Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

December 2018

Grilled Chicken Recipes

Fruits Recipes

Saute Of Summer Fruit

Saute Of Summer Fruit Recipe
2 tablespoons butter 2 ripe peaches, pitted and thinly sliced 4 dark plums, pitted and thinly s...

read more

Grilled Chicken Breast Sandwiches with Roaste Recipe

Grilled Chicken Breast Sandwiches with Roaste recipe and other grilled chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Grilled Chicken Breast Sandwiches with Roaste recipe  PDF


6 chicken breast halves
: without skin boned and amp : skinned 5 TB olive oil
1 TB black pepper cracked
2 TB fresh thyme
2 red bell peppers
1/2 c mayonnaise
1/4 c Dijon mustard
1 ts Worcestershire sauce
1 ts red wine vinegar
1 ds salt
3 oz arugula leaves
3 red ripe tomatoes for
: slicing 12 sl multi grain bread
STEP ONE: For the Chicken Rub the chicken breasts with 3 tablespoons of the olive oil, the black pepper, and thyme leaves. Cover and refrigerate a minimum of 6 hours, preferably overnight. Remove from refrigerator 1 hour before cooking.
STEP TWO: For the Peppers Preheat oven to 500 degrees and place 2 red bell peppers on the rack and roast. Turn the peppers occasionally until the skins are completely charred (20 to 30 minutes). Place the peppers in a paper bag and seal the top. This allows them to steam and aids in peeling. Remove the peppers from the bag and remove the skins with your fingers. Sometimes a little cold running water helps. Remove the cores and seeds and slice into 1/4 inch strips. Toss the peppers with 2 tablespoons olive oil and store in a glass container until ready to use. If a charcoal fire is available, you can roast the peppers directly on the coals. This can be very tricky, so you need to watch them constantly. As the peppers begin to char, turn them so they char evenly. Once you have an even char, proceed as in oven roasting. The charcoal roasting imparts a smoky flavor that enhances the sandwich. STEP THREE: For the Sauce Mi mayonnaise, Dijon mustard, Worcestershire sauce, red wine vinegar, and dash of salt together well and refrigerate in a glass container until ready to use. STEP FOUR: Assembling the Sandwiches The chicken, peppers, and mustard sauce can be prepared to this point a day in advance. When you are ready to serve the sandwiches, prepare a charcoal fire or preheat the broiler for the chicken and bread. Grill or broil the breasts 6 to 10 minutes per side, depending on the heat of your fire. As they are cooking, brush a little butter or olive oil on one side of 12 slices of the bread. When the breasts are cooked, transfer to a platter and allow to cool slightly, at which time you will need to either grill or broil the bread until slightly toasted. Spread a liberal amount of the mustard sauce on the oiled or buttered side of the bread slices so that the dry sides will be on the outside of the sandwich. Slice the breasts on a diagonal and place each sliced breast on a slice of toasted bread. Top with some of the roasted pepper strips, 2 slices of tomato, some of the arugula, and the top piece of bread. Cut and serve as you would with any sandwich. Serve immediately. Can be served with cole slaw or Roasted Potato Salad (see recipe.) Recipe By : Ed Kasky of Engine Co. No. 28, Los Angeles

Grilled Chicken Breast Sandwiches with Roaste recipe and other grilled chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
837 people have voted
Last Reviewed on 2018-12-10



Monday, Dec 10 2018 Download & Print Grilled Chicken Breast Sandwiches with Roaste recipe  PDF   Grilled Chicken recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Mediterranean StirFry with Angel Hair Pasta

New Cooking Recipes

Pina Colada PiePastel De Pina Colada
Pina Colada PiePastel De Pina Colada Recipe


7 3/4 cups light whipped topping 16 oz pina colada yogurt 1 cup crushed pineapple drained well 1 ready made graham cracker pie crust 1. In a large mi ing bowl, mi together whipped topping, yogurt and pineapple. Add to crust. Cover tightly. Freeze overnight. 8 servings / serving size: 1/8 pie This is an easy dessert, lower in calories, but it may have some tropical oils and saturated fats, depending on ingredients. Use it for a special occasion. E changes: Bread E change 1 Fruit E change 1 Fat E change 2 Calories 243 Total Fat 12g Saturated Fat ...

Cooking Magazines: Easy Dessert Recipes » December 2018   Easy Dessert recipes RSS   Thumsb up

Dish Of The Day

ChestnutMushroom Casserole

ChestnutMushroom Casserole Recipe
2 c Chopped chestnuts 1 lb Fresh mushrooms 1 ts Vegetable bouillion powder 1 cn Mushroom soup 2...
read more

Category: » Vegan Recipes

View more dishes

>