Brainwash Flat-Iron Chicken Sandwich

  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.
  3. Grill or saute chicken breasts over medium heat until cooked through.
  4. 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.
  5. 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.
  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.
  12. Transfer to a 13 by 9-inch non-reactive baking dish or other flat container.
  13. Add chicken breasts to dish, cover, and marinate in the refrigerator overnight.
  14. 1/4 cup walnuts
  15. 1/4 cup packed fresh basil leaves
  16. 1/4 teaspoon minced garlic
  17. 1 1/2 tablespoons Parmesan
  18. 1/8 teaspoon kosher salt
  19. 1/4 cup olive oil
  20. Preheat oven to 350 degrees F.
  21. Spread walnuts on a small sheet pan and toast in the oven for 5 to 7 minutes.
  22. Place all ingredients, except oil, in a blender and process until smooth.
  23. Slowly add the oil and continue to puree for 1 minute.
  24. Set aside.
  25. 1/2 cup good-quality mayonnaise
  26. 1/4 teaspoon crushed garlic
  27. 1 tablespoon chipotle puree, see Cook's Note*
  28. Mix mayonnaise, garlic, and chipotle puree in a small bowl until well combined.
  29. Set aside.
  30. Refrigerate if not using immediately.
  31. *Cook's Note: Chipotle puree can be found in small cans, sold as "chipotle peppers in adobo sauce" at major supermakets.
  32. 1 tablespoon olive oil
  33. 1 teaspoon minced garlic
  34. 1/4 yellow onion, julienned
  35. 1/4 red onion, julienned
  36. 1/2 tablespoon chopped jalapeno pepper
  37. 1 tablespoon brown sugar
  38. 1 1/2 tablespoons balsamic vinegar
  39. 2 green onions, thinly sliced
  40. In a large skillet, heat the oil over a medium-high flame and lightly brown the garlic, about 1 to 2 minutes.
  41. Add the yellow and red onions and cook until wilted.
  42. Add the pepper, sugar, and vinegar, lower the heat to medium, and cook until the onions are translucent, about 5 minutes.
  43. Add the green onions and cook for 2 minutes.
  44. Remove from the heat and set aside.

chicken breasts, chicken marinade, walnut pesto, panini rolls, tomato, cheese, threeonion marmalade

Taken from www.foodnetwork.com/recipes/rachael-ray/brainwash-flat-iron-chicken-sandwich-recipe.html (may not work)

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