Lemon Pepper Chicken Deli Roll Sandwiches Recipes

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LEMON-PEPPER CHICKEN DELI ROLL SANDWICHES



Lemon-Pepper Chicken Deli Roll Sandwiches image

Make and share this Lemon-Pepper Chicken Deli Roll Sandwiches recipe from Food.com.

Provided by MeliBug

Categories     Lunch/Snacks

Time 20m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 10

2 boneless chicken breasts
2 tablespoons lemon pepper seasoning
1 tablespoon olive oil
8 slices tomatoes
4 lettuce leaves
4 deli rolls
mayonnaise
1/2 cup ketchup
1/2 cup ranch dressing
1/4 cup prepared mustard (add little by little to taste, 1/4 cup may be too much for some)

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.

Nutrition Facts : Calories 517.1, Fat 28.8, SaturatedFat 5.2, Cholesterol 56.3, Sodium 1203.6, Carbohydrate 42.7, Fiber 2.9, Sugar 9.9, Protein 22.9

BUFFALO CHICKEN WRAPS



Buffalo Chicken Wraps image

Blue cheese dressing and hot pepper sauce enhance these yummy tortilla wraps. Filled with chicken, cheese, lettuce and tomatoes, these buffalo chicken wraps are colorful, fun to eat...and tote-able, too! -Athena Russell, Florence, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

1 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup buttermilk
4 boneless skinless chicken breast halves (4 ounces each)
1 cup canola oil
1/2 cup hot pepper sauce
1/4 cup butter, melted
4 spinach tortillas (10 inches)
1 cup shredded lettuce
1 cup shredded cheddar cheese
2/3 cup chopped tomatoes
1/2 cup blue cheese salad dressing

Steps:

  • In a shallow bowl, combine the flour, salt and pepper. Place buttermilk in another shallow bowl. Dip chicken in buttermilk, then roll in flour mixture. , In a large skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Drain on paper towels; cut into strips., In a small bowl, combine hot pepper sauce and butter. Dip chicken strips into mixture, coating both sides. Place chicken in the center of each tortilla. Layer with lettuce, cheese and tomatoes; drizzle with salad dressing. Fold ends of each tortilla over filling; secure with toothpicks if desired.

Nutrition Facts : Calories 879 calories, Fat 55g fat (18g saturated fat), Cholesterol 132mg cholesterol, Sodium 1589mg sodium, Carbohydrate 57g carbohydrate (4g sugars, Fiber 3g fiber), Protein 39g protein.

LEMON CHICKEN AND ROASTED PEPPER SANDWICHES



Lemon Chicken and Roasted Pepper Sandwiches image

Categories     Sandwich     Chicken     Citrus     Pepper     Poultry     Sauté     Quick & Easy     Fall     Gourmet

Yield Serves 2

Number Of Ingredients 8

1 whole skinless boneless chicken breast (about 3/4 pound), halved
1 tablespoon fresh lemon juice
1 tablespoon all-purpose flour
1/2 teaspoon fennel seeds, crushed
1 tablespoon olive oil
1/3 cup drained bottled roasted red peppers, cut into thin strips
2 kaiser rolls, split and toasted
1 small bunch arugula, washed well and spun dry

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.

WARM LEMON CHICKEN SANDWICH WITH ARUGULA AND PEARS



Warm Lemon Chicken Sandwich With Arugula and Pears image

Make and share this Warm Lemon Chicken Sandwich With Arugula and Pears recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

2 lemons
2 tablespoons fresh thyme leaves, chopped
salt
fresh ground pepper
4 boneless skinless chicken breast halves
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
5 tablespoons extra virgin olive oil
3 tablespoons grated parmigiano-reggiano cheese
4 kaiser rolls, split
1 garlic clove, crushed
1 ripe bartlett pear (Anjou or Bosc)
8 slices prosciutto di Parma
2 -2 1/2 cups arugula, cleaned and trimmed

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.

Nutrition Facts : Calories 503.7, Fat 22.2, SaturatedFat 3.8, Cholesterol 71.1, Sodium 497.7, Carbohydrate 43.6, Fiber 5.6, Sugar 5.4, Protein 35.6

LEMON PEPPER BACON CHICKEN SANDWICH - PIONEER WOMAN



Lemon Pepper Bacon Chicken Sandwich - Pioneer Woman image

Another winner from the Pioneer Woman. I love that I can have these sandwiches on the table in 20 minutes. It's also a very flexible recipe; you can choose your cheese and your sandwich toppings. Delicious with mayonnaise & dijon mustard, and lettuce & tomato.

Provided by appleydapply

Categories     Lunch/Snacks

Time 20m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts (6-8 oz each)
lemon pepper seasoning
8 slices pepper bacon
4 slices cheddar cheese (or your favorite cheese)
4 sandwich buns
mayonnaise (or dressing of your choice)
tomatoes, slices (optional)
4 lettuce leaves (optional)
sliced onion (optional)

Steps:

  • On a cutting board, pound the chicken breasts briefly with a mallet to flatten the thick parts so they'll cook more evenly.
  • Cut each strip of bacon in half. Arrange strips in a large (12") skillet and cook over medium heat until it reaches your desired crispness. Remove cooked bacon from skillet and put on paper towels to absorb excess grease.
  • Pour off all but approximately 1 tablespoon of the bacon grease. (you can pour it all off and then add back 1 TB - you decide!).
  • Heat skillet again, over medium-low to medium heat.
  • Liberally sprinkle both sides of the chicken breasts with lemon pepper. When the skillet is hot, place all 4 chicken breasts in it. Cook approximately 4 minutes on one side.
  • Flip the chicken breasts over. Arrange the bacon slices on top. Then place sliced cheese on top of the bacon.
  • Cover the skillet and cook for about another 4 minutes. The cheese should be well-melted. To test doneness, poke the fattest part of a breast with a sharp knife - you shouldn't see any pink meat left in the middle.
  • Dress your bun with mayonnaise, a dijon/mayonnaise combo, or ranch dressing.
  • Put chicken on bun. It tastes great without veggies, but you can also add leafy lettuce, sliced tomato, and sliced onion.

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