Lemon Chicken And Roasted Pepper Sandwiches Food

ONE-POT LEMON-PEPPER CHICKEN PASTA

Steps:

• In 5- to 6-quart Dutch oven, heat olive oil over medium-high heat. Season chicken with lemon pepper, salt and black pepper. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Remove chicken to plate; cover and keep warm.
• Add garlic to Dutch oven; cook 30 to 60 seconds, stirring constantly, until fragrant and lightly browned. Add chicken broth and spaghetti; heat to boiling. Reduce heat to medium; simmer uncovered 13 to 15 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente.
• Stir in 1/4 cup of the Parmesan, the butter, lemon juice, lemon peel and cooked chicken. Remove from heat. Gradually add spinach; stir just until starting to wilt. Let stand 5 minutes before serving. Serve warm with remaining 1/4 cup shredded Parmesan cheese.

ROASTED PEPPER CHICKEN SANDWICHES

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for 1 hour. , In a large nonstick skillet coated with cooking spray, cook and stir onion and sugar over medium heat until tender. Add garlic and seasonings; cook for 1 minute. Stir in roasted peppers and vinegar; cook 2 minutes longer. Remove from the heat; keep warm., Drain chicken if necessary, discarding any excess marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Cut into 1/2-in. strips., Cut focaccia in half lengthwise; spread mayonnaise over cut side of bread bottom. Layer with cheese, chicken strips and pepper mixture. Replace bread top; lightly press down. Grill, covered, for 2-3 minutes or until cheese is melted. Cut into four sandwiches.

LEMON-PEPPER ROAST CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Pulse the butter, lemon zest and juice, garlic, thyme, paprika, 2 teaspoons salt and 1 tablespoon pepper in a food processor until smooth.
• Put the chickens on a rimmed baking sheet. Loosen the skin on the breasts and legs with your fingers. Rub about three-quarters of the lemon-pepper butter under the skin, then rub the rest all over the chickens. Refrigerate, uncovered, 2 hours or up to 8 hours before roasting.
• Tie the chicken legs together with twine and tuck the wings under the body; place breast-side up on a rack in a large roasting pan. Pour the wine into the pan and transfer to the oven; roast until the chickens are golden and crisp and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour, 50 minutes. (Tent with foil if the skin browns too quickly.)
• Let the chickens rest 10 minutes before portioning (see below). Season with salt.
• Grab one of the legs with tongs and pull it away from the body; cut through the skin with kitchen shears.
• Pull the leg out and back to pop the joint; remove the leg with the shears. Repeat on the other side.
• Separate the drumsticks from the thighs with the shears.
• Cut off the wings as close to the body as possible.
• Insert the shears into the tail end of the chicken and cut along the breastbone.
• Pull back one of the breasts and cut it off the backbone. Repeat on the other side.

LEMON PEPPER BACON CHICKEN SANDWICH - PIONEER WOMAN

Steps:

• On a cutting board, pound the chicken breasts briefly with a mallet to flatten the thick parts so they'll cook more evenly.
• Cut each strip of bacon in half. Arrange strips in a large (12") skillet and cook over medium heat until it reaches your desired crispness. Remove cooked bacon from skillet and put on paper towels to absorb excess grease.
• Pour off all but approximately 1 tablespoon of the bacon grease. (you can pour it all off and then add back 1 TB - you decide!).
• Heat skillet again, over medium-low to medium heat.
• Liberally sprinkle both sides of the chicken breasts with lemon pepper. When the skillet is hot, place all 4 chicken breasts in it. Cook approximately 4 minutes on one side.
• Flip the chicken breasts over. Arrange the bacon slices on top. Then place sliced cheese on top of the bacon.
• Cover the skillet and cook for about another 4 minutes. The cheese should be well-melted. To test doneness, poke the fattest part of a breast with a sharp knife - you shouldn't see any pink meat left in the middle.
• Dress your bun with mayonnaise, a dijon/mayonnaise combo, or ranch dressing.
• Put chicken on bun. It tastes great without veggies, but you can also add leafy lettuce, sliced tomato, and sliced onion.

EASY LEMON ROASTED CHICKEN

Steps:

• Preheat the oven to 200°C/390°F.
• Drizzle the chicken with olive oil then season generously with salt and pepper all over.
• Make sure to season the cavity of the chicken as well.
• Place lemon slices and thyme inside the cavity of the chicken and sprinkle thyme leaves over the chicken.
• Slice the lemons and the tops off of the garlic bulbs. Place them in a roasting dish then place the chicken on top.
• Pour the chicken stock around the chicken then cover with foil.
• Place in the preheated oven and roast for 30 minutes then remove the foil and roast for another 15-30 minutes or until the chicken is golden brown and cooked through.
• Allow the chicken to rest for at least 10 minutes then slice and serve, drizzled with the pan juices.

HEALTHY GRILLED CHICKEN, RED PEPPER, AND GOAT CHEESE SANDWICH

Steps:

• Spray chicken breast with non-stick cooking spray on each side (I use PAM extra virgin olive oil, but any kind will do).
• Squeeze about 1/4 of a lemon over each side of the chicken breast.
• Wash and chop fresh rosemary and sprinkle about HALF of the amount you have over the entire chicken breast.
• Salt, pepper, and paprika both sides of the chicken (just a pinch of salt, a good amount of pepper, and enough paprika to give your chicken breast some beautiful red color).
• Keep the red onion in its circular shape if you can (it's easiest for grilling in that shape) and slice the red pepper into pieces no bigger than the palm of your hand.
• Spray red onion and red pepper with olive oil spray
• Put chicken breast, red onion, and red pepper on grill and cook until chicken breast is no longer pink on the inside (I like to butterfly my chicken breast, which means that after the chicken has cooked on both sides for about 4-5 minutes, you give it a slice down the side, open it up, and put the inside back on the grill. You don't have to slice the entire chicken, I usually just try to open up the thickest part of the chicken, which is sometimes still pink, and make sure that part gets put directly on the grill).
• When the chicken starts looking like it only needs a few more minutes, add the splash the other 1/4 of the lemon and sprinkle the remaining rosemary on both sides (rosemary needs to be cooked for at least a minute or so, so make sure that wherever you put the rosemary gets grilled up a little bit).
• The chicken should take around 10 minutes, depending on how thick it is.
• Flip the red pepper and red onion when they start to get some darker grill marks (you want to make sure that they are nicely cooked, but not charred black). They shouldn't take longer than your chicken breast to cook.
• Toast your wheat bun (either throw it on the grill for a minute or warm it up in the toaster oven until it starts to brown.
• Spread the goat cheese on the warm bun.
• Spread the dijon on the other side of the bun
• Slice your grilled red pepper and onion into strips.
• Top the bun with red pepper, onion, chicken breast, and shredded lettuce.
• Enjoy!
• *I ate this last night with a side of Harvest Cheddar Sun Chips (which was a great combination), but for guests, I would recommend either a homemade light pasta salad or oven baked sweet potato steak fries to go with this dish!*.

LEMON CHICKEN AND ROASTED PEPPER SANDWICHES

Steps:

• Rinse chicken and pat dry with paper towels. In a small bowl combine chicken and lemon juice and marinate, turning once, 10 minutes.
• On a sheet of wax paper combine flour, fennel seeds, and salt and pepper to taste. Remove chicken from bowl, letting excess lemon juice drip into bowl, and reserve lemon juice. Dredge chicken in flour mixture, shaking off excess.
• In a 10-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté chicken about 3 minutes, or until lightly browned. Turn chicken and cook over moderate heat 5 minutes more, or until opaque and cooked through. Transfer chicken to a cutting board. To skillet add roasted pepper strips and reserved lemon juice and simmer until most of liquid is evaporated, about 2 minutes.
• Slice chicken thin. Make sandwiches on rolls with arugula, chicken, and roasted pepper strips.