Broiled Chicken And Roasted Pepper Sandwiches Recipes

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.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves, skin-side down, over onion rings.
• Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Steps:

• Preheat grill or broiler. Season chicken to taste with salt and pepper, and lightly brush with olive oil. Grill or broil, skinside down first, about 10 minutes per side.
• Melt butter in a medium skillet over moderate heat. Cook onions with salt and pepper until soft and clear. Add garlic and paprika, and cook an additional minute, stirring constantly. Add remaining ingredients, bring to a boil, reduce to a simmer, and cook, uncovered, about 5 minutes.
• Place chicken over individual beds of bulgur wheat, rice or pasta. Ladle on sauce and serve.

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.

Steps:

• Heat greased grill to medium heat.
• Grill chicken and peppers 6 to 8 min. on each side or until chicken is done (165°F) and peppers are tender and slightly blackened, brushing chicken with 1 Tbsp. dressing for the last 2 min.
• Remove chicken and peppers from grill; set chicken aside. Cut peppers into strips; place in medium bowl. Add remaining dressing; mix lightly.
• Serve chicken topped with peppers.

Steps:

• Poach chicken:
• Bring water to a simmer in a 4- to 5-quart pot, then add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and let stand, covered, until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool completely, then cut diagonally into thin slices.
• Roast bell peppers:
• Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
• When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into 1 1/2-inch-wide strips.
• While peppers are standing, pulse almonds, garlic, and jalapeño in a food processor until finely chopped. Add cilantro, mayonnaise, lime juice, sour cream, and salt and blend to a paste.
• Spread cilantro relish on each slice of bread, then make sandwiches with chicken and roasted peppers, seasoning with salt and pepper.