TUSCAN LEMON CHICKEN
Steps:
- Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
- When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
TUSCAN CHICKEN SANDWICH
This Tuscan Chicken Sandwich features seasoned grilled chicken, provolone cheese, baby spinach leaves, roasted red peppers, and pesto mayo on Ciabatta rolls or sandwich buns.
Provided by Zona
Categories Chicken-Poultry
Time 20m
Number Of Ingredients 10
Steps:
- Place the chicken cutlets between sheets of plastic wrap and pound thin.
- Sprinkle the chicken on both sides with garlic powder, dried oregano, salt and pepper.
- Drain and slice or dice the roasted red peppers.
- Pre-heat the grill for medium-high direct heat.
- In a small bowl, whisk together the mayonnaise and the pesto and set aside.
- Grill the chicken until cooked through, about 3 - 5 minutes per side.
- Place the provolone slices onto the chicken to melt just a little during the last minute or two.
- Transfer the chicken to a plate and let rest about 3 minutes.
- If desired, toast the sandwich buns or Ciabatta rolls on the grill until heated through and lightly browned.
- Spread the pesto mayo onto both sides of the sandwich buns or rolls.
- On the bottom halves of the sandwich buns, layer the spinach leaves, chicken with melted provolone cheese, and roasted red peppers followed by the sandwich roll tops.
Nutrition Facts : Calories 865 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 208 milligrams cholesterol, Fat 48 grams fat, Fiber 5 grams fiber, Protein 64 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 1163 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 32 grams unsaturated fat
TUSCAN-STYLE GRILLED CHICKEN SANDWICH
Make and share this Tuscan-Style Grilled Chicken Sandwich recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat).
- Combine mayonnaise and pesto in small bowl; whisk to blend.
- Cut bread horizontally in half.
- Brush chicken lightly with oil; sprinkle with salt and pepper.
- Grill chicken until just cooked through, about 5 minutes per side.
- Transfer chicken to cutting board; cool slightly.
- Cut chicken on sharp diagonal into 1/2-inch-thick slices.
- Spread pesto mayonnaise onto cut surfaces of bread.
- Layer chicken, mozzarella, artichokes, tomato, and greens onto bottom halves.
- Top with bread tops.
Nutrition Facts : Calories 318.3, Fat 13.3, SaturatedFat 2.2, Cholesterol 83.2, Sodium 419.3, Carbohydrate 22.6, Fiber 10.7, Sugar 3.9, Protein 29.1
GRILLED TUSCAN CHICKEN
Provided by Food Network
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the grill to medium-high heat.
- Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag.
- Using kitchen shears, cut down both sides of the chicken's backbone and remove the backbone.
- Oil the grill grates, remove the chicken from the marinade and place the chickens skin-side down on the hot grill rack.
- Place 2 foil-covered bricks on top of the chicken to weigh it down. Grill 20 minutes, then remove the bricks and flip. Continue cooking for 15 to 20 minutes longer, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes before carving.
- Serve the chicken on a bed of arugula with lemon slices.
GRILLED PESTO CHICKEN SANDWICHES
Grilled chicken sandwiches with tomato, mozzarella and pesto.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 9
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.
- Copyright 2016 Television Food Network, G.P. All rights reserved
ITALIAN GRILLED CHICKEN SANDWICHES
Great for a light summer dinner... the marinated veggies are wonderful and these turn out very "gourmet" while being simple to prepare!
Provided by CycloneMommy
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Marinate chicken and eggplant in 3/4 cup italian dressing up to 3 hours.
- grill chicken and eggplant, brushing with remaining italian dressing until chicken is cooked and eggplant is tender.
- layer chicken, eggplant, and remaining ingredients on bread, serve.
GRILLED TUSCAN CHICKEN SANDWICHES
A great hot sandwich with flavorful grilled chicken, savory veggies and provolone cheese. This is a easy and simple recipe don't let the long instructions drive you away. Note: I don't add the salt since the salad dressing has enough.
Provided by Porfavorcorona
Categories Lunch/Snacks
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place chicken breasts in large Ziploc bag and cover with zesty italian dressing.
- Marinate in the refrigerator at least 4 hours turning the bag over occasionally to coat all of the chicken.
- Preheat gas/charcoal grill or a ridged grill pan to a medium-high heat.
- Remove the chicken from the bag and season with salt and pepper.
- Place chicken on grill and cook until meat is done (center 180 degrees), about 9-10 minutes per side.
- In a large skillet, on the stove or the side burner of grill, heat the olive oil and add the red and green peppers, mushrooms and onions.
- Saute about 6-7 minutes.
- Add the garlic during the last 2 minutes.
- When chicken is done remove to a plate and let rest for a few minutes.
- Cut the chicken into strips and arrange on the buns or bread.
- Top with the vegetables.
- Drizzle with a small amount of Italian dressing and top with cheese.
- Add mayo to the top of bread if desired.
- Wrap sandwiches in aluminum foil and set back on grill for about 2 minutes until bread is warm and cheese is melted.
- May add lettuce and tomato if desired.
- Place sandwiches on serving tray and skewer with party toothpicks.
- If using a loaf of bread, cut into equal pieces, add toothpicks and arrange on serving platter.
Nutrition Facts : Calories 576.3, Fat 31.6, SaturatedFat 11.1, Cholesterol 87.6, Sodium 989.2, Carbohydrate 36.1, Fiber 2.5, Sugar 7.8, Protein 36.4
SIMPLE ITALIAN GRILLED CHICKEN
This is the easiest and fastest way to put grilled chicken on the table quickly. It goes with almost any type of side dish
Provided by TasteTester
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat grill pan with no-stick cooking spray. Heat over medium heat.
- Combine olive oil, lemon juice, Italian seasoning, garlic salt, and pepper, in a medium microwavable bowl. Microwave on HIGH for 1 minute. Stir. Dip chIcken in olive oil mixture to coat evenly.
- FOR INSIDE COOKING: Place on hot grill pan. Cook 6-8 minutes per side until juices run clear and thermometer reads 165 degrees. Allow to rest 5 minutes before serving.
- FOR OUTDOOR GRILL: Coat unheated grill grate with no-stick cooking spray. Preheat grill to medium-high heat. Grill chicken 6-8 minutes per side until juices run clear and thermometer reads 165 degrees F. Allow to rest 5 minutes before serving.
TUSCAN CHICKEN SANDWICH
Make and share this Tuscan Chicken Sandwich recipe from Food.com.
Provided by Lacey Lou
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 8
Steps:
- Spread vinaigrette in a thin layer over the bottom slice of focaccia.
- On top of the vinaigrette, layer greens, tomato, onion and chicken.
- Stir together mayonnaise and pesto; spread on the top slice of focaccia.
- Close the sandwich and serve.
Nutrition Facts : Calories 190.6, Fat 6.3, SaturatedFat 1.1, Cholesterol 53.1, Sodium 165.6, Carbohydrate 12.8, Fiber 3.1, Sugar 4.4, Protein 21.3
CAFE STYLE GRILLED CHICKEN SANDWICHES
Delicious and tender grilled chicken on a bed of lettuce, tomato and mayo sandwiched between two slices of toasted French bread. Bacon and provolone cheese can also be added to sandwiches.
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat grill to medium-high heat.
- Prick chicken breasts all over with a fork. Place chicken breasts, 1/4 cup olive oil, white wine vinegar, lemon juice, garlic and herb seasoning, ground black pepper, and chopped fresh dill in a bowl. Stir to coat chicken breasts completely. Let stand for 10 minutes.
- Remove chicken breasts from marinade, discard marinade, and grill chicken for 10 to 15 minutes on each side, or until juices run clear and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C). Remove from grill; let stand for 5 minutes. Cut chicken breasts in half.
- Melt butter and 2 tablespoons olive oil in a skillet over medium-high heat. Sprinkle garlic powder and salt over butter and oil. Add French bread slices to the pan and toast until golden brown on one side, about 3 minutes; remove from pan.
- For sandwich assembly, place one slice of French bread with toasted side down onto a serving plate. Spread mayonnaise on bread; top with a slice of tomato, salt and ground black pepper to taste, half a grilled chicken breast, and lettuce. Spread untoasted side of another slice of bread with mayonnaise and place on top to make a sandwich.
Nutrition Facts : Calories 553 calories, Carbohydrate 42.6 g, Cholesterol 48.3 mg, Fat 34.1 g, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 8 g, Sodium 637.2 mg, Sugar 3.2 g
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