Open Face Grilled Chicken Maytag Blue Cheese And Toasted Pecan Sandwich Recipes

OPEN-FACE GRILLED CHICKEN, MAYTAG BLUE CHEESE, AND TOASTED PECAN SANDWICH

Steps:

• 1. Combine the chicken, olive oil, salt, pepper, and Worcestershire sauce in a bowl. Cover with plastic wrap and set aside for 30 minutes so the chicken can marinate.
• 2. Toast the pecans in a small skillet over medium heat for 2 minutes, or until golden brown, stirring occasionally. Alternatively, roast the pecans in a preheated 300°F oven for 15 minutes, or until they smell toasted. Transfer the pecans to a plate and set aside to cool.
• 3. Grill the chicken under the broiler or on an outdoor grill for 10 to 12 minutes, or until thoroughly cooked, turning once. Whether broiling or grilling, for the best flavor make sure the heat is high so you will get a nice caramelized brown color on the chicken. Allow the chicken to rest for at least 10 minutes to allow the juices to settle in the meat. Using a very sharp knife, slice the chicken as thinly as possible on a bias.
• 4. Spread each slice of bread evenly with the mayonnaise. Divide the chicken slices between the 2 slices of bread. Sprinkle with bits of the blue cheese and then sprinkle on the toasted pecans.
• 5. With a sharp knife, quarter each sandwich. Garnish each quarter with a sprig of watercress and serve.

BACON WRAPPED CHICKEN WITH BLUE CHEESE AND PECANS

Steps:

• Heat the oven to 375 degrees F.
• Butterfly the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. Peel paper away and season the meat with salt and pepper.
• Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.
• Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.
• Melt the butter in the same skillet pan the chicken was seared in over medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.
• Halve the chicken and stack to show off the center. Set chicken in gravy or pour over top. Serve with rice and greens, if desired.

OPEN-FACED CHICKEN SANDWICHES

Steps:

• Cut bread into eight 1-in. slices and toast slices. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms and onion for 15-20 minutes or until onion is tender and golden brown; set aside., In a small bowl, combine the mayonnaise, blue cheese and pepper. Spread blue cheese mixture over each bread slice. Top with chicken, mushroom mixture and mozzarella cheese., Broil 4-6 in. from the heat for 3-4 minutes or until cheese is melted.

OPEN-FACE GRILLED CHICKEN, MAYTAG BLUE CHEESE, AND TOASTED PECAN SANDWICH

Steps:

• Combine the chicken, olive oil, salt, pepper, and Worcestershire sauce in a bowl. Cover with plastic wrap and set aside for 30 minutes so the chicken can marinate.
• Toast the pecans in a small skillet over medium heat for 2 minutes, or until golden brown, stirring occasionally. Alternatively, roast the pecans in a preheated 300°F oven for 15 minutes, or until they smell toasted. Transfer the pecans to a plate and set aside to cool.
• Grill the chicken under the broiler or on an outdoor grill for 10 to 12 minutes, or until thoroughly cooked, turning once. Whether broiling or grilling, for the best flavor make sure the heat is high so you will get a nice caramelized brown color on the chicken. Allow the chicken to rest for at least 10 minutes to allow the juices to settle in the meat. Using a very sharp knife, slice the chicken as thinly as possible on a bias.
• Spread each slice of bread evenly with the mayonnaise. Divide the chicken slices between the 2 slices of bread. Sprinkle with bits of the blue cheese and then sprinkle on the toasted pecans.
• With a sharp knife, quarter each sandwich. Garnish each quarter with a sprig of watercress and serve.