Best Piadine With Grilled Chicken And Spinach Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PIADINA FILLED WITH GRILLED CHICKEN AND ROASTED TOMATOES



Piadina Filled With Grilled Chicken and Roasted Tomatoes image

Basically a piadina is a pizza folded in half. This one is made on a grill and is more of a technique than a recipe. This was the one I made in class, and is the one dish we didn't get a written recipe for. Fill it with anything you like, although this one is really good. The amounts are a guess, just don't over fill it. If using a can of dough (like Pillsbury), cut the dough in half and make two piadinas.

Provided by SkinnyMinnie

Categories     < 15 Mins

Time 15m

Yield 1-2 serving(s)

Number Of Ingredients 8

1 (6 ounce) pizza dough
1 chicken breast, grilled and cut into pieces
1 cup tomatoes, roasted (see Oven Roasted Tomatoes)
1/4 cup arugula
1/4 cup fresh basil
1/2 cup fresh mozzarella cheese, cut into small pieces
olive oil
salt and pepper, to taste

Steps:

  • Preheat grill. You want direct and indirect heat. (Heat one side to high and one side to low, or move coals to one side).
  • Shape and form dough into about a 6-inch circle on a lightly oiled work surface.
  • Place the dough circles on the back of a lightly oiled cookie sheet.
  • Brush top of dough with olive oil and place on the grill, over direct heat, oiled side down.
  • Close the lid and let cook for about 2-3 minutes. Check to make sure it is not burning.
  • When nice and browned, brush the top with olive oil and flip over.
  • Let cook for about 1 min and start adding you fillings.
  • Cheese should go first. This will be the "glue", so to speak, to hold the piadina together. So place cheese over entire thing.
  • Next is the chicken and tomatoes. Place these on half (one side) of the circle.
  • Top with basil and arugula and fold in half. Top the chicken with the cheese half.
  • Move the piadina over to the indirect heat or low side and close lid.
  • Let cook for about 2 min or until the cheese melts.

Nutrition Facts : Calories 454, Fat 26.4, SaturatedFat 11.3, Cholesterol 137, Sodium 453.2, Carbohydrate 8.9, Fiber 2.7, Sugar 5.5, Protein 44.6

PIADINE WITH CAESAR SALAD AND ROASTED GARLIC PASTE



Piadine with Caesar Salad and Roasted Garlic Paste image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 2h2m

Yield 4 servings

Number Of Ingredients 10

1 pound premade pizza dough
12 cups loosely packed torn romaine lettuce (about 2 heads)
Favorite Caesar dressing
Olive oil
1/2 cup Roasted Garlic Paste, recipe follows
1 tablespoon finely chopped fresh thyme leaves
6 tablespoons freshly grated Parmesan, plus extra for garnish
1 pound whole garlic heads
1/2 cup pure olive oil
Gray sea salt and freshly ground pepper

Steps:

  • Preheat a grill to high.
  • Put the lettuce in a bowl. Pour the dressing over and toss well.
  • Divide the dough into 4 equal balls. On a floured board, stretch and roll the dough into thin discs with a rolling pin. The dough may also be stretched by hand, but rolling will give you a thinner crust.
  • Coat the rolled out dough with olive oil and place, oiled side down, on a very hot grill. This can be done indoors on a cast-iron stovetop grill pan that has been preheated over medium-medium high. When you start to see bubbles on the surface of the dough, turn it over. It should be slightly browned on the bottom. Brush each round with a generous tablespoon of the garlic paste and sprinkle with the thyme. Remove from the grill with tongs and top with the Caesar salad. Grate parmesan cheese on top, fold in half, and eat.
  • Preheat the oven to 375 degrees F.
  • Peel the outermost layers of skin off the heads of garlic. Cut off the top 1/3 of the heads to open the cloves. Save the small pieces of garlic for another use (see Chef's Note). Put the heads, cut sides up, in a small baking dish and pour the olive oil over them. Season with salt and pepper.
  • Cover tightly, place in the oven, and roast until about 3/4 cooked, about 45 minutes. Uncover and return to the oven until the cloves begin to pop out of their skins and brown, about 15 minutes. Let cool.
  • When cool enough to handle easily, squeeze the roasted garlic into a small bowl. Press against the skins very well to get out all the sweet roasted garlic you can. Add the oil from the baking dish and mix well until a paste forms. Store, tightly covered, in the refrigerator, for up to 1 week.
  • Chef's Note:
  • It is hard to have too much roasted garlic around. You can roast the little bits from the tips of the garlic heads. Put them in a separate small baking container, such as an individual custard cup. Season with salt and pepper, douse with olive oil, cover, and place in the oven to bake along with the whole garlic heads. Depending on their size, they will be soft and browned in about 1/2 the time needed for the whole heads. The little pieces make a good "cook's snack" while preparing dinner, or can be squeezed into tomato sauce or onto pasta.

GRILLED CHICKEN SPINACH SALAD WITH FRICO



Grilled Chicken Spinach Salad with Frico image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

2-ounce piece Parmesan
4 ounces button mushrooms
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
4 boneless skinless chicken breasts, (about 6 ounces each)
2 tablespoons extra-virgin olive oil
1/4 cup whole-grain mustard
3 tablespoons chicken broth, homemade or low-sodium canned
2 tablespoons balsamic vinegar
8 cups baby spinach, washed and dried

Steps:

  • Preheat the oven to 350 degrees F.
  • Coarsely grate the cheese. Line a baking sheet with a silpat mat or parchment paper. Sprinkle 1 tablespoon of the cheese on the mat to make a thin disk, about 2 inches wide. Repeat with the remaining cheese, spacing the disks evenly on the pan to make 8 fricos. Bake rotating the pan once during baking, until the cheese melts together and is just golden, about 12 minutes. Cool fricos on the pan.
  • Position a rack 6 inches from the broiler and preheat.
  • Slice the mushrooms as thin as possible. Toss with the lemon juice and season with the salt and pepper, to taste.
  • Brush the chicken breast with olive oil and mustard. Season with the salt and pepper. Place the chicken in a flameproof gratin or casserole dish and broil, turning as needed until an instant-read thermometer inserted into the breasts registers 160 degrees F, about 25 minutes. Transfer the chicken to a plate, reserve the pan. Add the broth to the pan, and stir with a wooden spoon to release the brown bits that cling to the pan. Reserve the pan drippings.
  • Whisk the balsamic vinegar, salt, and pepper, to taste, in a large bowl. Gradually whisk in the oil, and the pan drippings starting with a few drops and then adding the rest in a steady stream, to make a dressing.
  • Slice the chicken. Toss the spinach and mushrooms with the dressing and divide among 4 plates. Scatter the chicken over the salads, top with the fricos and serve.

Nutrition Facts : Calories 416 calorie, Fat 22 grams, SaturatedFat 5 grams, Carbohydrate 7 grams, Fiber 2 grams, Protein 49 grams

GRILLED CHICKEN OVER SPINACH



Grilled Chicken Over Spinach image

Grilled Chicken Over Spinach is shared by Michelle Krzmarzick of Torrance, California. "With two young children to keep me busy, it's essential to have a few 'ready-in-minutes' she confides. "This is a recipe I've pieced together and added my own touches to. It really satisfies my family."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 15

1 to 2 tablespoons olive oil
1 tablespoon cider vinegar
1 garlic clove, minced
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
Dash pepper
4 boneless skinless chicken breast halves (1 pound)
SAUTEED SPINACH:
1 green onion, finely chopped
1 to 2 garlic cloves, minced
1 to 2 tablespoons olive oil
1/2 pound fresh mushrooms, sliced
1 package (10 ounces) fresh spinach, torn

Steps:

  • In a large bowl, combine the first eight ingredients. Spoon over chicken. Grill, uncovered, over medium heat for 7 minutes on each side or until juices run clear. , In a large skillet, saute onion and garlic in oil for 1 minute or until crisp-tender. Stir in mushrooms; saute for 3-4 minutes or until tender. Add spinach; saute for 2 minutes or until wilted. Transfer to a serving platter; top with chicken.

Nutrition Facts : Calories 237 calories, Fat 10g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 268mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

Related Topics