Grilled Chicken Sandwiches With Red Pepper Relish And Basil Recipes

Steps:

• In a shallow dish, whisk together the lemon juice, vinegar, oil, stock, and garlic. Reserve 3 tablespoons. Add the chicken, turning to coat, and marinate for 20 minutes.
• Meanwhile, prepare a stove-top griddle or outdoor grill. Grill the peppers, turning frequently, until charred and wrinkled, about 10 minutes. Remove to parchment paper to cool. Peel over the parchment paper, reserving the juices. Cut the peppers into 1/4-inch strips and place in a bowl. Stir in the collected juices and the reserved marinade. Season with salt and pepper.
• Grill the chicken until the juices run clear when pricked at the thickest point, about 4 minutes per side. Arrange the chicken over the Caramelized Corn with Shallots and spoon the pepper mixture on top. Garnish with the basil.

Steps:

• Mix the (first 4 ingredients) yogurt, lemon juice and zest, garlic and basil together in a large mixing bowl.
• Add the chicken and coat it evenly with the yogurt mixture.
• Cover and refrigerate for at least 1 hour or overnight.
• Meanwhile, prepare the red pepper relish. Heat the olive oil in a small skillet over medium heat.
• Add the raw red pepper, onion and garlic and season with salt and pepper.
• Cook until the vegetables soften, about 5 minutes.
• Add the roasted red peppers and balsamic vinegar and cook for 5 more minutes.
• Remove from heat, cool and stir in the basil.
• This can be stored in the refrigerator for up to 1 week.
• For the chicken preheat the grill to high heat.
• Remove the chicken from the marinade and discard the marinade.
• Season the chicken with salt and pepper.
• Grill the chicken on both sides until it is cooked through, about 6 to 8 minutes per side.
• Let the chicken cool slightly and slice it on the bias.
• For the sandwiches spread 4 halves of the focaccia with some of the red pepper relish, then top with sliced chicken and arugula.
• Finish the sandwiches with a dollop of relish and the other half of the focaccia.

Steps:

• In a bowl, combine the pepper, salt and paprika; sprinkle over chicken slices. In a nonstick skillet over medium-high heat, cook chicken in 2 tablespoons salad dressing for 4-5 minutes on each side or until chicken is no longer pink. , Brush remaining salad dressing on rolls. Place basil leaves on rolls; top with chicken and red peppers. Sprinkle with Romano cheese.

Steps:

• 1 For the chicken: 2 Mix the yogurt, lemon juice and zest, garlic and basil together in a large mixing bowl. Add the chicken and coat it evenly with the yogurt mixture. Cover and refrigerate for at least 1 hour or overnight. 3 For the relish: 4 Meanwhile, prepare the red pepper relish. Heat the olive oil in a small skillet over medium heat. Add the raw red pepper, onion and garlic and season with salt and pepper. Cook until the vegetables soften, about 5 minutes. Add the roasted red peppers and balsamic vinegar and cook for 5 more minutes. Remove from heat, cool and stir in the basil. (This can be stored in the refrigerator for up to 1 week.) 5 For the chicken: 6 Preheat the grill to high heat. 7 Remove the chicken from the marinade and discard the marinade. (This protects against cross-contamination.) Season the chicken with salt and pepper. 8 Grill the chicken on both sides until it is cooked through, about 6 to 8 minutes per side. Let the chicken cool slightly and slice it on the bias. 9 For the sandwiches: 10 Spread 4 halves of the focaccia with some of the red pepper relish, then top with sliced chicken and arugula. Finish the sandwiches with a dollop of relish and the other half of the focaccia.

Steps:

• Top two slices of bread with cheese and chicken; cover with remaining bread. In a bowl, whisk the egg substitute, mayonnaise and mustard; spread outside of sandwiches with egg mixture. In a large nonstick skillet coated with cooking spray, cook sandwiches on both sides until golden brown.

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight., Drain chicken, discarding marinade. Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°. If desired, serve over grilled romaine. Freeze option: Freeze chicken with marinade in a resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain chicken, discarding marinade. Grill as directed.