Chicken Sandwiches With Roasted Tomatoes And Pistachio Mint Pesto Recipe 475 Food

TOMATOES ROASTED WITH PESTO

Steps:

• Preheat the oven to 425 degrees.
• Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper.
• Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
• Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

CHICKEN PESTO SANDWICHES

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.

PISTACHIO-MINT PESTO

Steps:

• Put the pistachios in a food processor and pulse until finely ground. Add the mint, garlic, lemon zest, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Pecorino-Romano and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the olives.

PISTACHIO PESTO PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
• While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
• Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.

GRILLED PESTO CHICKEN SANDWICHES

Steps:

• Prepare a grill for medium-high heat.
• Halve the chicken breasts crosswise and pound each piece between two sheets of plastic wrap to an even thickness of about 3/4 inch. Toss the chicken pieces with the crushed red pepper, fennel seed, 1 tablespoon of the oil and 3/4 teaspoon salt in a medium bowl. Brush the insides of the rolls with the remaining 1 tablespoon oil.
• Grill the chicken, turning once, until just cooked through, 8 to 9 minutes per side. During the last few minutes of cooking time, top each piece of chicken with a slice of mozzarella. Grill the rolls, oiled side down, until warmed and lightly charred, about 1 minute.
• Spread some pesto on the bottom halves of the rolls. Top with a slice of tomato, a piece of chicken, the remaining pesto and the top halves of the rolls.
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CHICKEN SANDWICHES WITH ROASTED TOMATOES AND PISTACHIO MINT PESTO RECIPE - (4.7/5)

Steps:

• Preheat oven to 400 degrees. Cut tomatoes in half lengthwise, arrange on parchment lined baking sheet and roast in oven for 45 minutes, checking after 30 minutes. While the tomatoes are roasting, make the pesto. Put the mint leave, pistachios, garlic and salt into a small food processor and process until coarsely ground. In a steady stream, add the oil and lime juice until it is a consistency you like. Mix pesto and mayonnaise together in a bowl and set aside. This will be used when you layer your sandwiches. Trim chicken breasts and slice in half horizontally. Place chicken between sheets of plastic wrap and pound lightly until they're about 1/2 inch thick. Set up three dishes; one for flour, one for beaten eggs and one for the Parmesan cheese and Panko, mixed together. Season chicken breasts with salt and pepper, dredge in flour, dip in beaten egg and coat with Panko/Parmesan mixture. Set chicken aside on wire racks until ready to cook. Heat olive oil in a skillet over high heat. Add chicken breasts to the pan and immediately reduce the heat to medium-low. Cook chicken for three minutes on each side, or until it's juicy, but not pink. Assemble sandwiches: bread, chicken, tomatoes, microgreens, pesto mayonnaise, bread. Eat and enjoy!

FETTUCCINE WITH PISTACHIO-MINT PESTO AND TOMATOES

Steps:

• Combine mint leaves, parsley leaves, 1/4 cup pistachios, olive oil, kosher salt, ground black pepper, and garlic in a mini food processor; pulse mixture until coarsely chopped.
• Cook fettuccine according to package instructions, omitting salt and fat. Drain fettuccine over a bowl, reserving 1/4 cup of the cooking liquid. Combine pesto mixture and reserved cooking liquid in a large bowl, stirring with a whisk. Add pasta to bowl; toss well to coat. Gently fold in cherry tomatoes. Coarsely chop remaining 4 teaspoons pistachios. Top pasta evenly with romano cheese and chopped pistachios.