Tuscan Chicken Sandwich Food

TUSCAN-STYLE GRILLED CHICKEN SANDWICH

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.

TUSCAN CHICKEN SANDWICH

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.

TUSCAN CHICKEN SANDWICHES

Steps:

• Place chicken thighs in a 3 to 4 quart slow cooker.
• Sprinkle with garlic, roasted red pepper strips and salt.
• Cover and cook on low setting for 6 hours.
• Just before serving, remove chicken from slow cooker and place on a large plate.
• Shred chicken with two forks, return to slow cooker and mix well.
• In a small bowl, combine mayonnaise and pesto and blend well.
• Cut focaccia into 6 wedges and split each wedge in half.
• Spread cut sides with mayonnaise mixture.
• With slotted spoon, place about 1/3 cup of chicken mixture onto bottom half of foccacia wedge.
• Top each with a tomato slice and top half of foccacia.

TUSCAN CHICKEN SANDWICH

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.

TUSCAN CHICKEN

Steps:

• Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
• Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
• Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
• Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.

TUSCAN CHICKEN PIZZA SANDWICH

Steps:

• Prepare Tyson chicken according to package directions. Place 2 slices of cheese on each chicken breast and warm an additional 4-5 minutes, or until cheese melts. Set aside and keep warm.
• Preheat a Panini Press to med-high heat.
• Slather one piece of bread with pizza sauce and sprinkle with oregano. Spread second piece of bread with pesto sauce. Add chicken to one slice of bread, top with tomato and other slice of bread.
• Brush the outside of sandwich with olive oil and place on the hot Panini press. Press for 5-7 minutes until the top of the bread is golden brown. Repeat for the remaining sandwiches.
• Serve and enjoy!

TUSCAN CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper., In a large skillet over medium heat, cook and stir the garlic, rosemary, sage and thyme in oil for 1 minute. Add chicken; cook for 5-6 minutes on each side or until chicken juices run clear.

GARLIC TUSCAN CHICKEN

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken and set aside on a plate.
• Add heavy cream, chicken broth, Parmesan cheese, garlic powder, and Italian seasoning to the skillet. Whisk sauce over medium-high heat until starting to thicken, about 5 minutes. Add spinach and sun-dried tomatoes; simmer until spinach starts to wilt, about 1 minute. Return chicken to the skillet and cook until heated through, 2 to 3 minutes.

SLOW-COOKER TUSCAN-STYLE CHICKEN SANDWICHES

Steps:

• Place chicken thighs in 3 1/2 or 4-quart slow cooker. Sprinkle with garlic, roasted pepper strips and salt.
• Cover; cook on Low setting for 6 to 7 hours.
• Just before serving, remove chicken from slow cooker; place on large plate. Shred chicken with 2 forks; return to slow cooker and mix well.
• In small bowl, combine mayonnaise and pesto; blend well. Cut focaccia into 6 wedges; split each in half. Spread cut sides with mayonnaise mixture. With slotted spoon, place about 1/3 cup chicken mixture onto bottom half of each focaccia wedge. Top each with tomato slice and top half of focaccia.

TUSCAN CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with nonstick cooking spray.
• Place the chicken breasts in the baking dish, and sprinkle olives over the top. Pour the beans over the chicken, then pour the spaghetti sauce over everything.
• Cover, and bake for 30 minutes in the preheated oven. Remove the cover, and continue baking for 10 minutes, or until chicken is no longer pink inside.

GRILLED TUSCAN CHICKEN SANDWICHES

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.

GRILLED TUSCAN CHICKEN PANINI

Steps:

• In a small bowl, combine mayonnaise, basil, 1 tablespoon lemon juice, and 1 teaspoon garlic. Cover and refrigerate at least 2 hours.
• In a large resealable plastic bag, combine olive oil, remaining 3 tablespoons lemon juice, remaining 3 teaspoons garlic, Italian seasoning, salt, and pepper. Add chicken; seal bag and toss gently to combine. Refrigerate for 1 hour.
• Heat a medium skillet over medium-high heat. Remove chicken from bag, discarding marinade. Cook chicken until browned on both sides and cooked through, about 5 minutes per side.
• Preheat panini press to medium-high heat. Spread mayonnaise mixture on cut sides of bread. On bottom half of bread, layer chicken, tomato, avocado, cheese, and top half of bread. Cut sandwich into fourths or sixths. Cook on panini press according to manufacturer's instructions. Serve immediately.