Grilled Chicken Sandwiches With Roasted Pepper Aioli Recipe

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Grilled Chicken Sandwiches With Roasted Pepper Aioli
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Ingredients
16
Count
Nutrition
357
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Working with one chicken breast half at a time, place it between 2 sheets of waxed paper and, using a meat pounder, pound to an even thickness of 3/4 thick. Season on both sides with salt and pepper. Place in a nonreactive dish large enough to hold them in a single layer. Add the lemon juice, olive oil and thyme. Turn the breasts over several times to coat. Cover loosely with plastic wrap and let marinate at room temperature for 1 hour or refrigerate overnight.
  2. To make aioli, preheat a broiler (grill). Set the bell pepper on a baking sheet and place in the broiler about 6inches from the heat source. Broil (grill) turning with tongs, until skin is blistered and charred black on all sides, about 15 minute Enclose the pepper in a paper bag and let cool completely.
  3. If broiling the chicken, leave the broiler on. If grilling the chicken, prepare a charcoal or gas grill for direct grilling over medium-high heat. Oil the grill rack.
  4. Remove the stem from the pepper and discard. Slit the pepper open, then remove and discard seeds and ribs. Remove the blackened skin with a small knife or your fingers. Coarsely chop the pepper. In a blender or food processor, combine the roasted pepper, egg yolk, garlic, lemon juice, mustard, tomato paste, parsley, salt and pepper. Process until pureed. With the motor running, add the olive oil drop by drop. As the mixture begins to emulsify, add the oil in a slow, steady stream. Continue to process until the aioli is thick and has the consistency of mayonnaise. The aioli can be made a day ahead and stored in an airtight container in the refrigerator.
  5. By Broiler: Remove chicken breasts from the marinade and arrange in a single layer on a rimmed baking sheet. Broil until lightly browned, 3-5 minutes. Turn and broil until lightly browned on the second sides and firm to the touch, 3-5 minute Transfer to a plate. Place the bread on the baking sheet and toast, turning once, until golden, 3-5 minutes total.
  6. By Grill: Remove chicken breasts from the marinade and place over the hottest part of the fire or directly over the heat elements and grill until lightly browned, 3-5 minute Turn and grill until lightly browned on the second sides and firm to the touch, 3-5 minute Transfer to a plate. Place the bread slices on the grill rack and toast, turning once, until golden, about 2 min total.
  7. Spread the bread slices with aioli. Place the chicken breasts on four of the slices. Put the remaining slices on top. Halve the sandwiches and serve at once.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 356.56 Kcal (1493 kJ)
Calories from fat 326.61 Kcal
% Daily Value*
Total Fat 36.29g 56%
Cholesterol 47.73mg 16%
Sodium 319.04mg 13%
Potassium 144.01mg 3%
Total Carbs 2.21g 1%
Sugars 1.04g 4%
Dietary Fiber 0.45g 2%
Protein 6.98g 14%
Vitamin C 24.4mg 41%
Vitamin A 0.5mg 16%
Iron 8.8mg 49%
Calcium 13.6mg 1%
Amount Per 100 g
Calories 334.4 Kcal (1400 kJ)
Calories from fat 306.31 Kcal
% Daily Value*
Total Fat 34.03g 56%
Cholesterol 44.76mg 16%
Sodium 299.21mg 13%
Potassium 135.06mg 3%
Total Carbs 2.07g 1%
Sugars 0.97g 4%
Dietary Fiber 0.42g 2%
Protein 6.55g 14%
Vitamin C 22.9mg 41%
Vitamin A 0.5mg 16%
Iron 8.2mg 49%
Calcium 12.7mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.1
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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