BROILED CHICKEN TENDERLOIN SANDWICHES
I'm always looking for new ways to serve chicken, and these tangy hot sandwiches have become a favorite. My husband and 5-year-old always ask for seconds. -Jessica Dieters, Laramie, Wyoming
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, beat the cream cheese, butter, 1/4 teaspoon lemon-pepper, basil and garlic salt until smooth; set aside. In another small bowl, combine the oil, lemon juice and remaining lemon-pepper; set aside. , Place chicken on a greased broiler pan. Spoon half of lemon juice mixture over top. Broil 3-4 in. from the heat for 4-5 minutes. Turn chicken; top with remaining lemon juice mixture. Broil 4-5 minutes longer or until the chicken juices run clear. , Place buns cut side up on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Spread cut side of each bottom half with 2 tablespoons cream cheese mixture. Layer with chicken, onion and lettuce; replace bun tops.
Nutrition Facts : Calories 532 calories, Fat 22g fat (10g saturated fat), Cholesterol 138mg cholesterol, Sodium 683mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 1g fiber), Protein 49g protein.
TENDERLOIN SANDWICHES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 475 degrees F.
- Brush the tenderloins with the olive oil and then roll in the crushed peppercorns. Place the meat on a roasting pan and roast for 20 to 25 minutes. Let rest for at least 5 minutes before thinly slicing.
- Serve with dinner rolls, grainy mustard and horseradish sauce.
BROILED CHICKEN SANDWICHES
No one will be able to resist these sandwiches, with tender chicken strips tucked into a lightly toasted bun. And in place of traditional mayonnaise or mustard, they feature a creamy herbed cheese spread. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, beat the cream cheese, butter, 1/4 teaspoon of lemon-pepper, basil and garlic salt until smooth; set aside. , Combine the oil, lemon juice and remaining lemon-pepper. Cut chicken into 1/2-in.-wide strips; brush with lemon juice mixture. Broil chicken 4 in. from the heat from 5 minutes on each side or until juices run clear. , Place rolls with cut side up on broiler pan; broil for 1-2 minutes or until light golden brown; spread with the cream cheese mixture. Layer chicken, onion and lettuce over cream cheese. Replace roll tops.
Nutrition Facts :
MY BABY'S BROILED CHICKEN BREAST SANDWICH
Broiled Chicken Melt a la San Diego. A very good sandwich that I hope you enjoy. With chicken, bacon, cheese and guac it is a must have. :) I have found the jalapeño/cheddar bread at Trader Joes and it is great with these sandwiches!
Provided by OzMan
Categories Lunch/Snacks
Time 25m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Broil chicken breast to desired doneness and remove and keep warm.
- While chicken is broiling, cook bacon but not too crispy.
- Remove bacon and keep warm.
- Butter one side of each slice of bread and place in a hot frying pan.
- Put a slice of cheese on each piece of bread to melt while bread is grilling.
- When bread is done to your liking, place chicken breast on one slice and top with bacon, tomato and guacamole or sliced avocado, and second slice of bread.
- Cut sandwich in half and enjoy.
Nutrition Facts : Calories 555.8, Fat 36.3, SaturatedFat 17.3, Cholesterol 167.5, Sodium 973.7, Carbohydrate 2.6, Fiber 0.5, Sugar 1.3, Protein 52.4
GRILLED CHICKEN TENDERS
I love this marinade, it permeates the grilled chicken tenders and has a great flavor. I usually grill extra for leftovers... perfect for salads and sandwiches.
Provided by piejava
Categories Meat and Poultry Recipes Chicken
Time 3h15m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk water, soy sauce, olive oil, lemon juice, brown sugar, and garlic together in a large glass or ceramic bowl. Add chicken tenders and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 3 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Place chicken on the grill and reduce heat to low. Cook for 1 minute, then turn and grill until no longer pink in the center and the juices run clear, 4 to 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 109.3 calories, Carbohydrate 3.6 g, Cholesterol 31.9 mg, Fat 4.7 g, Fiber 0.2 g, Protein 12.7 g, SaturatedFat 0.8 g, Sodium 931.3 mg, Sugar 2 g
GRILLED CHICKEN SANDWICHES WITH ROASTED PEPPER AIOLI
Make and share this Grilled Chicken Sandwiches With Roasted Pepper Aioli recipe from Food.com.
Provided by Burgundy Damsel
Categories Lunch/Snacks
Time 40m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 16
Steps:
- Working with one chicken breast half at a time, place it between 2 sheets of waxed paper and, using a meat pounder, pound to an even thickness of 3/4" thick. Season on both sides with salt and pepper. Place in a nonreactive dish large enough to hold them in a single layer. Add the lemon juice, olive oil and thyme. Turn the breasts over several times to coat. Cover loosely with plastic wrap and let marinate at room temperature for 1 hour or refrigerate overnight.
- To make aioli, preheat a broiler (grill). Set the bell pepper on a baking sheet and place in the broiler about 6inches from the heat source. Broil (grill) turning with tongs, until skin is blistered and charred black on all sides, about 15 minute Enclose the pepper in a paper bag and let cool completely.
- If broiling the chicken, leave the broiler on. If grilling the chicken, prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack.
- Remove the stem from the pepper and discard. Slit the pepper open, then remove and discard seeds and ribs. Remove the blackened skin with a small knife or your fingers. Coarsely chop the pepper. In a blender or food processor, combine the roasted pepper, egg yolk, garlic, lemon juice, mustard, tomato paste, parsley, salt and pepper. Process until pureed. With the motor running, add the olive oil drop by drop. As the mixture begins to emulsify, add the oil in a slow, steady stream. Continue to process until the aioli is thick and has the consistency of mayonnaise. The aioli can be made a day ahead and stored in an airtight container in the refrigerator.
- By Broiler: Remove chicken breasts from the marinade and arrange in a single layer on a rimmed baking sheet. Broil until lightly browned, 3-5 minutes. Turn and broil until lightly browned on the second sides and firm to the touch, 3-5 minute Transfer to a plate. Place the bread on the baking sheet and toast, turning once, until golden, 3-5 minutes total.
- By Grill: Remove chicken breasts from the marinade and place over the hottest part of the fire or directly over the heat elements and grill until lightly browned, 3-5 minute Turn and grill until lightly browned on the second sides and firm to the touch, 3-5 minute Transfer to a plate. Place the bread slices on the grill rack and toast, turning once, until golden, about 2 min total.
- Spread the bread slices with aioli. Place the chicken breasts on four of the slices. Put the remaining slices on top. Halve the sandwiches and serve at once.
Nutrition Facts : Calories 7228.4, Fat 97.5, SaturatedFat 20.3, Cholesterol 92.5, Sodium 12200.1, Carbohydrate 1303.3, Fiber 56, Sugar 60.2, Protein 287.1
ZESTY BROILED CHICKEN THIGHS
Sometimes, I just don't want to grill in the heat, outside. Using the broiler for these boneless, skinless chicken thighs only takes a few minutes, inside my air-conditioned kitchen, and gives the chicken a lovely char. We like Mexican flavors, so these can be sliced and used as fajitas, or as a soft chicken taco. I used them whole, as a main dish, to go along with Southwestern Veggie Skillet, on the Allrecipes site, and Mexican rice. Garnish with fresh cilantro or flat-leaf parsley.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 12
Number Of Ingredients 12
Steps:
- Combine onion, lime juice, orange juice, garlic, avocado oil, coriander, cumin, Mexican oregano, chipotle chile powder, and smoked paprika in the bowl of a blender or food processor. Pulse several times to mix, then puree for 1 minute, until there are no visible pieces.
- Place marinade in a 1-gallon resealable bag and add chicken thighs. Squeeze out most of the air and seal. Gently squeeze contents of the bag until the chicken pieces are coated. Marinate in the refrigerator for 30 minutes to 3 hours.
- Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Place marinated chicken thighs on a broiler pan.
- Broil until chicken thighs start to char, about 8 minutes. Flip and continue broiling until the second side is lightly charred, about 7 minutes more. An instant-read thermometer inserted into the thickest part of the chicken thigh should read at least 165 degrees F (74 degrees C).
- Remove chicken pieces to a serving platter.
Nutrition Facts : Calories 224.6 calories, Carbohydrate 3.5 g, Cholesterol 70.7 mg, Fat 14.3 g, Fiber 0.7 g, Protein 19.6 g, SaturatedFat 3.6 g, Sodium 80.7 mg, Sugar 1.1 g
CHEF JOHN'S BROILED CHICKEN
The next time rain ruins your dream of a grilled chicken dinner, I hope you fire up your broiler and give this easy, alternative method a try. Not only are you getting the same intense, direct heat, but you also have more control, since you can adjust how far the chicken is from the flame. I prefer the meat about 7 to 8 inches under the heating element, but feel free to adjust as needed. Garnish with freshly squeezed lemon juice and fresh oregano.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 40m
Yield 6
Number Of Ingredients 3
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves, skin-side down, over onion rings.
- Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 583.5 calories, Carbohydrate 1.1 g, Cholesterol 105.8 mg, Fat 51.9 g, Fiber 0.2 g, Protein 26.1 g, SaturatedFat 14.6 g, Sodium 83.3 mg, Sugar 0.5 g
GRILLED CHICKEN FIESTA SANDWICHES
Different type of "sandwich" that everyone will love and its so simple that you will totally enjoy putting these together.
Provided by LAURIE
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle both sides chicken with chili powder.
- Grill over medium coals 5 to 6 minutes per side or until tender. Top with Monterey Jack cheese slices; continue grilling until cheese is melted.
- For each serving, top corn tortillas with chicken, avocado slices, salsa, shredded lettuce and chopped tomatoes.
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THE BEST WAY TO BROIL JUICY CHICKEN TENDERS | LIVESTRONG
From livestrong.com
- Place the unfrozen pieces of chicken tenderloin into a sealed plastic bag with a marinade of your choice. Soy, teriyaki, lemon and garlic, and barbecue are just some of the choices you can make when marinating your chicken tenderloins.
- Refrigerate the tenderloins in the sealed plastic bag with the marinade for at least one hour. You can marinate the chicken tenderloins for longer than one hour, but you should not exceed more than six hours.
- Place the chicken tenderloins on a broiler plate so that they are evenly spaced from each other.
- Turn on the broiler and set it to "Low." Not all ovens have a distinct high or low broil setting. If you oven only has one broil setting, use that.
- Stick a meat thermometer into the thickest tenderloin you have cooked to check the internal temperature. The U.S. Department of Agriculture states that chicken must be cooked to 160 degrees Fahrenheit for it to be safe to eat.
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