Tuscan Chicken Sandwiches Food

TUSCAN CHICKEN SKILLET

Steps:

• Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions; drain.
• Meanwhile, put the bacon in a large, cold skillet, then cook over medium-high heat, stirring occasionally, until crispy, about 8 minutes; transfer to a plate with a slotted spoon.
• Sprinkle the chicken lightly with salt and pepper and add to the skillet in a single layer. Let cook, undisturbed, until golden brown on the underside, 2 to 3 minutes. Continue to cook, stirring occasionally, until cooked through, about 4 minutes more. Transfer to the plate with the bacon.
• Reduce the heat to medium and add the garlic, stirring, until fragrant, about 30 seconds. Add the tomatoes and cream and bring to a simmer, then add the spinach and stir until just wilted. Add the bacon, chicken, fettuccine and Parmesan and toss with tongs until well coated; season to taste with salt and pepper. Sprinkle with basil 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 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 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!

ITALIAN CHICKEN SANDWICH

Steps:

• Stir together chicken, mozzarella, olives, sun dried tomatoes, pepperoncini, and roasted red peppers.
• Spray a large nonstick skillet with cooking spray (such as Pam) and place over medium-high heat. Divide Parmesan into 4 small piles (about 1 tablespoon each) spreading slightly. Top with 4 slices of bread.
• Pile chicken mixture onto half the bread and cook for a minute or two until cheese is crusty. Close sandwiches and reduce heat ot medium. Cook for a minute or to two on each side or until bread is golden and filling is warm.

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.

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.