Time 15m Yield 6 sandwiches. Number Of Ingredients 9 Steps:
In a bowl, combine the pepper, salt and paprika; sprinkle over chicken slices. In a nonstick skillet over medium-high heat, cook chicken in 2 tablespoons salad dressing for 4-5 minutes on each side or until chicken is no longer pink. , Brush remaining salad dressing on rolls. Place basil leaves on rolls; top with chicken and red peppers. Sprinkle with Romano cheese.
Time 25m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Combine Light Mayonnaise, basil, lemon juice and garlic in small bowl; set aside. Grill or broil chicken, turning once, 4 minutes or until chicken is thoroughly cooked. Evenly spray cut-side of rolls with I Can’t Believe It’s Not Butter! Spray Original and grill, pressing gently to sear, 1 minute or until rolls are toasted. Evenly spread rolls with basil mixture, then top with chicken, tomato, onion and lettuce. Nutrition Information per serving: Calories 410, Calories From Fat 70, Saturated Fat 1.5g, Trans Fat 0g, Total Fat 8g, Cholesterol 65mg, Sodium 600mg, Total Carbohydrate 52g, Sugars 10g, Dietary Fiber 8g, Protein 35g, Vitamin A 8%, Vitamin C 10%, Calcium 10%, Iron 20%.
Time 10m Yield 4 servings, one sandwich each Number Of Ingredients 9 Steps:
Combine chicken, celery, onions, dressing, lemon juice and basil. Spread evenly onto 4 of the bread slices. Top with tomatoes, lettuce and remaining bread slices.
Time 5m Yield 1 serving. Number Of Ingredients 6 Steps:
Spread peanut butter over bread. Top with chicken, basil and salt; drizzle with oil.
Time 1h20m Yield 1 Number Of Ingredients 11 Steps:
Combine mayonnaise, basil, garlic, cayenne, and salt for garlic-basil mayo in a food processor; blend until smooth. Place in the refrigerator to chill for at least 1 hour to allow flavors to mix. Preheat a panini maker. Spread garlic-basil mayonnaise to taste on each slice of bread. Assemble sandwich with cheese, chicken, tomato, and spinach. Brush the outside of the sandwich with olive oil. Grill in the preheated panini maker until golden brown and cheese is melted, about 5 minutes.
Time 20m Yield 4 Number Of Ingredients 8 Steps:
Combine ground chicken, Parmesan cheese, basil, garlic powder, salt, and pepper in a mixing bowl; mix thoroughly. Section mixture into 4 equal portions and form into flat, round patties. Heat a nonstick skillet over medium heat, spraying with cooking spray if needed. Place burgers in the hot skillet and cook until browned and no longer pink, about 5 minutes on each side. Serve on warmed buns.
More about “basil chicken sandwiches recipes”
Time 30m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Mix the (first 4 ingredients) yogurt, lemon juice and zest, garlic and basil together in a large mixing bowl. Add the chicken and coat it evenly with the yogurt mixture. Cover and refrigerate for at least 1 hour or overnight. Meanwhile, prepare the red pepper relish. Heat the olive oil in a small skillet over medium heat. Add the raw red pepper, onion and garlic and season with salt and pepper. Cook until the vegetables soften, about 5 minutes. Add the roasted red peppers and balsamic vinegar and cook for 5 more minutes. Remove from heat, cool and stir in the basil. This can be stored in the refrigerator for up to 1 week. For the chicken preheat the grill to high heat. Remove the chicken from the marinade and discard the marinade. Season the chicken with salt and pepper. Grill the chicken on both sides until it is cooked through, about 6 to 8 minutes per side. Let the chicken cool slightly and slice it on the bias. For the sandwiches spread 4 halves of the focaccia with some of the red pepper relish, then top with sliced chicken and arugula. Finish the sandwiches with a dollop of relish and the other half of the focaccia.
