Best Peanut Butter Chicken And Basil Sandwich Recipes

BASIL CHICKEN SANDWICHES

Basil Chicken Sandwiches image

"I got the inspiration for this recipe when I knew my parents and in-laws were coming to see our new home," shares Kerry Durgin Krebs of New Market, Maryland. "My mother-in-law has food allergies, my father-in-law has some very specific food preferences and my parents appreciate light meals. I created this chicken sandwich with fresh basil for our lunch."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 sandwiches.

Number Of Ingredients 9

Ingredients

1/2 teaspoon pepper
1/4 teaspoon salt
Dash paprika
1 pound boneless skinless chicken breasts, cut into 1/2-inch slices
6 tablespoons prepared olive oil vinaigrette salad dressing, divided
6 ciabatta rolls, split
18 basil leaves
1 jar (7 ounces) roasted sweet red peppers, drained
1/4 cup shredded Romano cheese

Steps:

In a bowl, combine the pepper, salt and paprika; sprinkle over chicken slices. In a nonstick skillet over medium-high heat, cook chicken in 2 tablespoons salad dressing for 4-5 minutes on each side or until chicken is no longer pink. , Brush remaining salad dressing on rolls. Place basil leaves on rolls; top with chicken and red peppers. Sprinkle with Romano cheese.

Nutrition Facts : Calories 308 calories, Fat 8g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 824mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

PEANUT CURRY WITH CHICKEN AND BASIL

Peanut Curry with Chicken and Basil image

Thick curry sauce made with peanut butter and coconut milk. Serve over long-grain rice.

Provided by Mason Atom Wolak

Categories World Cuisine Recipes Asian

Time 55m

Yield 4

Number Of Ingredients 13

Ingredients

3 tablespoons sesame oil, divided
4 cloves garlic, minced
30 leaves Thai basil, thinly sliced
1 medium onion, diced
1 pound skinless, boneless chicken breasts, thinly sliced
½ tablespoon chile powder
1 (8 ounce) package mushrooms, diced
1 cup sliced bamboo shoots, drained
3 teaspoons red curry paste
1 (14 ounce) can coconut milk, divided
⅓ cup creamy peanut butter, or more to taste
1 tablespoon curry powder
1 ½ tablespoons brown sugar

Steps:

Heat 1 tablespoon sesame oil in a large frying pan over medium heat. Add garlic and 1/3 of the basil. Saute until garlic is fragrant, about 30 seconds. Add onion and cook until transparent, 5 to 7 minutes.
Add chicken to the pan with remaining sesame oil and season with chile powder. Add mushrooms and bamboo shoots. Cook until the chicken is only slightly pink in the center and the mushrooms have started to lose their moisture, 4 to 5 minutes. Add curry paste and mix well.
Pour in 1/2 of the coconut milk. Stir until vegetables and chicken are evenly coated. Add peanut butter and curry powder and mix thoroughly. Cook over medium heat until the sauce thickens, stirring often to keep the sauce from burning to the bottom of the pan, 10 to 15 minutes.
Reduce heat to low and add remaining coconut milk and brown sugar. Continue to simmer over low heat until desired consistency is reached, 10 to 15 minutes more, tasting and adding more peanut butter if needed.

Nutrition Facts : Calories 601.3 calories, Carbohydrate 20.5 g, Cholesterol 64.6 mg, Fat 45.4 g, Fiber 4.9 g, Protein 34.2 g, SaturatedFat 23.1 g, Sodium 248.9 mg, Sugar 10 g