CHICKEN PESTO SANDWICHES
These easy sandwiches are great for game day! They're tasty, and also so easy to prep ahead and assemble later at the event. Colleen Sturma - Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Flatten chicken to 1/4-in. thickness. Spread 1 tablespoon pesto over each chicken breast; sprinkle with salt and pepper. Grill chicken, covered, over medium heat for 3-5 minutes on each side or until no longer pink., Spread 3 tablespoons pesto over six slices of toast; layer with red peppers, chicken and cheese. Spread remaining pesto over remaining toast; place over top.
Nutrition Facts : Calories 495 calories, Fat 21g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 1048mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 37g protein.
CHICKEN PESTO SANDWICH
Make and share this Chicken Pesto Sandwich recipe from Food.com.
Provided by Lavender Lynn
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat.
- Heat a large pot or Dutch oven over medium-high heat. Add chicken mixture and cook, stirring frequently, until chicken begins to brown, about 5 minutes. Add yellow bell pepper, onion, zucchini, and balsamic vinegar and cook until onion begins to soften, about 5 minutes.
- Stir mushrooms and 1 tablespoon basil into chicken mixture and cook until mushrooms have softened, about 5 minutes. Add mozzarella cheese and pesto sauce; toss to coat. Stir in cherry tomatoes and cook until warmed through, 2 to 3 minutes.
- Spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.
Nutrition Facts : Calories 546.7, Fat 27.2, SaturatedFat 12.1, Cholesterol 101.9, Sodium 957.1, Carbohydrate 41.2, Fiber 3.1, Sugar 5.9, Protein 34.4
CHICKEN PESTO & FETA CHEESE SANDWICH
This is a great sandwich & about the best way I know to use leftover grilled chicken & roasted peppers, so plan ahead for it + marinating the mushrooms. My source is the Wildflower Bread Co in Scottsdale, AZ. Stated times do not include the original prep/cooking of the chicken & peppers or the refrigerated marination of the mushrooms. Enjoy! .. *Edited to Add* -- This recipe was included for Greece in ZWT6 due to its strong Mediterranean influence + the use of feta cheese & pesto. :-)
Provided by twissis
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Marinate mushrooms in balsamic vinegar for at least 24 hrs under refrigeration, stirring occasionally. Discard any excess marinade when ready to assumble sandwiches.
- Slice peppers into 1/4-in wide strips.
- Slice tomatoes into 1/4-in thick slices.
- Trim any fat or rib meat from the chicken breasts & grill till done.
- To assemble sandwich: Slice 1 roll in half lengthwise. Spread 1 oz of pesto on the bottom of the roll, then crumble 1 oz of feta on top of pesto, covering the entire surface.
- Place a chicken breast on top of the feta, then 1/2 oz of mushrooms on the chicken, 1 oz of roasted red pepper strips on top of the mushrooms & finish w/3 tomato slices & the top of the roll.
- Insert 2 toothpicks, slice on the diagonal & serve.
Nutrition Facts : Calories 340.1, Fat 11.2, SaturatedFat 5.5, Cholesterol 99.4, Sodium 666, Carbohydrate 25.6, Fiber 2.5, Sugar 5.2, Protein 32.5
FETA STUFFED PESTO CHICKEN
This is a few different recipes thrown together. I had a bunch of feta cheese that needed to be used and we really wanted a chicken dinner. This is what we up with.
Provided by Wrecks143
Categories Meat
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350.
- In a bowl, combine feta, tomato, onion, garlic, jalapeno, oregano, basil salt and pepper. Set aside.
- Using a sharp knife, cut into the fatest part of each breast and create a pocket. Be careful not to cut straight through.
- Put the pesto in a large ziplock bag and place the chicken in with it. Mix it around until the chicken is thoroughly coated.
- Place the coated chicken in a greased glass pan.
- Stuff the feta mix into the pockets of each chicken breast.
- Arrange the chicken so the openings of the pockets are on an angle (facing upward) so once they start baking the mix doesn't ooze out.
- Cook for 45 minutes.
CHICKEN PESTO SANDWICH
There are some wonderful posted recipes for basil-pesto! or use the store-bought kind. If you feel up to it bake your own bread!! You can also use just the chicken pesto portion of the recipe and serve as a main dish over pasta.
Provided by Kitty Kat Cook
Categories Lunch/Snacks
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Mix the pesto and mayo.
- Cut the bread in half.
- Spread the pesto mayo on the bread.
- Layer the chicken first,then the fresh lettuce, and the tomato wedges.
- Sprinkle with the grated cheese.
- Note:This sandwich is really good with the fresh veggies but if you want a little more flavor, I sometimes like to do the following.
- In a small pan heat up the olive oil over low heat, add the garlic and the tomato.
- Sprinkle with oregano, basil,parsley and salt.
- Cook the tomato for about 10 minutues.
- Add over the chicken.
Nutrition Facts : Calories 1561.2, Fat 56.4, SaturatedFat 10, Cholesterol 225.7, Sodium 2436.9, Carbohydrate 169.1, Fiber 21.8, Sugar 9.5, Protein 97.9
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