CHICKEN AND ROASTED RED PEPPER PANINI STYLE SANDWICHES
I love chicken and roasted red peppers, so I put this sandwich together--it was so yummy! My family loves them. The chicken can also be left out and the sandwich is still delicious. Add a bowl of soup or a salad and you have a perfect lunch or dinner!
Provided by Auvan
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches
Number Of Ingredients 7
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!
Nutrition Facts : Calories 331.3, Fat 23.9, SaturatedFat 9.5, Cholesterol 72.1, Sodium 1720.5, Carbohydrate 8.4, Fiber 1, Sugar 1.8, Protein 21
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.
ROASTED PEPPER AND PESTO CHICKEN SANDWICH
Provided by Food Network
Yield 4
Number Of Ingredients 10
Steps:
- Prepare Tyson chicken according to package directions. Set aside and keep warm.
- Split rolls and spread butter evenly on cut sides of both tops and bottoms. Place rolls on a baking sheet, butter side up, and sprinkle with garlic powder. Place baking sheet under broiler until rolls are golden brown.
- Mix together pesto and mayonnaise, spread onto garlic rolls. Place one prepared Tyson Chicken Breast Fillet on each garlic bun bottom, top with provolone cheese and a few slices from each bell pepper (or use all red from a jar of roasted red peppers). Finish your sandwich with the garlic roll tops and enjoy!
TOASTED RED PEPPER CHICKEN SANDWICH
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
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
CHICKEN, ROASTED PEPPER, AND PESTO SANDWICH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
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.
CHICKEN WITH ROASTED RED PEPPER SAUCE
"I created this recipe as a way to introduce different vegetables to my family," advises Kelly Cobb, Mason, Ohio. "My 3-year-old son said it was the best chicken he'd ever tasted."
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 15 minutes. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop peppers; transfer to a food processor., Remove papery outer skin from garlic (do not peel or separate cloves); cut top off of garlic bulb. Brush with 1 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into the food processor with peppers; cover and process until almost smooth. Set aside., Sprinkle both sides of chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, cook chicken in remaining oil over medium heat for 3-4 minutes on each side or until lightly browned. Remove and keep warm., In the same skillet, cook leek for 2 minutes or until leek is lightly browned. Add broth, stirring to loosen any browned bits from pan. Add red pepper mixture, chicken and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 3 minutes until the chicken juices run clear. Uncover; pepper sauce over pasta if desired. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 239 calories, Fat 8g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 537mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
CHICKEN BREAST WITH ROASTED RED PEPPER SANDWICH
Awesome sandwich! This is an original from my husband, Evan. This is a big sandwich. Obviously, you can use adjust the chicken breast size to suit your needs. Prep time includes grilling the chicken.
Provided by Claudia Dawn
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Broil or grill chicken breasts (I recommended seasoning it with Worcestershire sauce, a sprinkle of seasoned pepper and garlic salt while cooking).
- Serve chicken on bread topped with remaining ingredients.
- Compliment with condiment of choice: Dijon mustard, mayonnaise and/or ranch dressing.
SAUTEED CHICKEN AND RED PEPPERS
Sometimes cooking for one can be a bit of a pain. This is a favorite dish of mine; it's quick, simple, delicious, and a great way to use leftover chicken. Serve on a bed of rice, couscous, or noodles or for a low-carb option, omit the starch.
Provided by Vickie_Clavette
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 1
Number Of Ingredients 5
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices and drain on paper towels. When cool enough to handle, chop bacon into 1-inch pieces.
- Add chicken, bell pepper, green onion, and bacon to the skillet. Reduce heat to medium-low and cook until bell pepper has softened and chicken is heated through, 7 to 10 minutes. Season with salt and pepper to taste.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 5.1 g, Cholesterol 78.7 mg, Fat 35.5 g, Fiber 1.6 g, Protein 22.9 g, SaturatedFat 10.5 g, Sodium 821.9 mg, Sugar 2.7 g
MUHAMMARA CHICKEN SANDWICHES
In this picnic-perfect sandwich, sliced chicken breast is enlivened by muhammara, an earthy Middle Eastern spread of roasted red peppers, walnuts and lemon that includes a little pomegranate molasses for sweetness. Poaching is an ideal technique for keeping chicken tender and juicy for these sandwiches, but you can swap in roasted, grilled or rotisserie chicken as well. Baby arugula, or a similar leafy green, adds a peppery bite. Be sure to use bread that can hold up to the sandwich fillings - one with a firm crumb and crunchy crust.
Provided by Yewande Komolafe
Categories lunch, sandwiches, main course
Time 25m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Poach the chicken: Place the chicken breasts in a medium saucepan, add enough water to cover by 1 inch and turn the heat to medium-high. Add the peppercorns, bay leaf and garlic, and season with salt. Bring to a boil, skim and discard foam, and reduce heat to maintain a low simmer. Cover and simmer chicken until tender and cooked through, 12 to 15 minutes.
- Meanwhile, make the muhammara: In a food processor, combine the roasted red peppers and walnuts. Pulse for about 30 seconds to coarsely chop. Add the Aleppo pepper, cumin, lemon juice, pomegranate molasses and 1 teaspoon salt. Puree until smooth, about 1 minute. Keep the processor running and pour in the olive oil in a thin stream. Process until incorporated, and add more salt if necessary. Transfer to a bowl or airtight container and cover. Muhammara will keep in the refrigerator for up to 1 week.
- Transfer chicken to a cutting board and discard the poaching liquid. When cool enough to touch, thinly slice the chicken against the grain at an angle.
- To assemble the sandwiches, generously spread the muhammara on each piece of the bread. (Save any leftovers to enjoy as a dip or spread.) Divide the chicken slices among the bread bottoms. Top with the arugula, cover with the bread tops and press down slightly to adhere. Serve immediately, or wrap and chill to serve up to 4 hours after assembly.
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