Lemon Chicken And Roasted Pepper Sandwiches Recipes

WARM LEMON CHICKEN SANDWICH WITH ARUGULA AND PEARS

Steps:

• In a shallow bowl, combine the juice of 1 ½ lemons, thyme, salt, and pepper.
• Add in the chicken breasts; toss to coat; marinate chicken 5-10 minutes.
• In a small bowl, mix the dijon mustard, vinegar, salt, and pepper together; whisk in 3 tablespoons oil, then the Parmigiano.
• Toast the rolls; rub the toasted cut sides with the garlic clove.
• Preheat a big nonstick skillet over med-high heat; add remaining 2 tablespoons oil.
• Cook the chicken for 5-6 minutes on each side; remove to a cutting board and tend with foil.
• Thinly slice the pear and toss in a salad bowl with the juice of the remaining ½ lemon.
• Slice the prosciutto into strips; add the arugula leaves and prosciutto to the salad bowl; toss with the vinaigrette (dijon mixture).
• Thinly slice the cooked chicken; layer half of the chicken slices onto the rolls and top with the arugula-pear salad; add remaining chicken and roll tops.

LEMON CHICKEN

Steps:

• In a large skillet, cook chicken, onion, carrot and garlic in butter for 5 minutes or until chicken is lightly browned and meat juices run clear, stirring occasionally., In a large bowl, combine the cornstarch and broth; stir in lemon juice, zest, salt and rice. Add to skillet Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add broccoli and parsley. Cover and simmer 5-10 minutes or until rice is tender.

LEMON-PEPPER CHICKEN DELI ROLL SANDWICHES

Steps:

• Heat up olive oil over medium heat in medium/large pan.
• Cut chicken breasts in half to make 4 thin slices of chicken breasts.
• Season chicken with lemon pepper seasoning.
• Cook for approximately 5 minutes on each side or until cooked through.
• Meanwhile spread mayo on each side of the deli rolls. Toast deli rolls on skillet for about a minute.
• To make secret sauce, combine ketchup and ranch in small bowl. Add mustard to taste.
• Place chicken on bread followed by lettuce and tomato. Top off with secret sauce! ENJOY! :D:D:D.

CHICKEN PESTO SANDWICHES

Steps:

• Flatten chicken to 1/4-in. thickness. Spread 1 tablespoon pesto over each chicken breast; sprinkle with salt and pepper. Grill chicken, covered, over medium heat for 3-5 minutes on each side or until no longer pink., Spread 3 tablespoons pesto over six slices of toast; layer with red peppers, chicken and cheese. Spread remaining pesto over remaining toast; place over top.

LEMON CHICKEN AND ROASTED PEPPER SANDWICHES

Steps:

• Rinse chicken and pat dry with paper towels. In a small bowl combine chicken and lemon juice and marinate, turning once, 10 minutes.
• On a sheet of wax paper combine flour, fennel seeds, and salt and pepper to taste. Remove chicken from bowl, letting excess lemon juice drip into bowl, and reserve lemon juice. Dredge chicken in flour mixture, shaking off excess.
• In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté chicken about 3 minutes, or until lightly browned. Turn chicken and cook over moderate heat 5 minutes more, or until opaque and cooked through. Transfer chicken to a cutting board. To skillet add roasted pepper strips and reserved lemon juice and simmer until most of liquid is evaporated, about 2 minutes.
• Slice chicken thin. Make sandwiches on rolls with arugula, chicken, and roasted pepper strips.