GRILLED CHEDDAR-CHICKEN FILLET SANDWICHES
Grill a new take on chicken breasts with sharp Cheddar, mustard-mayo, mushrooms and sourdough bread.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle with 1/4 teaspoon of the seasoned salt and the pepper.
- In medium bowl, toss onion and mushrooms with remaining 1/4 teaspoon seasoned salt and the oil until vegetables are coated. Place vegetables in grill basket (grill "wok").
- Place chicken and grill basket on grill over medium heat. Cover grill; cook 10 to 15 minutes, occasionally turning and brushing chicken with 2 tablespoons of the mustard-mayonnaise sauce and shaking grill basket to mix vegetables, until chicken is no longer pink in center and vegetables are tender. Add bread slices to grill for last 4 minutes of cooking, turning once, until crisp.
- Top each cooked chicken breast with vegetables and cheese slice. Cover grill; cook until cheese is melted. Spread one side of bread slices with remaining mustard-mayonnaise sauce. Top each bread slice with chicken breast.
Nutrition Facts : Calories 480, Carbohydrate 38 g, Cholesterol 110 mg, Fiber 2 g, Protein 45 g, SaturatedFat 7 g, ServingSize 1 Open-Face Sandwich, Sodium 910 mg, Sugar 6 g, TransFat 0 g
FULLY LOADED GRILLED CHICKEN SANDWICHES
These delicious grilled chicken sandwiches are topped with shredded cheese, bacon crumbles, and so much more.
Provided by Derrick Riches
Categories Entree
Time 44m
Yield 4
Number Of Ingredients 14
Steps:
- Gather the ingredients.
- To flatten chicken breasts, place them between 2 sheets of parchment paper and then using a kitchen mallet or rolling pin, lightly hit at the thickest part of the breast moving outward.
- Place into resealable plastic bag.
- Combine olive oil, lemon juice, salt, and marjoram in bowl.
- Pour over chicken, making sure to work it into the meat. Seal bag and place into refrigerator for 30 to 45 minutes.
- Preheat grill for medium-high heat.
- Remove chicken from bag and place onto grill. Cook for 5 to 7 minutes per side.
- Once chicken has reached a safe temperature of 165 F / 75 C in the thickest part of the meat (it should not be pink, but opaque and the juices run clear), remove from heat and place onto a platter.
- Combine mayonnaise with mustard and store in an airtight container until ready to use. Will keep for two days.
- To assemble sandwiches, apply mayonnaise-mustard mixture, shredded lettuce, and tomato slices to bottom half of bun. Place breast on top, then shredded cheese, a dollop of sour cream, green onions, and finally bacon crumbles. Top with remaining bun half and enjoy.
Nutrition Facts : Calories 1457 kcal, Carbohydrate 79 g, Cholesterol 243 mg, Fiber 8 g, Protein 80 g, SaturatedFat 30 g, Sodium 2665 mg, Sugar 8 g, Fat 90 g, ServingSize serves 4, UnsaturatedFat 0 g
GRILLED RANCH CHICKEN FILLET SANDWICHES
Grilled chicken breasts? Marinade them in ranch dressing for sensational sandwiches topped with the works.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 4
Number Of Ingredients 9
Steps:
- In shallow glass or plastic dish, mix 1/4 cup of the dressing and the chives. Add chicken; turn to coat. Cover; refrigerate 1 to 2 hours, turning chicken occasionally.
- Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (170°F). Add bacon to grill for last 2 to 3 minutes of cooking time to heat. If desired, add buns, cut sides down, for last 4 minutes of grilling or until toasted.
- In small bowl, mix remaining 1/4 cup dressing, the mayonnaise and parsley; spread on cut sides of buns. Layer bacon, chicken, tomato and cucumber in each bun.
Nutrition Facts : Calories 530, Carbohydrate 24 g, Cholesterol 110 mg, Fiber 4 g, Protein 44 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 890 mg, Sugar 8 g, TransFat 1/2 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
ATHENIAN CHICKEN GRILLED CHEESE SANDWICHES
Mozzarella and feta cheese make one delicious duo in this upscale grilled cheese that also features tender Athenian chicken and fresh herb flavor. -Michael Cohen, Los Angeles, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, cook chicken and garlic in 1 tablespoon oil over medium heat until meat is no longer pink. Set aside and keep warm., In a small bowl, combine the cheeses, mint, oregano and capers. Distribute half the cheese mixture evenly among 4 bread slices. Layer with chicken and remaining cheese mixture. Top with remaining bread. Brush outsides of sandwiches with remaining oil., Using a large cast-iron skillet or electric griddle over medium heat, toast sandwiches until cheese is melted, 2-3 minutes on each side.
Nutrition Facts : Calories 605 calories, Fat 36g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 918mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 3g fiber), Protein 41g protein.
GRILLED CHICKEN SANDWICHES
Once you bite into this grilled sandwich assembled by our home economists, you'll be surprised to learn that it is a light recipe. Despite its scrumptious buttery taste, it is made without butter or oil. Try it with turkey for some variation.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Top two slices of bread with cheese and chicken; cover with remaining bread. In a bowl, whisk the egg substitute, mayonnaise and mustard; spread outside of sandwiches with egg mixture. In a large nonstick skillet coated with cooking spray, cook sandwiches on both sides until golden brown.
Nutrition Facts : Calories 348 calories, Fat 9g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 1496mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein.
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