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grilled greek chicken sandwiches recipe

Written on Thursday, August 25, 2016 | 9:22:00 AM

makes: 4 servings (1 sandwich each)

Preparation time : 35 minutes 

Ingredients : 
- 4 ½-inch slices red onion
- 1 large red sweet pepper, quartered
- Nonstick cooking spray
- 2 5- to 6-ounce skinless, boneless chicken breast halves, cut in half horizontally*
- 4 thin multigrain sandwich rounds, split
- 2 tablespoons basil pesto
- 2 tablespoons pitted Kalamata olives or black olives, chopped
- 1⁄3 cup shredded reduced-fat mozzarella cheese
- ¼ cup crumbled reduced-fat feta cheese

Preparation Method :
1) Heat a grill pan or an extra-large nonstick skillet over medium heat. Lightly coat onion and sweet pepper with cooking spray; add to hot grill pan or skillet. Cook for 6 to 8 minutes or until tender, turning once. Remove from skillet. Lightly coat chicken with cooking spray; add to hot grill pan or skillet. Cook for 3 to 5 minutes or until no longer pink, turning once. Remove chicken from skillet; if desired, using two forks, pull chicken apart into coarse shreds. Cut the pepper quarters into bite-size strips.

2) To assemble sandwiches, spread cut sides of sandwich rounds with pesto. Sprinkle sandwich round bottoms with olives. Place grilled onion slices on olives. Top with pepper strips. Place chicken over peppers. Sprinkle with mozzarella cheese and feta cheese. Top with sandwich round tops, cut sides down. Lightly coat outsides of sandwiches with cooking spray.

3) Place the grill pan or skillet over medium-low heat. Add sandwiches in batches if necessary. Place a heavy skillet on sandwiches. Cook over medium-low heat for 3 to 4 minutes or until sandwich bottoms are toasted. Carefully remove top skillet (skillet may be hot). Turn sandwiches over; top again with skillet. Cook for 3 to 4 minutes more or until bread is toasted and cheese is melted. Cut in half to serve.

*test kitchen tip: If your supermarket sells chicken cutlets, purchase four (weighing 10 to 12 ounces total) to use in place of the halved chicken breasts.


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