GRILLED PESTO CHICKEN RECIPE RECIPES

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GRILLED PESTO CHICKEN SANDWICHES RECIPE | FOOD NET…



Grilled Pesto Chicken Sandwiches Recipe | Food Net… image

Grilled chicken sandwiches with tomato, mozzarella and pesto.

Provided by Food Network Kitchen

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

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

GRILLED CHICKEN WITH AVOCADO PESTO RECIPE | FOOD NETWORK ...



Grilled Chicken with Avocado Pesto Recipe | Food Network ... image

Sorry chicken, avocado is the star in this low-carb and protein-packed dish. It helps make a creamy dairy-free pesto that's filled with heart-healthy fats.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 9

4 tablespoons extra-virgin olive oil, plus more for brushing the grill grates
Zest of 1 lemon plus 2 tablespoons juice
2 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup pine nuts
1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh parsley leaves
1 clove garlic, crushed and peeled
1 large ripe avocado

Steps:

  • Prepare an outdoor grill or a grill pan for medium heat.
  • Whisk together 1 tablespoon of the oil and the lemon zest in a large bowl. Add the chicken to the oil and toss to coat. Sprinkle with salt and pepper. Divide the chicken and thread onto metal or bamboo skewers. 
  • Toast the pine nuts in a small skillet over medium heat, tossing frequently, until light golden, 3 to 4 minutes. Let cool.
  • Combine the pine nuts, basil, parsley, garlic, 1/2 teaspoon salt and several grinds of pepper in a food processor. Process to make a coarse paste. Add the avocado, lemon juice and remaining 3 tablespoons oil and process until mostly smooth.
  • Grill the chicken, turning often, until just cooked through, 5 to 7 minutes. Serve the chicken dolloped with the pesto and any extra pesto on the side.

Nutrition Facts : Calories 370, FatContent 21 grams, SaturatedFatContent 3 grams, CholesterolContent 125 milligrams, SodiumContent 180 milligrams, CarbohydrateContent 4 grams, FiberContent 2 grams, ProteinContent 40 grams, SugarContent 1 grams

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