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.
CHICKEN - ARTICHOKE SANDWICHES
Make and share this Chicken - Artichoke Sandwiches recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 28m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Lightly spread pesto on one side of each bread slice.
- Top slices with prosciutto, artichoke slices, red pepper strips, and chicken strips.
- Place sandwiches on a large foil lined cookie sheet.
- Cover loosely with foil.
- Bake about 8 minutes or till nearly heated through.
- Uncover sandwiches and sprinkle with cheese.
- Bake 4 to 5 minutes more or till cheese melts.
CRISPY ARTICHOKE PESTO-STUFFED CHICKEN
Pesto transforms a simple Italian-inspired dish into something special. And since it's packed with flavor, the pesto only needs a few other ingredients -- artichokes, Parmesan and provolone cheese -- to make a filling fit for these crispy, golden brown chicken cutlets.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Position an oven rack in the upper third of the oven and preheat to 400 degrees F. Fit a rimmed baking sheet with a baking rack.
- Combine the artichoke hearts, pesto and 1/4 cup of the Parmesan in a food processor and pulse until finely chopped, 10 to 12 pulses. Set aside.
- Sprinkle the chicken cutlets with salt and pepper and arrange them pounded-side up on a work surface. Divide the provolone evenly among the cutlets, leaving a 1/4-inch border around the edges, then top evenly with the pesto and artichoke filling. Starting at the short end of each cutlet, roll up to enclose the filling. Secure with a wooden skewer and season with more salt and pepper.
- Put the flour in a shallow dish. Put the eggs in a second shallow dish and beat until very loose. Mix the breadcrumbs and remaining 1/4 cup Parmesan in a third shallow dish. Coat the chicken roll-ups first in the flour, then dip in the egg, letting any excess drip off. Last, coat fully with the breadcrumb mixture and transfer to a plate.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Put 3 of the roll-ups in the skillet seam-side down and cook, flipping as needed, until golden brown on all sides, about 5 minutes. Transfer to the prepared baking sheet. Wipe out the skillet and heat the remaining 2 tablespoons oil. Cook the remaining roll-ups in the same method, then transfer to the baking sheet. Bake the roll-ups until cooked through, about 15 minutes. Remove the skewers before serving.
OPEN-FACED CHICKEN SANDWICHES
Caramelized onions, mushrooms and two types of cheese make these my favorite sandwiches. I invented them for a last-minute picnic by combining items I had on hand. They've been a hit ever since. -Lynda Clark of Spokane, Washington
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cut bread into eight 1-in. slices and toast slices. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms and onion for 15-20 minutes or until onion is tender and golden brown; set aside., In a small bowl, combine the mayonnaise, blue cheese and pepper. Spread blue cheese mixture over each bread slice. Top with chicken, mushroom mixture and mozzarella cheese., Broil 4-6 in. from the heat for 3-4 minutes or until cheese is melted.
Nutrition Facts : Calories 276 calories, Fat 8g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 618mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
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OPEN FACE CHICKEN SANDWICH W/ ARTICHOKE PESTO
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Reviews 22Category Dinner RecipesServings 6Total Time 20 mins
- Cut chicken breasts in half lengthwise, to form 2 cutlets. Season with 1/4 tsp salt and 1/4 tsp pepper. Heat a large skillet over medium high heat. Coat pan with non stick spray. Add chicken, and cook for about 4 minutes on each side, until cooked through.
- In a small food processor combine artichokes, 3 Tbls Parmesan cheese, pine nuts, mayo, olive oil, garlic, 1/4 tsp salt, and 1/4 tsp pepper. Pulse until coarsely ground.
- To serve spread 2 1/2 Tbls artichoke pesto on each slice of bread. Top with 3 oz of sliced chicken, sprinkle over remaining Parmesan cheese and garnish with parsley. Sprinkle with a few crushed red pepper flakes if using.
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