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CHICKEN AND PEPPER SANDWICH RECIPES

CHICKEN AND ROASTED PEPPER SANDWICHES | BETTER HOMES & GARDENS

Chicken and Roasted Pepper Sandwiches | Better Homes & Gardens image

This colorful grilled chicken sandwich is a great main dish recipe year round. Grilled bread is spread with semisoft cheese and topped with roasted red sweet peppers and basil.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 34 minutes

Prep Time 15 minutes

Yield 4 sandwiches

Number Of Ingredients 10

Ingredients

¼ cup olive oil
4 teaspoons red wine vinegar
1 tablespoon snipped fresh thyme
½ teaspoon salt
¼ teaspoon crushed red pepper
4 skinless, boneless chicken breast halves
4 slices Italian bread, 1-inch bias-cut
¼ cup semisoft cheese with herbs or semisoft goat cheese (chevre)
1 cup roasted red sweet peppers (about one 7-ounce jar), cut into strips
½ cup fresh basil, watercress, or baby spinach leaves

Steps:

For marinade, in a small bowl whisk together oil, vinegar, thyme, salt, and crushed red pepper. Reserve 2 tablespoons of mixture; set aside.
Place chicken between two sheets of plastic wrap; pound lightly with the flat side of a meat mallet to about 1/2-inch thickness. Place in a resealable plastic bag set in a shallow dish. Add remaining marinade; seal bag. Marinate at room temperature about 15 minutes or in the refrigerator for up to 1 hour.
Lightly grease the rack of an indoor electric grill or lightly coat with nonstick cooking spray. Preheat grill. Drain chicken, discarding marinade. Place chicken on the grill rack. If using a covered grill, close the lid. Grill until chicken is no longer pink (170° degrees F). For a covered grill, allow 3 to 4 minutes. For an uncovered grill, allow 8 to 10 minutes, turning once halfway through grilling.
Brush cut sides of bread with reserved marinade. Place bread, cut sides down, on grill rack. If using a covered grill, close the lid. Grill until lightly toasted. For a covered grill, allow 1 to 2 minutes. For an uncovered grill, allow 2 to 4 minutes, turning once halfway through grilling. Remove bread from grill.
To serve, place a chicken breast on each grilled bread slice. Spread with cheese. Top each sandwich with sweet pepper and basil. Makes 4 sandwiches.

Nutrition Facts : Calories 418 calories, CarbohydrateContent 21 g, CholesterolContent 82 mg, FatContent 20 g, ProteinContent 37 g, SaturatedFatContent 5 g, SodiumContent 629 mg

ROASTED PEPPER CHICKEN SANDWICHES RECIPE: HOW TO MAKE IT

Roasted Pepper Chicken Sandwiches Recipe: How to Make It image

This is such a wonderful, flavorful sandwich perfect for a casual dinner, special lunch, or when hosting a luncheon. It's sure to get rave reviews. -Laura Merkle of Dover, Deleware

Provided by Taste of Home

Categories Lunch

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 21

Ingredients

1 tablespoon lemon juice
1 tablespoon Dijon mustard
2 teaspoons olive oil
1 garlic clove, minced
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
4 boneless skinless chicken breast halves (4 ounces each)
PEPPER MIXTURE:
1 large onion, thinly sliced
1 teaspoon sugar
4 garlic cloves, minced
3/4 teaspoon fennel seed, crushed
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
1 jar (7 ounces) roasted sweet red peppers, drained and sliced
1 tablespoon red wine vinegar
SANDWICHES:
1 loaf (8 ounces) focaccia bread
4 teaspoons fat-free mayonnaise
4 slices reduced-fat Swiss cheese

Steps:

In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for 1 hour. , In a large nonstick skillet coated with cooking spray, cook and stir onion and sugar over medium heat until tender. Add garlic and seasonings; cook for 1 minute. Stir in roasted peppers and vinegar; cook 2 minutes longer. Remove from the heat; keep warm., Drain chicken if necessary, discarding any excess marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Cut into 1/2-in. strips., Cut focaccia in half lengthwise; spread mayonnaise over cut side of bread bottom. Layer with cheese, chicken strips and pepper mixture. Replace bread top; lightly press down. Grill, covered, for 2-3 minutes or until cheese is melted. Cut into four sandwiches.

Nutrition Facts : Calories 404 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 795mg sodium, CarbohydrateContent 41g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 35g protein.

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