Brainwash Flat-Iron Chicken Sandwich (Rachael Ray) |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Ingredients:
4 chicken breasts, trimmed of fat |
4 cups chicken marinade, recipe follows |
4 tablespoons walnut pesto, recipe follows |
4 fresh panini rolls, sliced |
8 tablespoons chipotle aioli, recipe follows |
4 slices tomato |
8 slices monterey jack cheese |
4 tablespoons three-onion marmalade, recipe follows |
Directions:
1. Marinate chicken overnight in the refrigerator in the Chicken Marinade.
2. Prepare a grill for cooking or heat a saute pan over medium heat. Grill or saute chicken breasts over medium heat until cooked through.
3. While chicken is cooking, spread 1 tablespoon Walnut Pesto on each of 4 slices of the panini rolls and 2 tablespoons Chipotle Aioli on each of the other 4 slices.
4. Remove chicken from grill and build each sandwich by placing a chicken breast on top of the bread with Walnut Pesto, then a tomato slice and 2 pieces of cheese, 1 tablespoon Three-Onion Marmalade, and topped with the bread with Chipotle Aioli.
5. Chicken Marinade:
6. 2 jalapeno peppers
7. 2 limes, juiced
8. 1/8 cup chopped Italian parsley leaves
9. 1 1/2 tablespoons minced garlic
10. 1 cup olive oil
11. Place all ingredients in a food processor or blender and combine on high for 2 minutes or until smooth. Transfer to a 13 by 9-inch non-reactive baking dish or other flat container. Add chicken breasts to dish, cover, and marinate in the refrigerator overnight.
12. Walnut Pesto:
13. 1/4 cup walnuts
14. 1/4 cup packed fresh basil leaves
15. 1/4 teaspoon minced garlic
16. 1 1/2 tablespoons Parmesan
17. 1/8 teaspoon kosher salt
18. 1/4 cup olive oil
19. Preheat oven to 350 degrees F.
20. Spread walnuts on a small sheet pan and toast in the oven for 5 to 7 minutes. Place all ingredients, except oil, in a blender and process until smooth. Slowly add the oil and continue to puree for 1 minute. Set aside.
21. Chipotle Aioli:
22. 1/2 cup good-quality mayonnaise
23. 1/4 teaspoon crushed garlic
24. 1 tablespoon chipotle puree, see Cook's Note*
25. Mix mayonnaise, garlic, and chipotle puree in a small bowl until well combined. Set aside. Refrigerate if not using immediately.
26. *Cook's Note: Chipotle puree can be found in small cans, sold as chipotle peppers in adobo sauce at major supermakets.
27. Three-Onion Marmalade:
28. 1 tablespoon olive oil
29. 1 teaspoon minced garlic
30. 1/4 yellow onion, julienned
31. 1/4 red onion, julienned
32. 1/2 tablespoon chopped jalapeno pepper
33. 1 tablespoon brown sugar
34. 1 1/2 tablespoons balsamic vinegar
35. 2 green onions, thinly sliced
36. In a large skillet, heat the oil over a medium-high flame and lightly brown the garlic, about 1 to 2 minutes. Add the yellow and red onions and cook until wilted. Add the pepper, sugar, and vinegar, lower the heat to medium, and cook until the onions are translucent, about 5 minutes. Add the green onions and cook for 2 minutes. Remove from the heat and set aside.
37. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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