TUSCAN CHICKEN SANDWICH
Make and share this Tuscan Chicken Sandwich recipe from Food.com.
Provided by Lacey Lou
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 8
Steps:
- Spread vinaigrette in a thin layer over the bottom slice of focaccia.
- On top of the vinaigrette, layer greens, tomato, onion and chicken.
- Stir together mayonnaise and pesto; spread on the top slice of focaccia.
- Close the sandwich and serve.
Nutrition Facts : Calories 190.6, Fat 6.3, SaturatedFat 1.1, Cholesterol 53.1, Sodium 165.6, Carbohydrate 12.8, Fiber 3.1, Sugar 4.4, Protein 21.3
TUSCAN-STYLE GRILLED CHICKEN SANDWICH
Make and share this Tuscan-Style Grilled Chicken Sandwich recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat).
- Combine mayonnaise and pesto in small bowl; whisk to blend.
- Cut bread horizontally in half.
- Brush chicken lightly with oil; sprinkle with salt and pepper.
- Grill chicken until just cooked through, about 5 minutes per side.
- Transfer chicken to cutting board; cool slightly.
- Cut chicken on sharp diagonal into 1/2-inch-thick slices.
- Spread pesto mayonnaise onto cut surfaces of bread.
- Layer chicken, mozzarella, artichokes, tomato, and greens onto bottom halves.
- Top with bread tops.
Nutrition Facts : Calories 318.3, Fat 13.3, SaturatedFat 2.2, Cholesterol 83.2, Sodium 419.3, Carbohydrate 22.6, Fiber 10.7, Sugar 3.9, Protein 29.1
GRILLED TUSCAN CHICKEN
Provided by Food Network
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the grill to medium-high heat.
- Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag.
- Using kitchen shears, cut down both sides of the chicken's backbone and remove the backbone.
- Oil the grill grates, remove the chicken from the marinade and place the chickens skin-side down on the hot grill rack.
- Place 2 foil-covered bricks on top of the chicken to weigh it down. Grill 20 minutes, then remove the bricks and flip. Continue cooking for 15 to 20 minutes longer, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes before carving.
- Serve the chicken on a bed of arugula with lemon slices.
GRILLED TUSCAN CHICKEN WITH ROSEMARY AND LEMON
Basting the chicken with lemon juice while it's on the grill gives it a tangy taste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 6
Steps:
- Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
- Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
- Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes. Serve with Grilled Zucchini and Squash.
GRILLED TUSCAN CHICKEN SANDWICHES
A great hot sandwich with flavorful grilled chicken, savory veggies and provolone cheese. This is a easy and simple recipe don't let the long instructions drive you away. Note: I don't add the salt since the salad dressing has enough.
Provided by Porfavorcorona
Categories Lunch/Snacks
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place chicken breasts in large Ziploc bag and cover with zesty italian dressing.
- Marinate in the refrigerator at least 4 hours turning the bag over occasionally to coat all of the chicken.
- Preheat gas/charcoal grill or a ridged grill pan to a medium-high heat.
- Remove the chicken from the bag and season with salt and pepper.
- Place chicken on grill and cook until meat is done (center 180 degrees), about 9-10 minutes per side.
- In a large skillet, on the stove or the side burner of grill, heat the olive oil and add the red and green peppers, mushrooms and onions.
- Saute about 6-7 minutes.
- Add the garlic during the last 2 minutes.
- When chicken is done remove to a plate and let rest for a few minutes.
- Cut the chicken into strips and arrange on the buns or bread.
- Top with the vegetables.
- Drizzle with a small amount of Italian dressing and top with cheese.
- Add mayo to the top of bread if desired.
- Wrap sandwiches in aluminum foil and set back on grill for about 2 minutes until bread is warm and cheese is melted.
- May add lettuce and tomato if desired.
- Place sandwiches on serving tray and skewer with party toothpicks.
- If using a loaf of bread, cut into equal pieces, add toothpicks and arrange on serving platter.
Nutrition Facts : Calories 576.3, Fat 31.6, SaturatedFat 11.1, Cholesterol 87.6, Sodium 989.2, Carbohydrate 36.1, Fiber 2.5, Sugar 7.8, Protein 36.4
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