Chicken And Marinated Zucchini Sandwich Food

CHICKEN AND MARINATED-ZUCCHINI SANDWICH

Steps:

• Slice 1 zucchini into ribbons with a vegetable peeler. Combine with 1/4 red onion, thinly sliced, 1 tablespoon thinly sliced lemon zest, and 2 tablespoons each fresh lemon juice and olive oil. Season with salt and pepper and let stand 30 minutes.
• Meanwhile, season 1 pound chicken cutlets with salt and pepper and broil until cooked through. Let cool, then shred and add to marinated zucchini along with a handful of chopped toasted almonds and fresh parsley. Cut 1 loaf Italian bread in half horizontally and hollow out. Make a sandwich with chicken mixture (including juices) and romaine lettuce leaves.

CHICKEN AND MARINATED ZUCCHINI SANDWICH

Steps:

• Slice 1 zucchini into ribbons with a vegetable peeler. Combine with red onion, thinly sliced, lemon zest, and fresh lemon juice and olive oil. Season with salt and pepper and let stand 30 minutes.
• Shred chicken and add to marinated zucchini along with a handful of chopped toasted almonds and fresh parsley. Cut 1 loaf Italian bread in half horizontally and hollow out.
• Make a sandwich with chicken mixture (including juices) and romaine lettuce leaves.

CHICKEN AND MARINATED ZUCCHINI SANDWICH

Steps:

• Step 1 Slice zucchini into ribbons with a vegetable peeler. Combine with sliced red onion, lemon zest, lemon juice, and olive oil. Season with salt and pepper and set aside to marinate for about 30 minutes. Step 2 Meanwhile, shred rotisserie chicken. (Alternatively, season 1 pound chicken cutlets with salt and pepper and broil until cooked through.) Step 3 Add shredded chicken to marinated zucchini along with chopped toasted almonds and fresh parsley. Step 4 Build four sandwiches with the chicken mixture (including juices) and romaine lettuce leaves, if using. Recipe adapted from: www.marthastewart.com

GRILLED CHICKEN SANDWICH

Steps:

• Pound chicken breasts to ½" thickness.
• Combine all marinade ingredients in a bowl or freezer bag. Add chicken and toss well to combine. Marinade for 30 minutes (or up to 4 hours).
• Preheat grill to medium-high heat.
• Place chicken on the grill for 5-6 minutes per side until no pink remains and chicken reaches 165°F.
• While chicken is grilling, brush buns with olive oil and place face down on the grill. Lightly toast.
• Spread each bun with honey mustard and add lettuce, tomatoes and onions if desired. Top with chicken and serve.

MARINATED CHICKEN PANINI

Steps:

• Strip chicken meat from bones and cut into bite-sized strips.
• Combine marinade ingredients and toss with chicken, cover and let the flavors develop.
• Preheat grill and roast peppers until mostly blackened.
• Place in a paper bag until cool, remove skins and discard.
• Cut peppers into strips.
• Make the panini: Brush the (outside) top and bottom of the rolls with olive oil.
• Cover the bottom of the rolls with the peppers, then the chicken, then the olives and top with the arugula leaves.
• Brush the inside of the top half with the leftover marinade, if you have any.
• Cover the rolls with their tops and grill in a panini press until done.
• NOTE: Mozzarella cheese and onion slices are also nice additions to this sandwich.

MARINATED GRILLED ZUCCHINI

Steps:

• Cut zucchini lengthwise into quarters. Cut quarters into lengths that will fit in a resealable sandwich bag. Add Worcestershire sauce, olive oil, soy sauce, and chicken seasoning.
• Let zucchini marinate at room temperature, about 20 minutes.
• Preheat grill for medium heat and lightly oil the grate.
• Remove zucchini from marinade and grill until softened but still firm, 2 to 3 minutes per side.

VINNY'S SPECIAL CHICKEN SANDWICH

Steps:

• For the chipotle sauce: Blend mayonnaise, paprika and sun-dried tomatoes in a blender.
• For the marinade: Combine vegetable oil, orange juice, paprika, black pepper, salt, garlic and cumin in a container and and blend with an immersion blender until the marinade becomes slightly thickened and bright orange, about 6 minutes. Slice chicken into thin slices with a deli slicer and place in marinade. Let marinate 8 hours or up to overnight in refrigerator.
• For the sandwiches: Preheat a grill for cooking at medium-high heat. Grill chicken until fully cooked, about 3 minutes per side (see Cook's Note). Grill zucchini, 1 minute per side.
• Preheat a panini press on medium heat. Spread chipotle sauce on bread bottoms, then top with tomato slices, rings of onion, grilled zucchini and grilled chicken. Place sandwiches on panini press until bread is crispy, approximately 2 minutes. Repeat with remaining sandwiches. Cut in half diagonally and serve.

CHICKEN AND MARINATED-ZUCCHINI SANDWICH

Steps:

• Slice 1 zucchini into ribbons with a vegetable peeler. Combine with red onion, thinly sliced lemon zest, fresh lemon juice, and olive oil. Season with salt and pepper and let stand 30 minutes.
• Meanwhile, season chicken cutlets with salt and pepper and broil until cooked through. Let cool, then shred and add to marinated zucchini along with a handful of chopped toasted almonds and fresh parsley. Cut Italian bread in half horizontally and hollow out. Make a sandwich with chicken mixture (including juices) and romaine lettuce leaves. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.