Chicken Breast Sandwiches With Caramelized Onions Watercress And Paprika Aïoli Recipes

CHICKEN AND CARAMELIZED-ONION SANDWICHES

Chicken and Caramelized-Onion Sandwiches image

Spare the bit of extra time it takes to slow-cook onions to caramelized sweetness, then get the time back with easy cooked chicken and refrigerated rolls.

Provided by Betty Crocker Kitchens

Categories Entree

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
2 medium onions, cut into 1/4-inch-thick slices
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon soy sauce
8 Pillsbury™ Home Baked Classics™ Frozen Crusty French Dinner Rolls (from 12.4-oz. pkg.)
8 (1-oz.) slices cooked chicken breast
8 lettuce leaves
8 thin slices tomato
2 teaspoons Dijon mustard

Steps:

Heat oil in large skillet over medium-high heat until hot. Add onions; cook about 3 minutes or until soft, stirring frequently. Stir in brown sugar, vinegar and soy sauce. Reduce heat to medium; cook 6 to 8 minutes or until onions are deep golden brown and very tender, stirring occasionally.
Meanwhile, bake dinner rolls as directed on package.
To assemble sandwiches, split warm rolls. Layer caramelized onions, chicken, lettuce and tomato on bottom halves of rolls. Spread top halves with mustard; cover sandwiches with top halves of rolls.

Nutrition Facts : Calories 405, Carbohydrate 49 g, Cholesterol 50 mg, Fat 2, Fiber 3 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 750 mg, Sugar 11 g

CHICKEN BREAST SANDWICHES WITH CARAMELIZED ONIONS, WATERCRESS, AND PAPRIKA AïOLI

Chicken Breast Sandwiches with Caramelized Onions, Watercress, and Paprika Aïoli image

Categories Sandwich Chicken Onion Low Cal High Fiber Lunch Spring Summer Grill Grill/Barbecue Watercress Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly

Yield Makes 6

Number Of Ingredients 12

Ingredients

1/2 cup mayonnaise
1 tablespoon fresh lime juice
1 teaspoon hot smoked Spanish paprika*
1 garlic clove, pressed
2 tablespoons extra-virgin olive oil plus more for brushing on rolls
2 tablespoons vegetable oil
2 pounds onions, halved lengthwise, thinly sliced crosswise (about 7 cups)
3 (8-ounce) skinless boneless chicken breast halves, cut crosswise in half
6 sourdough sandwich rolls or twelve
1/2-inch-thick slices sourdough bread
3 cups (lightly packed) watercress or arugula
* Sometimes labeled Pimentín Picante or Pimentón de La Vera Picante; available at specialty foods stores and from tienda.com.

Steps:

Whisk first 4 ingredients in small bowl. Gradually whisk in 2 tablespoons olive oil. Season with salt and pepper. DO AHEAD Aioli can be made 2 days ahead. Cover prepared aioli and chill.
Heat vegetable oil in heavy large skillet over medium-high heat. Add onions, sprinkle with salt, and cook until beginning to brown, stirring often, about 10 minutes. Reduce heat to medium and continue to cook until onions are soft and deep golden brown, stirring often, about 20 minutes longer. Season with salt and pepper. DO AHEAD: Caramelized onions can be made 2 hours ahead. Let stand at room temperature.
Prepare barbecue (medium-high heat). Place chicken breasts between 2 sheets of plastic wrap. Pound with mallet to 1/3-inch thickness. Sprinkle with salt and pepper. Grill chicken until cooked through, about 3 minutes per side. Transfer to work surface. Brush cut side of rolls with extra-virgin olive oil. Grill rolls, cut side down, until grill marks appear, about 1 minute. Spread rolls with some of aioli. Assemble sandwiches, dividing chicken, caramelized onions, and watercress among rolls. Serve warm.

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