Chicken Pesto Sandwiches Food

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CHICKEN PESTO SANDWICHES



Chicken Pesto Sandwiches image

These easy sandwiches are great for game day! They're tasty, and also so easy to prep ahead and assemble later at the event. Colleen Sturma - Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

6 boneless skinless chicken breast halves (4 ounces each)
3/4 cup prepared pesto, divided
1/2 teaspoon salt
1/4 teaspoon pepper
12 slices Italian bread (1/2 inch thick), toasted
1 jar (12 ounces) roasted sweet red peppers, drained
1/4 pound fresh mozzarella cheese, cut into six slices

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.

Nutrition Facts : Calories 495 calories, Fat 21g fat (7g saturated fat), Cholesterol 86mg cholesterol, Sodium 1048mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 37g protein.

CHICKEN PESTO SANDWICH



Chicken Pesto Sandwich image

Tender chunks of chicken breast are cooked together with onion, zucchini, mushrooms, bell pepper, and pesto sauce for a flavorful sandwich filling that will satisfy a hungry crowd.

Provided by Allrecipes

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 50m

Yield 8

Number Of Ingredients 17

4 skinless, boneless chicken breast halves, cut into chunks
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon red pepper flakes
salt and freshly ground black pepper to taste
1 yellow bell pepper, sliced
1 onion, sliced
1 cup diced zucchini
1 teaspoon balsamic vinegar
1 cup sliced mushrooms
1 tablespoon chopped fresh basil
1 cup shredded mozzarella cheese
1 cup prepared pesto sauce
½ cup halved cherry tomatoes
4 Italian-style hoagie buns, split lengthwise and toasted
1 cup crumbled feta cheese, divided
2 tablespoons chopped fresh basil, divided

Steps:

  • Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat.
  • Heat a large pot or Dutch oven over medium-high heat. Add chicken mixture and cook, stirring frequently, until chicken begins to brown, about 5 minutes. Add yellow bell pepper, onion, zucchini, and balsamic vinegar and cook until onion begins to soften, about 5 minutes.
  • Stir mushrooms and 1 tablespoon basil into chicken mixture and cook until mushrooms have softened, about 5 minutes. Add mozzarella cheese and pesto sauce; toss to coat. Stir in cherry tomatoes and cook until warmed through, 2 to 3 minutes.
  • Spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.

Nutrition Facts : Calories 525.1 calories, Carbohydrate 41.3 g, Cholesterol 65 mg, Fat 26.9 g, Fiber 3.6 g, Protein 29.4 g, SaturatedFat 9.4 g, Sodium 959.9 mg, Sugar 5.2 g

CHICKEN PESTO SANDWICH



Chicken Pesto Sandwich image

Make and share this Chicken Pesto Sandwich recipe from Food.com.

Provided by Lavender Lynn

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

4 chicken breast halves, skinless, boneless, cut into chunks
1 tablespoon olive oil
1 tablespoon garlic, minced
1 teaspoon red pepper flakes
salt & freshly ground black pepper, to taste
1 yellow bell pepper, sliced
1 onion, sliced
1 cup zucchini, diced
1 teaspoon balsamic vinegar
1 cup mushroom, sliced
1 tablespoon basil, chopped fresh
1 cup mozzarella cheese, shredded
1 cup pesto sauce
1/2 cup cherry tomatoes, halved
4 italian-style hoagie rolls, split lengthwise and toasted
1 cup feta cheese, crumbled, divided
2 tablespoons basil, chopped fresh, divided

Steps:

  • Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat.
  • Heat a large pot or Dutch oven over medium-high heat. Add chicken mixture and cook, stirring frequently, until chicken begins to brown, about 5 minutes. Add yellow bell pepper, onion, zucchini, and balsamic vinegar and cook until onion begins to soften, about 5 minutes.
  • Stir mushrooms and 1 tablespoon basil into chicken mixture and cook until mushrooms have softened, about 5 minutes. Add mozzarella cheese and pesto sauce; toss to coat. Stir in cherry tomatoes and cook until warmed through, 2 to 3 minutes.
  • Spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.

Nutrition Facts : Calories 546.7, Fat 27.2, SaturatedFat 12.1, Cholesterol 101.9, Sodium 957.1, Carbohydrate 41.2, Fiber 3.1, Sugar 5.9, Protein 34.4

GRILLED PESTO CHICKEN SANDWICHES



Grilled Pesto Chicken Sandwiches image

Grilled chicken sandwiches with tomato, mozzarella and pesto.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 9

2 large boneless skinless chicken breasts (about 12 ounces each)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon fennel seed, lightly crushed with a knife
2 tablespoons olive oil
Kosher salt
4 soft hoagie rolls, split
Four 1/4-inch-thick slices mozzarella
1 large tomato, sliced
1/2 cup prepared pesto

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

CHICKEN, ROASTED PEPPER, AND PESTO SANDWICH



Chicken, Roasted Pepper, and Pesto Sandwich image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

Basil Pesto, recipe follows
8 slices toasted bread
Marinated Chicken Breast, recipe follows
4 jarred roasted peppers, sliced into strips
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup freshly grated Pecorino cheese
1 to 2 tablespoons vinegar, like cider, balsamic or red wine
2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary or crumbled bay leaf
1 to 2 tablespoons mustard, whole grain or Dijon
1 to 2 teaspoon garlic or onion powder, optional
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast, each about 6 ounces

Steps:

  • Spread 1 tablespoon Basil Pesto on 1 side of each slice of bread. Top 4 slices of bread with Marinated Chicken Breast. Top the chicken with the roasted peppers. Place the remaining bread slices, pesto-side down, on top of the peppers.
  • Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
  • Put the vinegar, herbs, mustard, powder if using and oil in a large resealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag and drop in the chicken breasts. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
  • Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
  • Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

CHICKEN-PESTO SANDWICH



Chicken-Pesto Sandwich image

Fire up the panini grill for this Chicken-Pesto Sandwich recipe. Our Chicken-Pesto Sandwich is perfect for lunch, and ready in just 15 minutes.

Provided by My Food and Family

Categories     Hot Sandwiches

Time 15m

Yield 1 serving

Number Of Ingredients 4

1/2 cup shredded rotisserie chicken
1 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
2 slices multi-grain bread
1/4 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

  • Heat panini grill.
  • Combine chicken and pesto; spread onto 1 bread slice.
  • Top with cheese and remaining bread slice.
  • Grill 3 to 5 min. or until cheese is melted and sandwich is golden brown on both sides.

Nutrition Facts : Calories 420, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 730 mg, Carbohydrate 25 g, Fiber 5 g, Sugar 3 g, Protein 30 g

GRILLED CHICKEN PESTO SANDWICHES



Grilled Chicken Pesto Sandwiches image

Pesto and sweet red peppers really jazz up chicken sandwiches in this recipe. Everyone loves them.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 13

8 boneless skinless chicken breast halves (6 ounces each)
1/2 cup plus 2 tablespoons lemon juice, divided
1/4 cup plus 1 tablespoon olive oil, divided
2-1/4 teaspoons salt, divided
2-1/4 teaspoons pepper, divided
1-1/4 cups loosely packed basil leaves
1/4 cup shredded Parmesan cheese
1 garlic clove, peeled
1/4 cup pine nuts, toasted
8 hamburger buns, split
1/2 cup mayonnaise
8 slices provolone cheese
1-1/2 cups julienned roasted sweet red peppers

Steps:

  • Flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine 1/2 cup lemon juice, 1/4 cup oil, 2 teaspoons salt and 2 teaspoons pepper; add chicken. Seal bag and turn to coat. Refrigerate for 1 hour. , For pesto, place the basil, Parmesan cheese and garlic in a small food processor; cover and pulse until chopped. Add the pine nuts and remaining lemon juice, salt and pepper; cover and process until blended. While processing, gradually add remaining oil in a steady stream. Set aside., Drain and discard marinade. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until meat is no longer pink. Grill buns, covered, for 2-3 minutes or until golden brown. , Spread 1 tablespoon mayonnaise over cut side of bun bottoms. Layer with chicken, provolone cheese and roasted red peppers. Spread pesto over cut side of bun tops; place over sandwiches.

Nutrition Facts :

CHICKEN-PESTO SANDWICHES



Chicken-Pesto Sandwiches image

These Italian bistro-style sandwiches are fantastico!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 7

6 boneless skinless chicken breast halves (1 3/4 pounds)
1/2 teaspoon salt
2 tablespoons chopped fresh oregano leaves or 2 teaspoons dried oregano leaves
1 round focaccia bread (10 to 12 inches in diameter)
1 container (7 ounces) refrigerated basil pesto
6 slices tomato
1 1/2 cups shredded spinach

Steps:

  • Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Sprinkle with salt and oregano.
  • Set oven control to broil. Place chicken on rack in broiler pan. Broil with tops 4 to 6 inches from heat 15 to 20 minutes, turning once, until no longer pink in center.
  • Cut bread horizontally in half; cut into 6 wedges. Spread pesto on cut sides of bread. Layer chicken, tomato and spinach on bottom wedges. Top with top wedges.

Nutrition Facts : Calories 515, Carbohydrate 34 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1090 mg

CHICKEN PESTO PANINIS



Chicken Pesto Paninis image

A delicious mix of chicken, pesto, veggies, and cheese all melted together on flavorful focaccia bread. Simple, fast, and very tasty - a nice change from normal sandwiches.

Provided by LEAHMCINTYRE

Categories     Meat and Poultry Recipes     Chicken

Time 20m

Yield 4

Number Of Ingredients 6

1 focaccia bread, quartered
½ cup prepared basil pesto
1 cup diced cooked chicken
½ cup diced green bell pepper
¼ cup diced red onion
1 cup shredded Monterey Jack cheese

Steps:

  • Preheat a panini grill.
  • Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches.
  • Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.

Nutrition Facts : Calories 640.6 calories, Carbohydrate 60.9 g, Cholesterol 61.4 mg, Fat 29.4 g, Fiber 4.4 g, Protein 32.4 g, SaturatedFat 10.9 g, Sodium 1075.5 mg, Sugar 2 g

PESTO CHICKEN SALAD SANDWICHES



Pesto Chicken Salad Sandwiches image

From Cooking Light. You can prepare the chicken salad the night before. You can also substitute baguettes for focaccia if you would like.

Provided by JackieMarie

Categories     Lunch/Snacks

Time 10m

Yield 10 serving(s)

Number Of Ingredients 12

1/2 cup low-fat mayonnaise
1/3 cup plain fat-free yogurt
1/3 cup pesto sauce
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups cubed rotisserie- cooked boneless skinless chicken breasts
1 cup diced celery
walnuts, to your taste
1 (1 lb) focaccia bread, cut in half horizontally, toasted, and cut into 20 slices
1 (12 ounce) bottled roasted red peppers, drained & chopped
10 romaine lettuce leaves

Steps:

  • Combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in chicken, celery and walnuts.
  • Spread 1/2°C of salad onto each of 10 bread slices. Top each serving with about 2 tablespoons bell pepper, 1 lettuce leaf, and one bread slice.

Nutrition Facts : Calories 110.2, Fat 2.2, SaturatedFat 0.6, Cholesterol 47.8, Sodium 640.1, Carbohydrate 3.4, Fiber 1.2, Sugar 1.2, Protein 18.5

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