CHICKEN ALFREDO SANDWICHES

Ingredients:

4 boneless chicken breasts,  cut up into bite size pieces
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. olive oil
1/4 cup butter, melted
1 Tbsp. minced, fresh parsley
1/2 tsp. onion powder
1/2 tsp. garlic powder
4 sub rolls, split
1/2 cup Alfredo sauce, warmed (made my own)
Chopped, cooked bacon (optional)
Directions:
Cut your chicken breasts into bite size pieces. Add oil to your skillet and add the chicken pieces.
Sprinkle salt and pepper over chicken. Cook over medium heat for 8 – 10 minutes.
Meanwhile, in a small bowl, combine the butter, parsley, garlic and onion powder; brush over cut sides of rolls. Place cut side up on an ungreased baking sheet. Broil 4 inches from the heat for 2 – 3 minutes or until lightly browned.
On each roll bottom, layer 1 Tbsp. Alfredo sauce, chicken pieces and another Tablespoon of alfredo sauce, add chopped bacon (optional). Replace roll tops. Can also add parmesan cheese or swiss cheese slices. Yum
Serves 4

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CHICKEN FAJITA’S

Ingredients:
1 – 1 1/2 lbs. chicken breasts
1 medium onion chopped into pieces or sliced
1 large red bell pepper cut into 1/4 strips
Marinade:
1/4 cup olive oil
1 tsp. liquid smoke
1 tsp. vinegar
4 – 6 Tbsp. honey
1/4 cup water
1 Tbsp. lime juice
1 tsp. Worcestershire sauce
3 cloves garlic, minced
1/2 tsp. oregano
1 tsp. soy sauce
Toppings:
sour cream, salsa, guacamole, cheese.
Tortillas
Directions:
Combine the ingredients for the marinade and place 2/3 in a glass bowl or Ziploc bag and the other 1/3 marinade in another glass bowl or zip lock bag.
Rinse chicken and slice into strips. Add to the bowl with 2/3 marinade.
Slice the vegetables and place in the 1/3 marinade. Refrigerate both dishes for 2 hours or more.
Preheat a cast iron pan on high. Put chicken into pan and cook until the juices run clear. You might have to do this in batches depending on your pan size.

* I combine the chicken, veggies and the marinade altogether and cook altogether in batches. Use the above method if you are afraid of mixing your chicken with your veggies.

CHICKEN ALFREDO SANDWICHES

Ingredients:
1/2 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper
4 boneless chicken breast
1 Tbsp. olive oil
1/4 cup butter, melted
1 Tbsp. minced, fresh parsley
1/2 tsp. onion powder
1/2 tsp. garlic powder
4 sub rolls, split
1/2 cup Alfredo sauce, warmed (made my own)
Chopped, cooked bacon (optional)

Directions:
Take the chicken and cut into small cubes. In a large skillet, cook chicken, salt and pepper in oil over medium heat for 8 – 10 minutes or until done.
Meanwhile, in a small bowl, combine the butter, parsley, garlic and onion powder; brush over cut sides of rolls. Place cut side up on an ungreased baking sheet. Broil 4 inches from the heat for 2 – 3 minutes or until lightly browned.
On each roll bottom, layer 1 tablespoon Alfredo sauce, chopped up chicken breast, another tablespoon of Alfredo sauce and chopped bacon (optional). Replace roll tops.
Serves 4