CHICKEN PESTO SANDWICHES
These easy sandwiches are great for game day! They're tasty, and also so easy to prep ahead and assemble later at the event. Colleen Sturma - Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 495 calories, Fat 21g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 1048mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 37g protein.
PESTO CHICKEN CAPRESE SANDWICH
Take the famous caprese salad and transform it into a tasty sandwich with a handful of ingredients!
Provided by thedailygourmet
Categories Chicken Sandwiches
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees C (190 degrees C).
- Thinly slice chicken breasts in half and season with Italian seasoning and salt. Place chicken on a rimmed baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Cut heirloom tomato and mozzarella cheese into four 1/3-inch thick slices. Set out tomato slices on a baking sheet and top with mozzarella slices. Add to oven and bake for the last 10 minutes with the chicken. Remove chicken from oven.
- Turn oven to broil and broil tomatoes and cheese, until cheese has melted, 2 to 3 minutes. If desired, add ciabatta buns and toast under the broiler until browned, 1 to 2 minutes.
- To assemble the sandwiches, place a chicken filet onto the ciabatta bun, top with tomato and melted mozzarella, and 1 tablespoon pesto.
Nutrition Facts : Calories 471.3 calories, Carbohydrate 33.7 g, Cholesterol 82.5 mg, Fat 22.2 g, Fiber 2.6 g, Protein 31.6 g, SaturatedFat 10.7 g, Sodium 710.5 mg
CHICKEN-PESTO SANDWICHES
These Italian bistro-style sandwiches are fantastico!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle with salt and oregano.
- Set oven control to broil. Place chicken on rack in broiler pan. Broil with tops 4 to 6 inches from heat 15 to 20 minutes, turning once, until no longer pink in center.
- Cut bread horizontally in half; cut into 6 wedges. Spread pesto on cut sides of bread. Layer chicken, tomato and spinach on bottom wedges. Top with top wedges.
Nutrition Facts : Calories 515, Carbohydrate 34 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1090 mg
CHICKEN PESTO SANDWICH
Make and share this Chicken Pesto Sandwich recipe from Food.com.
Provided by Lavender Lynn
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat.
- Heat a large pot or Dutch oven over medium-high heat. Add chicken mixture and cook, stirring frequently, until chicken begins to brown, about 5 minutes. Add yellow bell pepper, onion, zucchini, and balsamic vinegar and cook until onion begins to soften, about 5 minutes.
- Stir mushrooms and 1 tablespoon basil into chicken mixture and cook until mushrooms have softened, about 5 minutes. Add mozzarella cheese and pesto sauce; toss to coat. Stir in cherry tomatoes and cook until warmed through, 2 to 3 minutes.
- Spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.
Nutrition Facts : Calories 546.7, Fat 27.2, SaturatedFat 12.1, Cholesterol 101.9, Sodium 957.1, Carbohydrate 41.2, Fiber 3.1, Sugar 5.9, Protein 34.4
CHICKEN PESTO SANDWICH
Tender chunks of chicken breast are cooked together with onion, zucchini, mushrooms, bell pepper, and pesto sauce for a flavorful sandwich filling that will satisfy a hungry crowd.
Provided by Allrecipes
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 50m
Yield 8
Number Of Ingredients 17
Steps:
- Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat.
- Heat a large pot or Dutch oven over medium-high heat. Add chicken mixture and cook, stirring frequently, until chicken begins to brown, about 5 minutes. Add yellow bell pepper, onion, zucchini, and balsamic vinegar and cook until onion begins to soften, about 5 minutes.
- Stir mushrooms and 1 tablespoon basil into chicken mixture and cook until mushrooms have softened, about 5 minutes. Add mozzarella cheese and pesto sauce; toss to coat. Stir in cherry tomatoes and cook until warmed through, 2 to 3 minutes.
- Spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.
Nutrition Facts : Calories 525.1 calories, Carbohydrate 41.3 g, Cholesterol 65 mg, Fat 26.9 g, Fiber 3.6 g, Protein 29.4 g, SaturatedFat 9.4 g, Sodium 959.9 mg, Sugar 5.2 g
GRILLED PESTO CHICKEN SANDWICHES
Grilled chicken sandwiches with tomato, mozzarella and pesto.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Prepare a grill for medium-high heat.
- Halve the chicken breasts crosswise and pound each piece between two sheets of plastic wrap to an even thickness of about 3/4 inch. Toss the chicken pieces with the crushed red pepper, fennel seed, 1 tablespoon of the oil and 3/4 teaspoon salt in a medium bowl. Brush the insides of the rolls with the remaining 1 tablespoon oil.
- Grill the chicken, turning once, until just cooked through, 8 to 9 minutes per side. During the last few minutes of cooking time, top each piece of chicken with a slice of mozzarella. Grill the rolls, oiled side down, until warmed and lightly charred, about 1 minute.
- Spread some pesto on the bottom halves of the rolls. Top with a slice of tomato, a piece of chicken, the remaining pesto and the top halves of the rolls.
- Copyright 2016 Television Food Network, G.P. All rights reserved
PESTO-CHICKEN SANDWICHES
Served open-face on a ready-to-serve pizza crust, this inventive hot sandwich tastes just as though you ordered it from a New York deli.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Number Of Ingredients 7
Steps:
- Heat pizza crusts as directed on package if desired.
- Meanwhile, heat oil in 10-inch skillet over medium-high heat. Cook celery in oil 4 to 5 minutes, stirring occasionally, until crisp-tender; reduce heat. Stir in chicken and pesto. Cook, stirring occasionally, until hot.
- Spoon chicken mixture onto pizza crusts. Mix cheese and lettuce; sprinkle over chicken mixture. Cut each pizza crust in half.
Nutrition Facts : Calories 380, Carbohydrate 29 g, Cholesterol 35 mg, Fat 2, Fiber 2 g, Protein 16 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg
SHREDDED CHICKEN SANDWICHES WITH PESTO MAYONNAISE
Chicken thighs are slow cooked with red bell pepper and garlic, then shredded and served with pesto mayonnaise on a hoagie roll.
Provided by Jennifer Uhrlaub
Categories Main Dish Recipes Sandwich Recipes Chicken
Time 8h10m
Yield 6
Number Of Ingredients 7
Steps:
- Place chicken in the bottom of a slow cooker. Add roasted red peppers and garlic.
- Cook on Low until chicken is no longer pink at the bone and the juices run clear, about 8 hours.
- While the chicken is cooking, mix mayonnaise and pesto in a small bowl. Store in the refrigerator.
- Shred chicken with 2 forks. Use a slotted spoon to put chicken and pepper mixture onto hoagie rolls.
- Serve with pesto mayonnaise and sliced tomatoes.
Nutrition Facts : Calories 690.4 calories, Carbohydrate 45.1 g, Cholesterol 144.4 mg, Fat 35 g, Fiber 3.6 g, Protein 46.4 g, SaturatedFat 7.6 g, Sodium 865.9 mg, Sugar 6.1 g
PESTO CHICKEN SANDWICH
Gooey mozzarella paired with pesto aioli, carved rotisserie chicken and sun-dried tomatoes make for one of our best sandwiches yet. This easy lunch or dinner is ready in just a few minutes and it tastes like it came straight from a restaurant.
Provided by Steph
Categories Lunch Main Course Dinner
Yield 4
Number Of Ingredients 8
Steps:
- In a small bowl, mix together mayonnaise, pesto, lemon juice, and salt and pepper.
- On a foil-lined baking sheet, place the 8 slices of bread.
- Spread an even amount of pesto aioli on each slice. Top 4 of the slices of bread with chicken and sun dried tomatoes, and the other 4 slices with mozzarella cheese.
- Broil for 3-5 minutes until the cheese is melted and the chicken is warm.
- Assemble sandwiches by placing one slice of bread with cheese one top of a slice of bread with chicken and serve warm.
Nutrition Facts : Servingsize 1 serving, Calories 1367 kcal, Fat 63 g, SaturatedFat 16 g, Cholesterol 43 mg, Sodium 2821 mg, Carbohydrate 152 g, Sugar 31 g, Protein 50 mg
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