Broiled Chicken And Roasted Pepper Sandwiches Recipes

CHICKEN, ROASTED PEPPER, AND PESTO SANDWICH

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.

ROASTED PEPPER CHICKEN SANDWICHES

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.

BROILED CHICKEN SANDWICHES

Steps:

• In a small bowl, beat the cream cheese, butter, 1/4 teaspoon of lemon-pepper, basil and garlic salt until smooth; set aside. , Combine the oil, lemon juice and remaining lemon-pepper. Cut chicken into 1/2-in.-wide strips; brush with lemon juice mixture. Broil chicken 4 in. from the heat from 5 minutes on each side or until juices run clear. , Place rolls with cut side up on broiler pan; broil for 1-2 minutes or until light golden brown; spread with the cream cheese mixture. Layer chicken, onion and lettuce over cream cheese. Replace roll tops.

ROASTED PEPPER AND PESTO CHICKEN SANDWICH

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!

BROILED CHICKEN AND ROASTED PEPPER SANDWICHES

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.

GRILLED CHICKEN BREAST SANDWICHES WITH ROASTED PEPPERS

Steps:

• For the Chicken: Rub the chicken breasts with 3 tablespoons of the olive oil, the black pepper, and thyme leaves.
• Cover and refrigerate a minimum of 6 hours, preferably overnight.
• Remove from refrigerator 1 hour before cooking.
• For the Peppers: Preheat oven to 500 degrees and place 2 red bell peppers on the rack and roast.
• Turn the peppers occasionally until the skins are completely charred (20 to 30 minutes).
• Place the peppers in a paper bag and seal the top.
• This allows them to steam and aids in peeling.
• Remove the peppers from the bag and remove the skins with your fingers.
• Sometimes a little cold running water helps.
• Remove the cores and seeds and slice into 1/4-inch strips.
• Toss the peppers with 2 tablespoons olive oil and store in a glass container until ready to use.
• For the Sauce: Mix mayonnaise, Dijon mustard, Worcestershire sauce, red wine vinegar, and dash of salt together well and refrigerate in a glass container.
• Assembling the Sandwiches: The chicken, peppers, and mustard sauce can be prepared to this point a day in advance.
• When you are ready to serve the sandwiches, prepare a charcoal fire or preheat the broiler for the chicken and bread.
• Grill or broil the breasts 6 to 10 minutes per side, depending on the heat of your fire.
• As they are cooking, brush a little butter or olive oil on one side of 12 slices of the bread.
• When the breasts are cooked, transfer to a platter and allow to cool slightly, at which time you will need to either grill or broil the bread until slightly toasted.
• Spread a liberal amount of the mustard sauce on the oiled or buttered side of the bread slices so that the dry sides will be on the outside of the sandwich.
• Slice the breasts on a diagonal and place each sliced breast on a slice of toasted bread.
• Top with some of the roasted pepper strips, 2 slices of tomato, some of the arugula, and the top piece of bread.
• Cut and serve as you would with any sandwich.
• Serve immediately or until ready to use.