Best Chicken Ciabatta Recipes

GRILLED CHICKEN CIABATTA SANDWICHES WITH SPICY AIOLI MAYO

Steps:

• Pound chicken breasts flat and place in plastic Ziploc bag.
• Combine marinade ingredients and add to chicken. Seal bag (pressing as much air out as you can) and marinade in refrigerator for at least an hour.
• In the meantime, pan-fry bacon until most of the grease is cooked off but not completely cooked through. Remove from pan and place on paper towels to soak up grease.
• Remove chicken from marinade (discard marinade) and grill over medium heat until cooked through.
• Top chicken with cheese and remove once cheese is melted.
• Add bacon to grill while chicken is cooking; watching bacon closely so it doesn't burn. Once the bacon is nice and crispy, remove from grill.
• Combine Spicy Aioli Mayonnaise ingredients and spread over toasted ciabatta rolls.
• Add chicken and bacon to each roll and top with remaining ingredients.

CHARGRILLED CHICKEN CIABATTA

Steps:

• Preheat grill. Season chicken breasts with chicken seasoning. Grill over medium heat for 5 to 8 minutes on each side or until fully internal temperature reaches 165 degrees F.
• Top chicken with sliced cheese keep on grill until cheese melts; remove from grill and keep warm. Brush cut sides of rolls lightly with oil; grill for 1 minute.
• Toss lettuce blend and tomatoes with vinaigrette in a medium bowl. Spread mayonnaise equally on cut sides of sandwich rolls. Layer lettuce blend, grilled chicken breast and avocado slices (optional) on each roll. Serve sandwiches immediately.

CHICKEN PARM SLIDERS WITH GARLIC BREAD CIABATTA BUNS

Steps:

• Position racks in the upper third and center of the oven and preheat the broiler. Line a rimmed baking sheet with parchment paper.
• Place the Parmesan in a mini food processor and grind into a snow-like powder. You should have at least 1 1/4 cups. Set aside.
• Set up a breading station with 3 pie plates or shallow bowls. Combine the flour, kosher salt, pepper and 1 tablespoon of the garlic powder in the first pie plate; stir with a fork.
• Beat the eggs with 2 tablespoons water in the second pie plate.
• Combine the panko with 1/2 cup of the ground Parmesan in the third pie plate and stir with a fork.
• Press your palm down on a chicken breast and slice the chicken in half with a sharp knife parallel to the cutting board. Repeat with the remaining chicken breasts to make a total of 6 thin pieces. Cut each piece in half crosswise to make a total of 12 mini cutlets.
• Working in an assembly line, dredge each cutlet in the seasoned flour and turn to coat both sides; tap off any excess. Dip the chicken cutlet into the beaten eggs and coat both sides, letting any excess drip off. Then dredge in the Parmesan breadcrumbs and turn to coat both sides. Transfer to the parchment-lined baking sheet.
• Heat 1/2 inch of olive oil in a large skillet over medium heat until shiny. Working in batches if necessary, add the cutlets in a single layer and cook until golden brown and crispy, 2 to 3 minutes per side. Remove and discard the parchment from the baking sheet and replace it with a wire rack. Transfer the fried cutlets to the prepared baking sheet.
• Make the compound butter: Combine the garlic with the butter, 1/4 cup of the ground Parmesan, and the remaining 1 tablespoon garlic powder in a small bowl. Stir together with a spoon until well combined.
• Place the ciabatta rolls on a rimmed baking sheet. Spread the compound butter on the split sides. Broil on the center rack until golden brown and toasted, 1 to 2 minutes. Remove the buns to a work surface.
• Remove the wire rack from the baking sheet and wipe the baking sheet clean. Place the cutlets on the baking sheet and top each with about 2 tablespoons of the tomato sauce and the mozzarella rounds. Broil on the upper rack until the tops are bubbly and the mozzarella is melted and golden, 2 to 3 minutes.
• Meanwhile, heat the remaining sauce in a small saucepan over medium heat until warm. Divide among 4 ramekins.
• To plate, carefully transfer the cutlets with a spatula to the bottom buns, sprinkle each with 2 teaspoons of the ground Parmesan and the basil. Close the sliders and serve with the warmed tomato sauce. Enjoy!

CIABATTA CHICKEN SANDWICH

Steps:

• Brush chicken with Italian dressing.
• Grill or bake until fully cooked. Keep warm.
• Spread 1 tablespoon of mayo on the insides, both sides of the ciabatta rolls, and place mayo side down on a medium hot skillet, until the bread is golden brown.
• Assemble your sandwich: Chicken, cheese, tomato, baby spinach.
• Enjoy!

MOZZARELLA CHICKEN CIABATTA SANDWICHES

Steps:

• Combine pesto and mayo in a small bowl, stirring to blend.
• Sprinkle chicken with pepper and salt.
• Heat oil in a large skillet over medium-high heat.
• Add chicken and cook until done.
• Remove and place on cutting board to cool slightly.
• Cut chicken lenghtwise into thin slices.
• Preheat broiler.
• Cut ciabatta in half horizontally.
• Place bread, cut sides up, on a baking sheet.
• Broil until lightly browned (please watch so bread doesn't burn!). Remove bread from pan.
• Spread pesto mixture evenly over cut sides of bread.
• Arrange the chicken slices evenly over bottom half.
• Top chicken evenly with basil leaves, and sprinkle cheese over top.
• Place bottom half on baking sheet and broil until cheese melts (watch it!).
• Arrange bell pepper and tomato over cheese and cover with top half of bread.
• Cut into 4 equal slices and serve immediately.

GRILLED CHICKEN CIABATTA SANDWICHES WITH SPICY AIOLI MAYO

Steps:

• Pound chicken breasts flat and place in plastic Ziploc bag.
• Combine marinade ingredients and add to chicken. Seal bag (pressing as much air out as you can) and marinade in refrigerator for at least an hour.
• In the meantime, pan-fry bacon until most of the grease is cooked off but not completely cooked through. Remove from pan and place on paper towels to soak up grease.
• Remove chicken from marinade (discard marinade) and grill over medium heat until cooked through.
• Top chicken with cheese and remove once cheese is melted.
• Add bacon to grill while chicken is cooking-- watch the bacon closely so it doesn't burn. Once the bacon is nice and crispy, remove from grill.
• Combine Spicy Aioli Mayonnaise ingredients and spread over toasted ciabatta rolls.
• Add chicken and bacon to each roll and top with remaining ingredients.
• Serve hot and enjoy!

CHICKEN AND ROASTED RED BELL PEPPER CIABATTA PIZZAS

Steps:

• Preheat the oven to 350°F or 180°C.
• Remove the tops and seeds from the red bell peppers and cut the flesh into strips (8-12 strips per pepper).
• Put the peppers on a baking tray, drizzle over the olive oil and bake in the oven for about 30 minutes, until soft and slightly blackened around the edges.
• Meanwhile, prepare the rest of the pizzas- cut the ciabatta loaf in half and then halve again lengthwise (or if using rolls, halve them). You should now have four bases to work with.
• Mix the pizza sauce with the sundried tomato paste and spread evenly over the ciabatta bases.
• Share 1/2 cup of the mozzarella cheese between the bases.
• Top with the chicken and, when cooked, the red peppers.
• Top with the remaining cheese.
• Bake in the oven for 10-15 minutes, until warmed through and the cheese has completely melted.
• Serve hot!

BAKED CHICKEN WITH CIABATTA DRESSING

Steps:

• Preheat the oven to 375 degrees F.
• In a large deep saute pan over medium-high heat, add 2 tablespoons of the butter. Add the celery, onions, and garlic and cook until soft. Stir in the mushrooms, adobo sauce, poultry seasoning, wine, and chicken stock. Cook until warmed throughout, then add the bread. Turn the heat to low, and let the bread absorb the liquid. Sprinkle with the parsley and leeks, and stir to combine.
• In a large saute pan, over medium-high heat, add the remaining 2 tablespoons of butter and allow it to brown. Season the chicken breasts with salt, pepper, to taste, and sprinkle with a little poultry seasoning. Sear the chicken breasts, skin side down, about 2 minutes per side. Nestle the chicken breasts into the bread mixture. Bake until an internal temperature registers 165 degrees F on an instant-read thermometer, about 20 to 25 minutes. Remove the chicken from the oven, transfer it to a serving platter and serve.

CHICKEN CIABATTA

Steps:

• Heat oil in medium skillet on medium heat. Add vegetables; cook 3 to 4 min. or until crisp-tender, stirring occasionally.
• Mix mayo and salsa; spread onto cut sides of bread.
• Fill bread halves with chicken and vegetable mixture.

WARM CHICKEN & CIABATTA SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the chicken pieces with 1 tbsp of the oil, season and arrange on a baking tray. Roast for 10 mins. Toss the torn ciabatta with the chopped garlic, a little seasoning and the remaining oil. Add this to the chicken and cook for another 10 mins.
• Toss together the red cabbage and red onion. Once the chicken is cooked, cool for a couple of mins, then add to the cabbage mix. Stir together, then toss with the pickling juices from the cabbage, and the salad leaves. Sprinkle with the pomegranate seeds.