Best Chicken And Marinated Zucchini Sandwich Recipes

CHICKEN AND MARINATED-ZUCCHINI SANDWICH

Chicken and Marinated-Zucchini Sandwich image

This sandwich, made with marinated zucchini ribbons, shredded chicken, toasted almonds, and fresh parsley, makes a tasty lunch or dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 11

Ingredients

1 zucchini
1/4 red onion, thinly sliced
1 tablespoon thinly sliced lemon zest
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Salt and pepper
1 pound chicken cutlets
Handful of chopped toasted almonds
Handful of fresh parsley
1 loaf Italian bread
Romaine lettuce

Steps:

Slice 1 zucchini into ribbons with a vegetable peeler. Combine with 1/4 red onion, thinly sliced, 1 tablespoon thinly sliced lemon zest, and 2 tablespoons each fresh lemon juice and olive oil. Season with salt and pepper and let stand 30 minutes.
Meanwhile, season 1 pound chicken cutlets with salt and pepper and broil until cooked through. Let cool, then shred and add to marinated zucchini along with a handful of chopped toasted almonds and fresh parsley. Cut 1 loaf Italian bread in half horizontally and hollow out. Make a sandwich with chicken mixture (including juices) and romaine lettuce leaves.

Nutrition Facts : Calories 391 g, Fat 14 g, Fiber 4 g, Protein 31 g

MARINATED GRILLED CHICKEN SANDWICH RECIPE

Marinated Grilled Chicken Sandwich Recipe image

Yield 6

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
2 Tablespoons honey
2 Tablespoons lime juice
1/2 teaspoon chili powder
1/4 teaspoon cumin
6 boneless skinless chicken breasts
6 hamburger buns
6 lettuce leaves - optional
2 tomatoes (sliced) - optional
1 cup dill pickle slices - optional
3 Tablespoons mayonnaise - optional
2 avocados (sliced) - optional

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.

BAKED CHICKEN AND ZUCCHINI

Baked Chicken and Zucchini image

This easy baked chicken and zucchini recipe is one of my favorites. I make it often in summer. It's especially good with tomatoes fresh from the garden. -Sheryl Goodnough, Eliot, Maine

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 large egg
1 tablespoon water
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1 cup dry bread crumbs
4 boneless skinless chicken breast halves (6 ounces each)
4 tablespoons olive oil, divided
5 medium zucchini, sliced
4 medium tomatoes, sliced
1 cup shredded part-skim mozzarella cheese, divided
2 teaspoons minced fresh basil

Steps:

In a shallow bowl, beat egg, water, 1/2 teaspoon salt and pepper. Set aside 2 tablespoons bread crumbs. Place the remaining crumbs in a large shallow dish. Dip chicken into egg mixture, then place in crumbs and turn to coat. , In a large skillet, cook chicken in 2 tablespoons oil until golden brown, 2-3 minutes on each side; remove and set aside. In the same skillet, saute zucchini in remaining oil until crisp-tender; drain. Transfer to a greased 13x9-in. baking dish. , Sprinkle the reserved bread crumbs over the zucchini. Top with tomato slices; sprinkle with 2/3 cup mozzarella cheese, basil and remaining salt. Top with chicken. Cover and bake at 400° until a thermometer reads 170°, about 25 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, about 10 minutes longer.

Nutrition Facts : Calories 572 calories, Fat 27g fat (7g saturated fat), Cholesterol 169mg cholesterol, Sodium 898mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 5g fiber), Protein 49g protein.

VINNY'S SPECIAL CHICKEN SANDWICH

Vinny's Special Chicken Sandwich image

Provided by Food Network

Time 8h50m

Yield 15 servings

Number Of Ingredients 15

Ingredients

1/2 gallon mayonnaise
2 tablespoons paprika
1 ounce sun-dried tomatoes, chopped
1 quart vegetable oil
2 cups orange juice
6 tablespoons paprika
1 tablespoon ground black pepper
1 tablespoon salt
1 tablespoon garlic powder
1/2 tablespoon ground cumin
3 to 4 boneless skinless jumbo chicken breast halves
3 medium zucchini, sliced lengthwise into about 5 slices per zucchini
5 baguettes, each cut into 3 pieces and then split open
4 medium tomatoes, preferably beefsteak, cut into round slices
1 red onion, cut into round slices

Steps:

For the chipotle sauce: Blend mayonnaise, paprika and sun-dried tomatoes in a blender.
For the marinade: Combine vegetable oil, orange juice, paprika, black pepper, salt, garlic and cumin in a container and and blend with an immersion blender until the marinade becomes slightly thickened and bright orange, about 6 minutes. Slice chicken into thin slices with a deli slicer and place in marinade. Let marinate 8 hours or up to overnight in refrigerator.
For the sandwiches: Preheat a grill for cooking at medium-high heat. Grill chicken until fully cooked, about 3 minutes per side (see Cook's Note). Grill zucchini, 1 minute per side.
Preheat a panini press on medium heat. Spread chipotle sauce on bread bottoms, then top with tomato slices, rings of onion, grilled zucchini and grilled chicken. Place sandwiches on panini press until bread is crispy, approximately 2 minutes. Repeat with remaining sandwiches. Cut in half diagonally and serve.