OPEN-FACED GRILLED TUSCAN CHICKEN SANDWICHES WITH FRESH MOZZARELLA
Marinated, grilled chicken with rosemary is served on slices of grilled rustic bread with baby greens and fresh mozzarella cheese.
Provided by Carapelli® Olive Oil
Categories Trusted Brands: Recipes and Tips Carapelli® Olive Oil
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat a grill to medium-high heat or have a ridged grill pan ready.
- Combine 2 tablespoons of the oil, lemon juice, garlic, and 2 teaspoons of the rosemary in a small bowl. Sprinkle salt and pepper over chicken; place in a pie plate or shallow plate. Pour oil mixture over chicken; turn to coat. Let stand at least 10 minutes or up to 20 minutes.
- Transfer chicken to grill with some of marinade clinging; discard marinade on plate. Grill chicken (or cook in a heated ridged grill pan over medium heat) 5 minutes per side or until chicken is no longer pink in center and internal temperature reaches 165 degrees F.
- Brush remaining 2 tablespoons oil over both sides of bread. Place on grill (or in a large nonstick skillet) and cook 2 minutes per side or until golden brown. Transfer to serving plates; top with greens and cheese. Carve cooked chicken diagonally into 1/2-inch thick slices; arrange over cheese. Top with remaining 1 teaspoon rosemary.
Nutrition Facts : Calories 450 calories, Carbohydrate 13 g, Cholesterol 100.9 mg, Fat 26.5 g, Fiber 1 g, Protein 39.4 g, SaturatedFat 8.7 g, Sodium 748 mg, Sugar 1 g
GRILLED CHICKEN SANDWICHES WITH MOZZARELLA, TOMATO AND BASIL
This recipe served as the cover photo for the August 2007 issue of Food and Wine magazine. I couldn't get my mind off the photo and made these the very next day. This is a perfect summertime sandwich! Quick, easy and delicious. Prep time includes marinating time.
Provided by Dine Dish
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, whisk 1/4 cup of the olive oil with the lemon zest, lemon juice, thyme, garlic and a generous pinch each of salt and pepper. Spoon 1» tablespoons of the mixture into a medium bowl, add the tomatoes and turn to coat. Add the chicken to the large bowl and turn to coat. Let the tomatoes and chicken stand at room temperature for 30 minutes.
- Light a grill. Brush the rolls with the remaining 2 tablespoons of olive oil and grill over high heat until golden. Add the chicken to the grill, season with salt and pepper and grill over high heat, turning once, until cooked through and lightly charred, about 6 minutes. Place the chicken on the rolls and top with the mozzarella, tomato and basil. Spoon any tomato juices on the top half of the bun, close the sandwiches and serve.
GRILLED CHICKEN MOZZARELLA SANDWICHES
I got this recipe from 4 Ingredients or Less Campbell's Cookbook and it is a quick, easy and tasty sandwich. I have modified the recipe from the original.
Provided by bmcnichol
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Pour dressing in a bag. Place breasts in bag and shake to coat. Put in fridge for about 10 minutes.
- Heat oven to 400 and heat grill to medium-hot.
- Remove the bread from the bag and split in half. Place on an ungreased baking sheet and bake for about 10 minutes or until hot.
- Remove chicken from dressing and grill for about 15 minutes or until chicken is cooked though. Turn chicken and baste with dressing during cooking cycle.
- Place chicken on baked garlic bread and enjoy.
- Can add other sandwich condiments if desired.
Nutrition Facts : Calories 191.4, Fat 8.6, SaturatedFat 1.5, Cholesterol 75.5, Sodium 336, Carbohydrate 2, Sugar 1.6, Protein 25.1
MOZZARELLA CHICKEN CIABATTA SANDWICHES
From Cooking Light May '06. With around 400 calories per serving, skip the Jack in the Whatever and Quizso's which are higher in calories, fat and too big in servings.
Provided by Smilyn
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 230.9, Fat 9.4, SaturatedFat 4.8, Cholesterol 77.4, Sodium 693.5, Carbohydrate 5, Fiber 1.2, Sugar 2.2, Protein 30.7
CHICKEN, ONION, AND MOZZARELLA SANDWICHES WITH ROASTED POTATOES
These sandwiches are packed with vibrant flavors, and with the substitution of roasted potatoes in place of chips or fries, you can still feel satisfied without the guilt.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Brush a rimmed baking sheet with oil. Place potatoes at one end and onion at other end; brush vegetables with oil and season with salt and pepper. Bake until potatoes are tender when pierced with a knife and onions are soft and browned, 30 minutes, flipping halfway through.
- Meanwhile, in a large cast-iron or heavy skillet, heat oil over medium-high. Season chicken on both sides with salt and pepper. Cook chicken until browned and cooked through, 4 minutes, flipping once. Top each cutlet with 1 slice cheese, cover skillet, and cook until cheese is melted, 1 minute. Layer cutlets on bottom halves of rolls with onion, arugula, and parsley. Spread mayonnaise on top halves of rolls. Sandwich and serve with roasted potatoes.
Nutrition Facts : Calories 515 g, Fat 19 g, Fiber 4 g, Protein 33 g
CHICKEN MOZZARELLA SANDWICHES
Make and share this Chicken Mozzarella Sandwiches recipe from Food.com.
Provided by carolinafan
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Bring pasta sauce to a boil in a medium skillet over medium-high.
- Arrange chicken in sauce.
- Cover and cook over low heat 5 minutes or until chicken is heated through.
- Top chicken with cheese.
- Cover and cook until cheese is melted.
- Serve on rolls.
Nutrition Facts : Calories 253.7, Fat 8.9, SaturatedFat 4.2, Cholesterol 22.8, Sodium 491.3, Carbohydrate 30.7, Fiber 1.3, Sugar 1.3, Protein 12.1
WEEKNIGHT CHICKEN MOZZARELLA SANDWICHES
My husband is a big garlic fan, so we use garlic bread crumbs and garlic sauce for our baked chicken sandwiches, so comforting on a chilly day. -Bridget Snyder, Syracuse, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Pound chicken with a meat mallet to 1/2-in. thickness. Place bread crumbs in a shallow bowl. Add chicken, a few pieces at a time, and turn to coat. Transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, until no longer pink, 15-20 minutes. Spoon pasta sauce over chicken. Top with mozzarella and, if desired, Parmesan cheese. Bake until cheese is melted, 2-3 minutes longer. Serve on rolls.
Nutrition Facts : Calories 509 calories, Fat 13g fat (5g saturated fat), Cholesterol 112mg cholesterol, Sodium 1125mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 3g fiber), Protein 50g protein.
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