HONEY-CITRUS CHICKEN SANDWICHES
During the summer months, our three children keep me plenty busy. So it's a welcome relief when my husband volunteers to cook out. These chicken sandwiches are his specialty! -Claire Batherson, Westchester, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Flatten chicken breast evenly to 1/4-in. thickness; set aside. In a large resealable plastic bag, combine the orange and lemon juices, honey, oil, mustard, poultry seasoning and cayenne pepper. Add chicken breasts; seal bag and turn to coat. Refrigerate for 6-8 hours or overnight. , Drain; discard marinade. Grill, uncovered, over medium-low heat, turning occasionally, for 10-12 minutes or until juices run clear. If desired, top each chicken breast with a slice of cheese and grill 1-2 minutes longer or until cheese begins to melt. Serve on rolls with tomato, onion and lettuce.
Nutrition Facts : Calories 388 calories, Fat 8g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 602mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
MARINATED CHICKEN PITA SANDWICH
This is a very tasty and extremely simple sandwich. You do need to marinate the chicken at least 3 hours. I usually do it overnight.
Provided by DAVID SANDFORD
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h20m
Yield 2
Number Of Ingredients 11
Steps:
- Combine the olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag. Add chicken cubes, mix well, and allow to marinate in the refrigerator 3 hours or overnight.
- Pour the chicken and marinade into a frying pan over medium-high heat. Cook until the chicken is no longer pink. Stuff each half of the pocket bread with chicken, onion, tomato, and yogurt; serve while still hot.
Nutrition Facts : Calories 459.7 calories, Carbohydrate 28.1 g, Cholesterol 39.6 mg, Fat 30.3 g, Fiber 1.7 g, Protein 19.9 g, SaturatedFat 4.9 g, Sodium 819.2 mg, Sugar 7.3 g
CAFE STYLE GRILLED CHICKEN SANDWICHES
Delicious and tender grilled chicken on a bed of lettuce, tomato and mayo sandwiched between two slices of toasted French bread. Bacon and provolone cheese can also be added to sandwiches.
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat grill to medium-high heat.
- Prick chicken breasts all over with a fork. Place chicken breasts, 1/4 cup olive oil, white wine vinegar, lemon juice, garlic and herb seasoning, ground black pepper, and chopped fresh dill in a bowl. Stir to coat chicken breasts completely. Let stand for 10 minutes.
- Remove chicken breasts from marinade, discard marinade, and grill chicken for 10 to 15 minutes on each side, or until juices run clear and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C). Remove from grill; let stand for 5 minutes. Cut chicken breasts in half.
- Melt butter and 2 tablespoons olive oil in a skillet over medium-high heat. Sprinkle garlic powder and salt over butter and oil. Add French bread slices to the pan and toast until golden brown on one side, about 3 minutes; remove from pan.
- For sandwich assembly, place one slice of French bread with toasted side down onto a serving plate. Spread mayonnaise on bread; top with a slice of tomato, salt and ground black pepper to taste, half a grilled chicken breast, and lettuce. Spread untoasted side of another slice of bread with mayonnaise and place on top to make a sandwich.
Nutrition Facts : Calories 553 calories, Carbohydrate 42.6 g, Cholesterol 48.3 mg, Fat 34.1 g, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 8 g, Sodium 637.2 mg, Sugar 3.2 g
MARINATED GRILLED CHICKEN SANDWICH RECIPE
Yield 6
Number Of Ingredients 12
Steps:
- Mix together the oil, honey, lime juice, chile powder, and cumin in a ziploc bag. Place chicken inside, zip bag closed, and make sure that chicken is fully coated by marinade. Place bag of chicken in the fridge and let marinade for at least 30 minutes (I actually let mine go for about 2 hours- but you could even let it go for 8-10 hours for really flavorful meat!).
- Remove chicken from fridge and preheat grill to medium high heat. Grill the chicken for a couple of minutes on each side, turning once, until the chicken is no longer pink and reaches an internal temperature of 165 degrees.
- If you want, you can toast your buns on the grill.
- Top with your favorite toppings.
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GRILLED CHICKEN SANDWICH – WELLPLATED.COM
From wellplated.com
4.2/5 (4)Calories 342 per servingCategory Main Course
- In a large skillet on medium heat, heat 2 tablespoons olive oil. Add the onions, bay leaf and salt and cook until the onions turn a rich golden brown color and a few lightly crisp, stirring often. Remove from heat, discard bay leaf, and stir in the Worcestershire sauce. Set aside.
- Preheat a grill or large skillet over medium high heat and brush with olive oil to prevent sticking. Cook chicken until no longer pink and the interior reaches 160°F, turning once, about 4 minutes per side. Top each cooked chicken breast with 2 ounces cheese immediately after flipping.
- Assemble and serve: Spread the bottom half of each bun with 1 1/2 teaspoons Dijon mustard. Top with fresh spinach, then the cheese-topped chicken, caramelized onions, and finally the top bun half. Serve immediately.
CRISPY CHICKEN SANDWICH RECIPE (VIDEO)
From natashaskitchen.com
5/5 (227)Calories 485 per servingCategory Main Course
- Pound chicken cutlets between 2 sheets of plastic wrap and pound to an even 1/2” thickness so they cook more evenly.
- In a large mixing bowl, whisk together marinade ingredients. Add Chicken, turning to coat then cover and refrigerate for 2-4 hours or overnight.
- In a separate shallow bowl, whisk together breading ingredients: flour, salt, pepper, baking powder, paprika, onion powder and garlic powder. Remove a piece of chicken from the marinade, letting excess drip off and dip chicken into flour mixture, pressing it on with your hands to coat well. Transfer to a wire rack.
- Heat 1 ” oil in a soup pot or dutch oven to 350˚F. Just before frying chicken, dip it into the seasoned flour again for a thick and shaggy exterior.Add chicken, 2 pieces at a time for a smaller pot so you don’t crowd and reduce the temperature of the oil too quickly.
GRILLED CHICKEN SANDWICH - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (72)Total Time 1 hrCategory Chicken, Dinner, Entree, Main CourseCalories 452 per serving
- Combine all marinade ingredients in a bowl or freezer bag. Add chicken and toss well to combine. Marinade for 30 minutes (or up to 4 hours).
- Place chicken on the grill for 5-6 minutes per side until no pink remains and chicken reaches 165°F.
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