain and set aside. Saute peppers for 3-4 minutes or until tender. Return chicken to the pan; heat through.
Nutrition Facts : Calories 207 calories, Fat 7g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 1157mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.
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