Piadina Filled With Grilled Chicken And Roasted Tomatoes Recipes

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GRILLED CHICKEN INVOLTINI



Grilled Chicken Involtini image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/3 cup extra-virgin olive oil
1/4 cup chopped parsley
1 teaspoon lemon zest, from 1 lemon
1/4 teaspoon salt
3/4 teaspoon kosher salt
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
8 chicken breast cutlets
8 slices Prosciutto di Parma
8 slices provolone picante cheese
8 oil-cured sundried tomatoes
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat a charcoal grill to medium-high heat. Move the coals to the side so that one part of the grill has indirect heat.
  • In a small bowl stir together the olive oil, parsley, lemon zest and salt. Set aside.
  • In a separate small bowl, mix together the salt, oregano and red pepper flakes.
  • Lay the chicken cutlets flat on a cutting board, lengthwise, and season all sides with the salt mixture. Place a piece of prosciutto on each cutlet. Fold each piece of provolone in half and place on top of the prosciutto. Follow with 1 sundried tomato.
  • Working one at a time, roll the chicken up, in a continuous spiral roll, and seal by sticking 2 parallel skewers through the roll. Proceed with the remaining chicken, sticking 2 rolls on each pair of skewers for easy flipping. Drizzle the chicken with the olive oil and grill starting directly over the coals. Sear the chicken on all sides flipping as needed, until golden brown, about 10 minutes. Move the skewers to indirect heat and continue to cook until cooked through, about an additional 10 minutes or. Remove from the grill and allow to rest for 5 minutes. Remove the skewers from the involtini, slice and serve, drizzled with the parsley oil.

PIADINE WITH GRILLED CHICKEN AND SPINACH SALAD



Piadine with Grilled Chicken and Spinach Salad image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 14

Olive oil
4 (8-ounce) boneless chicken breasts
1 1/2 tablespoons extra-virgin olive oil
2 pounds store-bought pizza dough, rolled out into rounds
All-purpose flour, for dusting work surface
Coarse cornmeal, for sprinkling on baking sheets
1 tablespoon garlic rub
8 cups loosely packed baby spinach leaves
1 1/2 cups diced fresh mozzarella cheese
1 1/2 cups fresh tomato wedges
1/4 cup red onion, slivered
1/3 cup freshly grated Parmesan
About 1/2 cup Whole Citrus Vinaigrette or your favorite vinaigrette
Gray salt and freshly ground black pepper

Steps:

  • Preheat the grill or grill pan. Carefully oil the grill or grill pan with a cloth dipped in a little olive oil. If using a grill, have the grilling surface 8 to 10 inches above the embers. Regulate the amount of coals under the grill so that it maintains a consistent medium-hot heat (the oil on the grill will begin to smoke).
  • Prepare the chicken. Coat each chicken breast with the extra-virgin olive oil. Season each side evenly with a little salt and pepper. Place the chicken on the grill, skin side first, and cook for 4 to 5 minutes. Turn over and continue to cook in the same manner another 4 or 5 minutes until the meat is slightly firm to the touch. Season 1 side evenly with the roasted garlic rub. Remove from the heat and reserve until cool. Cut the chicken with the grain into bite-size pieces. Reserve.
  • Divide the dough into 6 balls. Working on a surface free of flour, roll each ball under your palm. As it rolls, it will stick slightly to the surface, creating tension that helps form a tight, round ball. Dust the work surface with flour, pat each ball down lightly, dust the tops with flour, cover with a towel, and let rise for about 15 minutes.
  • With a rolling pin, roll each ball into a circle 8 or 9-inches in diameter and about 1/8-inch thick and place on a cookie sheet that has been sprinkled with cornmeal (to keep the dough from sticking).
  • On a clean grill surface (use a wire brush then oil again as before) gently lay the piadine on the grill and cook until the bottom has set and is cooked, but not so well done that it is not pliable, about 4 minutes. Turn the crust and cook on the second side. The cooking time will vary with the heat of the grill. Remove crusts.
  • Meanwhile, toss together the spinach, mozzarella, tomato wedges, red onion, Parmesan and chicken. Toss with vinaigrette to coat the greens and taste for seasoning with salt and pepper. Place the crusts on plates and divide the salad among them. Serve "open face." Diners should fold their piadine in half and eat without utensils!

PIADINA FILLED WITH GRILLED CHICKEN AND ROASTED TOMATOES



Piadina Filled With Grilled Chicken and Roasted Tomatoes image

Basically a piadina is a pizza folded in half. This one is made on a grill and is more of a technique than a recipe. This was the one I made in class, and is the one dish we didn't get a written recipe for. Fill it with anything you like, although this one is really good. The amounts are a guess, just don't over fill it. If using a can of dough (like Pillsbury), cut the dough in half and make two piadinas.

Provided by SkinnyMinnie

Categories     < 15 Mins

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 8

1 (6 ounce) pizza dough
1 chicken breast, grilled and cut into pieces
1 cup tomatoes, roasted (see Oven Roasted Tomatoes)
1/4 cup arugula
1/4 cup fresh basil
1/2 cup fresh mozzarella cheese, cut into small pieces
olive oil
salt and pepper, to taste

Steps:

  • Preheat grill. You want direct and indirect heat. (Heat one side to high and one side to low, or move coals to one side).
  • Shape and form dough into about a 6-inch circle on a lightly oiled work surface.
  • Place the dough circles on the back of a lightly oiled cookie sheet.
  • Brush top of dough with olive oil and place on the grill, over direct heat, oiled side down.
  • Close the lid and let cook for about 2-3 minutes. Check to make sure it is not burning.
  • When nice and browned, brush the top with olive oil and flip over.
  • Let cook for about 1 min and start adding you fillings.
  • Cheese should go first. This will be the "glue", so to speak, to hold the piadina together. So place cheese over entire thing.
  • Next is the chicken and tomatoes. Place these on half (one side) of the circle.
  • Top with basil and arugula and fold in half. Top the chicken with the cheese half.
  • Move the piadina over to the indirect heat or low side and close lid.
  • Let cook for about 2 min or until the cheese melts.

Nutrition Facts : Calories 454, Fat 26.4, SaturatedFat 11.3, Cholesterol 137, Sodium 453.2, Carbohydrate 8.9, Fiber 2.7, Sugar 5.5, Protein 44.6

PENNE PASTA WITH GRILLED CHICKEN AND ROASTED TOMATOES



Penne Pasta With Grilled Chicken and Roasted Tomatoes image

I came up with this by adding a couple of different recipes and adding touches of my own ideas. The whole family loved it! Prep time and cooking time is an estimate. So are the servings. This was kind of a throw together meal that worked!

Provided by chefpam

Categories     Penne

Time 25m

Yield 4-6 3/4 cup, 4-6 serving(s)

Number Of Ingredients 10

2 grilled chicken breasts, boneless, skinless, chopped (optional)
8 ounces grape tomatoes
1 -2 tablespoon olive oil
1 teaspoon dried basil or 1/2 cup chopped fresh basil
salt and pepper
3 cups mini penne pasta, uncooked
water or chicken broth, to cook pasta in
3/4 cup white wine
1/4 cup favorite Italian dressing, not creamy (I used Northern Italian)
10 -15 black olives or 1/4 cup sliced black olives

Steps:

  • Marinate chicken in favorite marinade and grill until done. You can leave out the chicken for a great vegetarian meal.
  • Heat oven to 400 degrees. Mix tomatoes with oil, basil and salt and pepper to taste. Roast for 12 minutes in shallow baking pan.
  • Meanwhile, cook pasta according to directions in water or broth add 1/4 cup white wine.
  • Smash cooked tomatoes with back of wooden spoon.
  • Chop chicken, if using.
  • Drain pasta.
  • Mix pasta, tomatoes, chicken and olives together. Add white wine and dressing.
  • Serve warm.

GRILLED CHICKEN PIZZA WITH MOZZARELLA AND ROASTED GARLIC



Grilled Chicken Pizza with Mozzarella and Roasted Garlic image

Go from good to gourmet when using Stella® Cheese for this grilled chicken pizza with roasted garlic.

Provided by Stella Cheese

Categories     Trusted Brands: Recipes and Tips     Stella® Cheese

Time 1h50m

Yield 4

Number Of Ingredients 8

2 heads garlic, top of bulbs trimmed off so tops of cloves are exposed
1 ball pizza dough, store-bought or homemade
2 tablespoons olive oil, divided
½ cup prepared pizza sauce
1 ½ cups cooked and pulled/chopped chicken
4 ounces Stella® Fresh Mozzarella Cheese, thinly sliced
1 tablespoon everything bagel seasoning
1 cup spinach leaves, torn

Steps:

  • Preheat oven to 400 degrees F.
  • Wrap garlic heads in foil and place on small rimmed baking pan. Transfer to oven and cook 1 hour or until garlic is dark golden brown and very soft. Remove from oven and let stand for 5 minutes or until cool enough to touch. Squeeze garlic cloves from their skin into a small bowl.
  • Preheat grill for two-zone grilling: half of grill should be set to medium-high; other half should be off (indirect heat).
  • Stretch and shape dough into 14-inch circle and place on pizza pan or large tray. Brush one side of dough with 1 tablespoon oil. Use hands to transfer dough to direct heat side of grill, oiled side down. Do not worry if dough becomes a little misshapen during the transfer. Cook 2 minutes, or until the dough releases itself from the grates (do not disturb dough before it releases).
  • Brush top side of dough with remaining 1 tablespoon oil, then use tongs to flip dough. Cook 2 minutes or until dough releases from grates. Continue cooking dough 3 to 4 minutes longer or until dough is firm and grill-marked in all areas, flipping and rotating frequently but keeping grill closed when not flipping.
  • Remove dough from grill and spread with sauce. Top with chicken, Stella® Mozzarella Cheese, everything bagel seasoning, and roasted garlic cloves.
  • Transfer pizza back to grill on indirect heat side. Close grill and cook 8 to 10 minutes or until toppings are warmed through and crust is fully cooked.
  • Remove pizza from grill and top with spinach. Cut and serve immediately.

Nutrition Facts : Calories 520.1 calories, Carbohydrate 67.2 g, Cholesterol 19.8 mg, Fat 17.8 g, Fiber 2.7 g, Protein 18.4 g, SaturatedFat 5.4 g, Sodium 1368.5 mg, Sugar 7.2 g

GRILLED CHICKEN STUFFED WITH BASIL AND TOMATO



Grilled Chicken Stuffed with Basil and Tomato image

Who needs bread when you can make these tasty "sandwiches"?

Provided by Martha Stewart

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

Number Of Ingredients 7

4 boneless, skinless chicken breast halves (about 6 ounces each)
1/2 teaspoon coarse salt
Freshly ground pepper
2 garlic cloves, minced
1 tablespoon extra-virgin olive oil
12 fresh basil leaves, plus more for garnish
2 beefsteak tomatoes, cut into 1/4-inch-thick slices

Steps:

  • Butterfly chicken breasts: Put halves on a cutting board, smooth sides down, with the pointed ends facing you. Starting on one long side, cut breasts almost in half horizontally (stop about 1/2 inch before reaching the opposite side). Open cut breasts like a book. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper. Transfer to a plate, and coat both sides with garlic and oil. Let stand 30 minutes.
  • Heat a grill or grill pan until medium-hot. Place 3 basil leaves on the bottom half of each opened chicken breast; top each with 2 slices tomato. Fold over other half of chicken breast, and secure with two toothpicks or short skewers.
  • Grill chicken breasts, turning once, until golden brown on both sides and no longer pink in the center, about 15 minutes. Place on a clean serving platter; garnish with basil. If desired, remove toothpicks or skewers before serving.

Nutrition Facts : Calories 239 g, Cholesterol 99 g, Fat 6 g, Fiber 1 g, Protein 40 g, Sodium 359 g

GRILLED CHICKEN WITH ROASTED TOMATO AND OREGANO SALSA



Grilled Chicken with Roasted Tomato and Oregano Salsa image

Provided by Chad S. Luethje

Categories     Chicken     Garlic     Herb     Onion     Pepper     Tomato     Marinate     Low Cal     Spring     Summer     Healthy     Self

Yield Makes 4 servings

Number Of Ingredients 20

2 tablespoons olive oil
2 tablespoons chopped fresh basil
2 cloves garlic, chopped
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts (about 6 ounces each)
Salsa
1 pound fresh tomatoes, diced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium shallot, diced
1/2 cup diced onion
1/2 small jalapeño, cored, seeded and minced
1 teaspoon minced garlic
1 tablespoon chopped fresh oregano
Vegetable oil cooking spray

Steps:

  • Combine first 8 ingredients in a plastic bag. Add chicken; marinate at least 30 minutes. Heat oven to 400°F. Cover a baking tray with foil. To make salsa, spread tomatoes on tray; drizzle with oil. Add salt and pepper. Bake until lightly browned, 20 to 25 minutes. Combine tomatoes, shallots, onion, jalapeño, garlic and oregano in a bowl. Coat a large skillet with cooking spray. Heat over medium-high heat. Remove chicken from marinade; cook 5 minutes. Reduce heat to medium-low, flip chicken and add leftover marinade to pan. Cook 5 minutes. Reduce heat to low. Cover chicken; cook 10 minutes. Divide among 4 plates; top each with 1/4 of the salsa. Serve immediately.

GRILLED ZUCCHINI WITH TOMATOES AND MINT



Grilled Zucchini with Tomatoes and Mint image

Grilled zucchini planks are served with a fresh tomato and mint topping in this easy side dish recipe.

Provided by VirginiaWillis

Categories     Grilled Zucchini

Time 15m

Yield 4

Number Of Ingredients 8

3 medium zucchini
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
8 ounces cherry tomatoes, halved
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon chopped fresh mint

Steps:

  • Preheat an outdoor grill to high heat and lightly oil grate.
  • Cut zucchini into thin lengthwise planks; brush with olive oil and season with salt and black pepper. Arrange on grate without crowding.
  • Grill until tender and lightly charred, 2 to 3 minutes per side. Transfer to a rimmed plate.
  • Stir together tomatoes, extra-virgin olive oil, apple cider vinegar, and mint in a bowl. Smash some of the tomatoes to release their juices. Stir once more and spoon over zucchini.

Nutrition Facts : Calories 96.9 calories, Carbohydrate 7.7 g, Fat 7.2 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 141.8 mg

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From pinterest.co.uk


PIADINA ROMAGNOLA: ITALIAN RECIPE | SANPELLEGRINO
6. Now it is time to cook the piadina: heat a non-stick pan on a medium high heat, add the flattened piadina dough and cook for about 2 minutes on one side. 7. Flip over and using just half of the surface of the piadina, spread over some pesto, followed by the mozzarella pieces, the chicken, and layer over the spinach. Fold over the piadina to ...
From sanpellegrino.com


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