CHICKEN, ROASTED PEPPER, AND PESTO SANDWICH
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
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.
CHICKEN CAPRESE
Originating in Capri, Caprese mimics the colors of the Italian flag in salad form using the now-classic combination of mozzarella, tomato and basil. Here, that trinity transforms everyday chicken cutlets into something special. Thanks to the proliferation of hothouse tomatoes (which are better enjoyed cooked than raw), this dish can be enjoyed year-round. Cocktail tomatoes, slightly larger than a golf ball and often sold on the vine, are perfect for this, but any size will work. Simple to assemble, this dish forms its own delicious pan sauce as the liquid from the cheese and tomatoes mingles with the caramelized juices from the browned chicken.
Provided by Susan Spungen
Categories dinner, quick, one pot, poultry, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat chicken dry. Cut a lengthwise pocket into the thick side of each breast without cutting all the way through to the other side. Season breasts inside and out using 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Stuff each breast with a quarter of the mozzarella, 2 to 3 tomato slices (depending on size) and 4 to 5 basil leaves. Enclose the filling as much as possible by pulling the chicken over the filling. (The chicken can be prepared to this point, covered and refrigerated up to 24 hours.)
- Heat olive oil in a large 12-inch nonstick pan over medium heat. Sauté garlic, stirring, until golden, about 4 minutes. Using a slotted spoon, scoop out garlic and transfer to a paper towel-lined plate, leaving the oil in the pan.
- Increase heat to medium-high and sauté chicken until golden on the bottom, about 6 minutes. If the breasts darken too quickly, lower heat. Flip and cook for 5 minutes, then cover and cook 2 to 3 minutes more, or until chicken is cooked through and filling is hot.
- Using a spatula, carefully transfer chicken to a platter or four plates. Pour pan juices over the chicken. Garnish with pesto, reserved garlic and remaining basil leaves.
CHICKEN BREAST WITH ROASTED PEPPERS, MOZZARELLA, AND SPINACH-BASIL PESTO
We devised this sandwich partly to challenge ourselves. Usually prepared in advance of its use in a sandwich, chicken loses moisture by the time it arrives there. So we looked for a way to keep the chicken moist . . . and we found it. By slowly and gently poaching the chicken, and then storing it in the poaching liquid until it's used, we lock in the moisture. (Use this trick whenever you're preparing chicken for a picnic or for use in a salad-the chicken will be moist and delicious, and without oil, to boot. Further, you can use the poaching broth for soup simply by adding more water, some vegetables, and some of the chicken.) We serve this as a pressed sandwich, but it also works well served cold.
Yield makes 4 sandwiches
Number Of Ingredients 10
Steps:
- In a pot, bring 8 cups water to a gentle simmer and salt heavily (so it tastes like seawater). Add the thyme, rosemary, bay leaves, and pepper. Add the chicken to the poaching liquid and simmer until it reaches an internal temperature of 160°F. Allow the chicken to cool in the liquid and remove when ready to use.
- Preheat a sandwich press according to the manufacturer's specifications (see Note, page 96). Thinly slice the chicken breasts and evenly distribute on each of 4 slices of bread. Spread the pesto on top of the chicken and top with the peppers and mozzarella. Top with the remaining 4 slices, and place in the sandwich press (no need to butter the press or the bread). Close the lid and apply slight pressure. Cook without disturbing for 5 to 8 minutes. Open the press and check for color and temperature: the cheese should be melted and the bread golden. If the bread is sticking to the press, allow it to cook for a bit longer and it will unstick itself. If the press seems to generate more heat on the bottom, flip the sandwich halfway through to ensure even cooking (making sure the ridges in the bread line up). Once cooked, remove, cut into halves, and serve.
PESTO-MOZZARELLA STUFFED CHICKEN BREASTS
A flavorful, satisfying meal. My family can't get enough of this and guests rave and ask for the recipe. It is so simple to throw together for a last minute cook out. These are all ingredients I keep on hand.
Provided by Alskann
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat grill to high heat.
- Oil grill with light coat of oil (for charcoal oil before heating).
- Rinse chicken;pat dry.
- With sharp knife, cut a pocket deep lengthwise into the edge of each chicken breast. be careful not to cut all the way through.
- Season chicken with pepper.
- Spread 1 tablespoon pesto into each pocket.
- Fill each pocket with 1/4 of mozzarella balls and 1/4 of the red pepper slices.
- Spread remaining pesto over outside of chicken breasts to give it a light, even coating.
- Lay chicken on oil grill. Close lid.
- Cook until browned on bottom (about 7 minutes).
- Turn and continue cooking until browned on other side and no longer pink in center; about 7 minutes longer (carefully cut to test).
- Serve hot with some crusty bread, a tossed green salad, and fresh fruit.
SPINACH PESTO CHICKEN BREASTS
I came up with this while trying to get my husband to eat more veggies.
Provided by DRAGONNKITTEN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Mix the spinach and pesto together in a bowl; spread half the mixture into the bottom of a glass baking dish. Place the chicken breasts onto the spinach mixture; top with the rest of the mixture. Cover the dish with aluminum foil.
- Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 30 minutes. Uncover and sprinkle the Parmesan cheese. Return to the oven and bake until the cheese has begun to melt and brown, about 15 minutes.
Nutrition Facts : Calories 179.2 calories, Carbohydrate 1.3 g, Cholesterol 69.3 mg, Fat 7.1 g, Fiber 0.6 g, Protein 26.5 g, SaturatedFat 2.2 g, Sodium 168.8 mg, Sugar 0.1 g
EASY CHICKEN BREAST
This recipe has about a 5 minute prep time, and it tastes great. Chicken breasts in a creamy sauce with some white wine! It also freezes well. Serve over rice with hot bread.
Provided by bdld
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the soups, sour cream and white wine. Mix well and pour over the chicken. Cover with foil.
- Bake at 350 degrees F (175 degrees C) for 1 hour.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 13.7 g, Cholesterol 110.5 mg, Fat 20.3 g, Fiber 0.9 g, Protein 31.1 g, SaturatedFat 9.6 g, Sodium 1263.8 mg, Sugar 2.4 g
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