OPEN-FACE CHICKEN PITAS
Deli chicken takes the place of lamb in these easy-to-assemble gyro sandwiches.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In medium microwavable bowl, mix chicken and Greek seasoning. Microwave uncovered on High 1 to 2 minutes, stirring once or twice, until hot. Cover to keep warm.
- Heat pita folds as directed on package. Spread each pita fold with about 1 tablespoon hummus. Top with 1/2 cup warm chicken, the cucumber, tomatoes and cheese. Serve topped with yogurt and onion.
Nutrition Facts : Calories 400, Carbohydrate 46 g, Cholesterol 75 mg, Fiber 3 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 2 g, TransFat 0 g
KETO OPEN-FACED CHICKEN CORDON BLEU
All the flavors of traditional cordon bleu but keto friendly and much easier to assemble since there is no stuffing or rolling involved.
Provided by France C
Categories Main Dish Recipes Pork Ham
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Season chicken cutlets with salt and pepper; set aside.
- Whisk eggs and Dijon mustard together in a shallow bowl. Combine almond flour, Parmesan cheese, and garlic powder in a separate shallow bowl. Dip chicken cutlets into egg mixture, letting excess drip off. Dredge with almond flour mixture, then set on a plate.
- Heat oil in a large skillet over medium-high heat. Add chicken cutlets and cook until golden brown, 3 to 4 minutes. Flip over and cook until chicken is no longer pink inside and the juices are running clear, 3 to 4 minutes more.
- Place chicken cutlets on a baking sheet. Top with slices of ham and cover with shredded Swiss cheese.
- Bake in the preheated oven until cheese has melted, 4 to 5 minutes. Serve immediately.
Nutrition Facts : Calories 606.2 calories, Carbohydrate 6.8 g, Cholesterol 204.2 mg, Fat 43.8 g, Fiber 2.2 g, Protein 46.3 g, SaturatedFat 11.8 g, Sodium 679.4 mg, Sugar 1.4 g
2-STEP INSIDE-OUT CHICKEN POT PIE
This simply delicious skillet dish features a tasty combination of cooked chicken, mixed vegetables and Campbell's® Condensed Cream of Chicken Soup, heated together and served over hot biscuits.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Cook chicken in nonstick skillet until browned, stirring often.
- Add soup and vegetables. Cover and simmer until done. Serve on biscuits.
Nutrition Facts : Calories 685.9 calories, Carbohydrate 74.9 g, Cholesterol 68.3 mg, Fat 27.4 g, Fiber 7.6 g, Protein 36 g, SaturatedFat 7.5 g, Sodium 1331.8 mg, Sugar 0.6 g
OPEN FACED CHICKEN POT PIE
Make and share this Open Faced Chicken Pot Pie recipe from Food.com.
Provided by FDADELKARIM
Categories Savory Pies
Time 4h45m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Pour the broth into a crock pot. Add the chicken then sprinkle with salt & pepper. Cover with lid & cook on low for 6 hours.
- Shred chicken then place back into pot along with the rest of the ingredients (except the biscuits). Stir until well blended.
- Cover & continue to cook for 40 minutes on low. Meanwhile, bake the biscuits according to package directions.
- Cut the biscuits in half then place 4 halves on each plate. Pour the chicken mixture over the biscuits & serve immediately.
Nutrition Facts : Calories 443.3, Fat 15.2, SaturatedFat 4.4, Cholesterol 37.2, Sodium 1694.7, Carbohydrate 56.4, Fiber 3.2, Sugar 8.9, Protein 20.7
OPEN-FACED CHICKEN PIE
Make and share this Open-Faced Chicken Pie recipe from Food.com.
Provided by 2Bleu
Categories One Dish Meal
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a 2 quart pot over medium heat, cook cream of chicken soup and milk, stirring constantly, until warm.
- Add canned vegetables and chicken. Cook until heated through.
- Season with Worcestershire, sage, salt, and black pepper. Place 2 slices of bread on each plate, slightly overlapping.
- Spoon chicken mixture over top. Sprinkle with chopped parsley and serve.
OPEN-FACED CHICKEN SALAD MELT
Steps:
- Add the vinegar, sugar, 2 teaspoons of kosher salt and 1 cup water to a small saucepan and cook over medium-high heat until the liquid simmers and the sugar dissolves, about 5 minutes.
- Put the thinly sliced red onion in a medium bowl, add the pickling liquid and set aside.
- Shred the white and dark meat of the rotisserie chicken using two forks.
- Put the shredded chicken in a food processor and pulse until ground.
- Combine the mayonnaise, garlic powder and onion powder in a large bowl. Squeeze the juice from the 1/2 lemon into the mixture and season with salt and pepper.
- Stir in the ground chicken and diced celery. Trust your taste buds and add more spices, salt, pepper or lemon juice, if needed.
- Preheat the broiler.
- Halve the ciabatta rolls with a serrated knife and put them on a baking sheet. Brush both sides of the bread with the olive oil and cook until golden brown, 3 to 5 minutes.
- Remove the ciabatta rolls from the broiler.
- Evenly divide the chicken salad between the rolls. Top with the grated Cheddar cheese and bake until the cheese melts, 1 to 2 minutes.
- Top the sandwiches with the pickled onions and serve.
- Enjoy.
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