Type what you have

Ingredients

• ✓ garlic and herb seasoning blend
• walleye fillet
• aluminum foil
• butter
• seasoned salt

Instructions

1. 1 Preheat an outdoor grill for medium-high heat.
2. 2 Place walleye fillets, skin-side down, in the center of one aluminum foil square. Brush melted butter over fillets, then sprinkle with seasoned salt and seasoning blend. Place the second aluminum foil square over top, then fold all edges together to seal, forming a secure packet.
3. 3 Cook on the preheated grill until fish flakes easily with a fork, about 7 minutes per side.

By bowtecha

Ingredients

• ✓ garlic and herb seasoning blend
• olive oil
• garlic powder
• black pepper
• chicken breast
• chardonnay
• portobello mushroom
• artichoke heart
• black olive
• caper

Instructions

1. 1 Heat olive oil in a skillet over medium heat.
2. 2 Sprinkle salt-free seasoning, garlic powder, and black pepper over both sides of the chicken. Add chicken to the hot skillet; cook for 2 1/2 minutes per side.
3. 3 Stir Chardonnay, mushrooms, artichoke hearts, and olives into the skillet. Cook and stir, turning chicken periodically, until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Add capers to the skillet, reduce heat, and simmer 3 minutes more.

By SOULT

Ingredients

• ✓ garlic and herb seasoning blend
• vermicelli pasta
• angel hair pasta
• olive oil
• pork loin filet
• garlic
• red pepper flakes
• cabbage
• celery
• green onion
• soy sauce

Instructions

1. 1 Break pasta into thirds. Cook in boiling water according to package directions; drain.
2. 2 Meanwhile, heat 1 tablespoon oil in large skillet. Stir-fry pork, garlic and pepper flakes until pork is browned. Remove from skillet and reserve.
3. 3 Heat remaining 1 tablespoon oil in skillet. Stir-fry cabbage, celery and green onions until tender-crisp.
4. 4 Add pasta, stir-fried pork and soy sauce to skillet; heat through.

By Smithfield®

Ingredients

• ✓ garlic and herb seasoning blend
• lemon
• salt
• garlic
• catfish fillet
• lemon pepper seasoning
• creole seasoning
• lemon
• carrot
• parsley
• lemon

Instructions

1. 1 Pour the juice of 5 lemons into a glass bowl; whisk in the sea salt and garlic. Add the catfish fillets, cover, and marinate in the refrigerator 1 to 4 hours.
2. 2 Preheat the oven's broiler for 400 degrees F (205 degrees C) and set the oven rack to the lowest position.
3. 3 Remove the catfish fillets from the marinade, and shake off excess; discard the remaining marinade. Place the fillets on a broiling pan; sprinkle with the lemon pepper seasoning, garlic and herb seasoning, and Creole seasoning. Arrange the lemon slices over the fillets.
4. 4 Broil in the preheated oven until the fish flakes easily with a fork, 12 to 15 minutes. You may wish to turn the broiler on fully for the last few minutes if you like the edges of the fish blackened. Sprinkle the fillets with shredded carrot and parsley to garnish. Serve with lemon wedges on the side.

By Elizabeth Ann Steele

Ingredients

• ✓ garlic and herb seasoning blend
• yellow squash
• zucchini
• green bell pepper
• onion
• olive oil
• balsamic vinegar
• portobello mushroom
• parmesan cheese
• mozzarella cheese
• parsley
• pineapple

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate. Turn on the oven's broiler to a low setting.
2. 2 Combine squash, zucchini, peppers, onion, 2 tablespoons olive oil, balsamic vinegar, and 2 1/2 tablespoons seasoning blend in a bowl. Mix well.
3. 3 Cook on the preheated grill until tender, 7 to 8 minutes.
4. 4 While vegetables are cooking, rub remaining olive oil on outsides and insides of mushrooms. Lay face-down on a baking sheet and sprinkle remaining seasoning blend over.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on very low setting.
6. 6 Broil until slightly darkened, 8 to 10 minutes. Remove mushrooms and turn upside-down. Fill mushrooms with grilled vegetables, then top with Parmesan and mozzarella cheese. Return to the broiler until cheese is lightly toasted, about 5 minutes. Sprinkle parsley around edges of serving plates, and put a few pineapple chunks on each mushroom for that "extra" touch to make it fancy!

By Aimee

Ingredients

• ✓ garlic and herb seasoning blend
• olive oil
• pork loin filet
• yellow onion
• chicken stock
• great northern bean
• yukon gold potato
• corn kernel
• green chile pepper
• cream-style corn
• salt
• white pepper
• garlic
• sour cream
• cilantro

Instructions

1. 1 Heat oil in 6-quart stock pot. Stir fry pork cubes 7 minutes on high heat. Add onion; stir fry 5 minutes.
2. 2 Stir in remaining ingredients except sour cream and cilantro. Bring to a boil over medium-high heat; boil 15 minutes. Reduce heat and simmer 30 minutes, stirring occasionally.
3. 3 Remove chili from heat. Stir in sour cream and cilantro just before serving.

By Smithfield®

Ingredients

• ✓ garlic and herb seasoning blend
• vegetable oil
• onion
• celery
• chicken
• chicken broth
• red kidney bean
• chickpea
• navy bean
• green chile
• chili powder
• cumin
• thyme
• salt

Instructions

1. 1 Heat oil in a large stockpot over medium-high heat. Saute onion and celery in the hot oil until soft, 5 to 7 minutes. Add chicken and cook until browned, 3 to 4 minutes. Add chicken broth, kidney beans, garbanzo beans, navy beans, chiles, chili powder, cumin, thyme, seasoning blend, and salt.
2. 2 Bring mixture to a boil. Reduce heat and let simmer until chicken is no longer pink in the center, about 30 minutes.

By Jandeebee

Ingredients

• ✓ garlic and herb seasoning blend
• ground turkey
• onion
• almond flour
• egg
• garlic
• basil
• black pepper

Instructions

1. 1 Preheat grill on medium heat and lightly oil the grate.
2. 2 Mix ground turkey, onion, almond flour, egg, garlic, basil, seasoning blend, and black pepper together thoroughly in a bowl. Form 5 burger patties using about 1/3 cup of the turkey mixture for each.
3. 3 Cook turkey burgers on preheated grill until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Toni

Ingredients

• ✓ garlic and herb seasoning blend
• all-purpose flour
• chicken breast
• butter
• mushroom
• marsala wine
• chicken broth
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.
2. 2 Combine flour and seasoning in a shallow bowl. Dredge chicken pieces lightly in the flour mixture.
3. 3 Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add chicken breasts in batches, 4 pieces at a time, and brown for, 3 to 4 minutes on each side, adding more butter as needed. Transfer browned chicken to the prepared baking pan.
4. 4 Heat remaining 4 tablespoons butter in the same skillet and saute mushrooms until lightly browned, about 5 minutes. Sprinkle evenly over the chicken.
5. 5 Pour wine and chicken broth into the pan drippings in the skillet, scraping up all the browned bits with a spoon. Bring to a boil, reduce heat, and simmer liquid for 10 minutes over low heat. Spoon sauce evenly over chicken.
6. 6 Bake in the preheated oven for 10 minutes.
7. 7 Remove chicken from the oven. Combine Parmesan cheese and mozzarella cheese in a bowl and evenly sprinkle over chicken. Return to the oven and bake until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By SCENT4U

Ingredients

• ✓ garlic and herb seasoning blend
• olive oil
• red pepper
• onion
• garlic
• chicken and apple sausage
• penne pasta
• sea salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
2. 2 Heat oil in a large skillet over medium heat. Cook and stir peppers until slightly tender, about 7 minutes. Stir in onions and cook until onions soften and turn golden, 7 minutes. Add garlic and cook 5 minutes, stirring occasionally.
3. 3 Stir sausage slices into onions and peppers, reduce heat to medium-low, cover, and simmer for 10 minutes.
4. 4 Stir drained penne into sausage and onions and reduce heat to low. Season with garlic and herb seasoning, sea salt, and pepper to taste.

By MJdeCA

Ingredients

• ✓ garlic and herb seasoning blend
• ground turkey
• onion
• carrot
• green bell pepper
• cracker
• egg
• milk
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place turkey, onion, carrots, bell pepper, crackers, egg, milk, seasoning blend, and pepper into a mixing bowl. Blend gently using your hands until combined. Mold into a loaf shape and place onto the prepared pan.
3. 3 Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 40 to 45 minutes.

By Candi

Ingredients

• ✓ garlic and herb seasoning blend
• bay leaf
• black pepper
• salt
• thyme
• beef broth
• red wine
• garlic
• mushroom
• onion
• carrot
• vegetable oil
• all-purpose flour
• black pepper
• salt
• parsley
• garlic
• onion
• egg
• bread crumb
• ground beef

Instructions

1. 1 Mix beef, bread crumbs, egg, onion, garlic, parsley, salt, and pepper together in a bowl. Shape into fifteen 2-inch meatballs. Pour flour into a shallow dish; roll meatballs in flour until coated.
2. 2 Heat oil in a deep skillet over medium heat. Fry meatballs until browned on all sides and partially cooked through, about 5 minutes. Remove from the skillet and set aside.
3. 3 Add carrots, onion, mushrooms, and garlic to the same skillet. Cook over medium heat, stirring often, for 10 minutes. Add red wine, broth, garlic and herb seasoning, thyme, salt, pepper, and bay leaf. Return the meatballs to the skillet. Reduce heat to low, cover, and simmer until flavors blend, about 2 hours.

By brendaapr68

Ingredients

• ✓ garlic and herb seasoning blend
• cooking spray
• cornbread stuffing mix
• ground beef
• ground pork
• onion
• green bell pepper
• tomato
• egg
• seasoned salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5 inch loaf pan with nonstick cooking spray.
2. 2 In food processor or blender, pulse stuffing mix to fine crumbs; place in large bowl. Stir in ground beef, ground pork, onion, green pepper, tomatoes, eggs, seasoned salt, seasoning blend, and pepper. Use your hands to mix very well; pat into prepared pan.
3. 3 Bake in preheated oven until no longer pink in the center, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C). Cool for 5 to 10 minutes before slicing.

By MadMoMi

Ingredients

• ✓ garlic and herb seasoning blend
• rotini pasta
• olive oil
• pork sirloin
• zucchini
• red onion
• mushroom
• sun-dried tomato
• butter
• garlic
• parmesan cheese
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini in boiling water until tender yet firm to the bite, about 8 minutes. Drain.
2. 2 Meanwhile, heat olive oil in an electric skillet set to high (400 degrees F or 200 degrees C). Stir-fry pork in hot oil until browned, about 5 minutes.
3. 3 Add zucchini, onion, mushrooms, tomatoes, butter, and garlic to pork in the skillet; stir-fry until vegetables are crisp-tender and pork is cooked through, about 5 minutes. An instant-read thermometer inserted into the center of pork should read at least 145 degrees F (60 degrees C).
4. 4 Add rotini, Parmesan cheese, and basil to pork-vegetable mixture; toss to coat.

By Smithfield®

Ingredients

• ✓ garlic and herb seasoning blend
• potato
• olive oil
• parmesan cheese
• garlic
• butter
• salt
• black pepper
• mushroom
• tomato
• green bell pepper
• onion

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Grease a 10x15-inch glass baking dish.
2. 2 Spread potatoes into the baking dish; drizzle olive oil on top. Sprinkle Parmesan cheese and 1 garlic clove over potatoes.
3. 3 Roast in the preheated oven for 25 minutes.
4. 4 Melt butter in a large skillet over low heat; season with 1 garlic clove, salt, pepper, and garlic-herb seasoning. Add mushrooms, tomatoes, bell pepper, and onion. Cook and stir until softened, about 5 minutes.
5. 5 Remove baking dish from the oven. Flip potatoes and stir in mushroom mixture.
6. 6 Return baking dish to the oven; continue roasting until potatoes are slightly browned, about 15 minutes more.

By RPFROGGY

Ingredients

• ✓ garlic and herb seasoning blend
• goat cheese
• sun-dried tomato
• herb
• flour
• salt
• black pepper
• chicken thigh
• butter
• olive oil
• sage
• chicken broth
• white wine
• lemon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine goat cheese and sun-dried tomatoes in a small bowl. Combine flour, salt, and pepper in a second small bowl.
3. 3 Place chicken thighs onto a cutting board and cover with a layer of plastic wrap. Pound thighs gently with a meat mallet to flatten. Spread an equal amount of goat cheese mixture evenly down the middle of each thigh. Starting at the short end, roll meat around filling and secure with toothpicks or kitchen twine.
4. 4 Dredge each chicken roll in the flour mixture, then shake off any excess and place onto a plate.
5. 5 Heat 2 tablespoons butter and olive oil in a skillet over medium-high heat. Place chicken into the pan and cook until browned, about 2 minutes per side. Transfer to an oven-safe dish.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Meanwhile, melt remaining 2 tablespoons butter in the skillet over medium heat until bubbly and brown. Add sage and swirl the pan until sage becomes fragrant. Pour in broth, wine, and lemon juice. Bring to a simmer, then reduce the heat to low.
8. 8 Transfer chicken back to the skillet and cook in the sauce for about 2 minutes, turning frequently to coat. Transfer to plates and spoon sauce over top.

By Kim's Cooking Now

Ingredients

• ✓ garlic and herb seasoning blend
• butter
• garlic
• paprika
• italian seasoning
• salt
• black pepper
• turkey breast
• skin
• shallot
• butter
• white wine
• chicken stock
• all-purpose flour
• half-and-half

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix 1/4 cup butter, garlic, paprika, Italian seasoning, herb seasoning, salt, and pepper together in a bowl.
3. 3 Place turkey, skin-side up, in a roasting pan. Loosen skin with fingers; spread 1/2 of the butter mixture over turkey and under skin. Reserve remaining butter mixture. Tent turkey loosely with aluminum foil.
4. 4 Bake in the preheated oven for 1 hour. Baste with remaining butter mixture, return to oven and continue to cook until juices run clear and an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F (74 degrees C), about 30 minutes more. Remove to a cutting board and let rest for 10 to 15 minutes.
5. 5 Transfer about 1 tablespoon of pan drippings to a medium skillet. Add shallot and cook on low until translucent, about 5 minutes.
6. 6 Add 1 tablespoon butter to the skillet; whisk in wine, scraping up any browned bits from the bottom of the pan. Whisk in stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.
7. 7 Slice turkey and serve with gravy.

By takestu2tango

Ingredients

• ✓ garlic and herb seasoning blend
• feta cheese
• pine nut
• red onion
• avocado
• strawberry
• mango
• arugula
• salt
• poppy seed
• dijon mustard
• honey
• avocado oil
• white wine vinegar
• strawberry
• salt
• white wine vinegar
• avocado oil
• chicken breast

Instructions

1. 1 Pound chicken breasts using a meat mallet or a rolling pin to an even 1-inch thickness; place in a resealable plastic bag.
2. 2 Whisk 2 tablespoons oil, 2 tablespoons vinegar, garlic-herb seasoning, and ¼ teaspoon salt together in a small bowl; pour over chicken, toss to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 2 hours.
3. 3 Combine ½ cup strawberries, 3 tablespoons vinegar, 2 tablespoons oil, honey, Dijon mustard, poppy seeds, and ¼ teaspoon salt in a blender; blend on high speed until smooth, 15 to 20 seconds. Refrigerate vinaigrette until ready to use.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Remove chicken from marinade and shake off excess. Discard remaining marinade. Place chicken on the preheated grill, close the lid, and reduce the temperature to medium.
6. 6 Cook on the preheated grill until chicken is no longer pink in center and juices run clear, 10 to 12 minutes, flipping halfway through. An instant-read thermometer inserted into center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; rest and cool for 10 minutes. Slice chicken on the diagonal.
7. 7 Place arugula on a large platter; top with sliced chicken, mango, 1 cup sliced strawberries, avocado, red onion, pine nuts, and feta cheese. Drizzle with vinaigrette; serve.

By France Cevallos

Ingredients

• ✓ garlic and herb seasoning blend
• garlic
• orange
• lime
• chicken breast
• black pepper
• mustard powder
• paprika
• chile powder
• garlic powder
• oregano
• basil
• cumin
• mexican-style seasoning blend
• cilantro
• salt
• green chile
• jalapeno pepper
• onion
• olive oil
• water
• chicken bouillon

Instructions

1. 1 Dissolve chicken bouillon in boiling water.
2. 2 Heat oil in a saute pan over medium heat. Add onion; cook and stir until translucent and browned, about 5 minutes. Add jalapenos and cook until softened, about 5 minutes. Add green chiles; cook for 3 minutes more.
3. 3 Mix salt, cilantro, Mexican seasoning, cumin, basil, oregano, garlic powder, seasoning blend, chile powder, paprika, mustard powder, and black pepper together in a bowl.
4. 4 Trim chicken as needed. Coat all sides with the seasoning blend.
5. 5 Place onion mixture in a slow cooker. Add chicken broth, juice and zest from the limes and orange, and garlic cloves. Place chicken on top. Cover and cook on Low until chicken is no longer pink inside and very tender, 4 to 6 hours.

By Chef Dan J

Ingredients

• ✓ garlic and herb seasoning blend
• ✓ garlic and herb seasoning blend
• parsley
• leek
• onion
• baby carrot
• cabbage
• potato
• rutabaga
• olive oil
• leg of lamb
• black pepper
• salt
• savory
• all-purpose flour
• bay leaf
• black pepper
• allspice berry
• salt
• garlic
• thyme
• parsley
• celery
• onion
• irish stout beer
• lamb shoulder blade chop
• water

Instructions

1. 1 Combine water, lamb chops, stout beer, large onion, celery, parsley sprigs, 5 sprigs thyme, garlic, 1 1/2 teaspoon salt, allspice, black pepper, and 3 bay leaves in a slow cooker to make broth.
2. 2 Cook on High until flavors combine, about 4 hours. Let cool, at least 30 minutes. Place lamb chops in a resealable plastic bag. Strain broth into a bowl; discard solids. Refrigerate lamb chops and broth, 8 hours to overnight.
3. 3 Combine flour, savory, 1 tablespoon garlic and herb seasoning, salt, and pepper in a brown paper bag. Add cubed lamb; shake until coated.
4. 4 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1/3 cubed lamb; cook until browned, 1 to 2 minutes per side. Repeat with remaining olive oil and cubed lamb. Transfer browned lamb to the slow cooker.
5. 5 Skim fat off the chilled broth and pour into the slow cooker. Trim and bone lamb chops; dice lamb meat and add to the slow cooker. Stir in remaining 5 sprigs thyme and bay leaf, rutabagas, potatoes, cabbage, baby carrots, and small onions.
6. 6 Cook on High until lamb is tender, about 4 hours. Discard thyme sprigs and bay leaves. Stir in leek, chopped parsley, and 1 teaspoon garlic and herb seasoning. Cook until flavors combine, 2 to 3 minutes more.

By Lesalee

Ingredients

• ✓ garlic and herb seasoning blend
• angel hair pasta
• olive oil
• chicken breast
• black olive
• mushroom
• tomato
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain.
2. 2 Heat olive oil in a large skillet over medium-high heat. Sprinkle chicken with seasoned salt; add to skillet and cook for 2 to 3 minutes. Stir in drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. Strain chicken juices from the pan; reduce heat to low and stir in tomatoes. Cover and simmer for 15 minutes.
3. 3 Toss pasta and chicken mixture together; sprinkle with Parmesan cheese and serve.

By Tiffany 9921

Ingredients

• ✓ garlic and herb seasoning blend
• butter
• green bean
• onion
• leek
• egg
• dry bread cube stuffing mix
• water

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
2. 2 In a skillet over medium heat, melt 2 tablespoons butter, and saute the green beans, onions, and leeks until tender. Season with garlic and herb seasoning blend. Mix in the remaining butter until melted.
3. 3 In a large bowl, toss together the green bean mixture, eggs, and dry stuffing mix. Gradually blend in the water. Transfer the mixture to the prepared baking dish.
4. 4 Bake 40 minutes in the preheated oven, or until lightly brown.

By TABLETALKER

Ingredients

• ✓ garlic and herb seasoning blend
• brown sugar
• salt
• white sugar
• garlic powder
• chili powder
• lemon pepper
• onion salt
• celery salt
• salt
• black pepper
• celery seed
• clove
• cayenne pepper

Instructions

1. 1 Whisk brown sugar, kosher salt, white sugar, garlic and herb seasoning blend, garlic powder, chili powder, lemon pepper, onion salt, celery salt, salt, black pepper, celery seed, cloves, and cayenne pepper together in a bowl.

By TUBB

Ingredients

• ✓ garlic and herb seasoning blend
• bacon
• onion
• mashed potato
• chicken broth
• half-and-half
• whole kernel corn
• green hot pepper sauce
• paprika
• worcestershire sauce
• black pepper
• hot pepper sauce

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly and thoroughly cooked but not crisp, about 8 minutes. Drain on paper towels. Chop into small pieces. Reserve 1 tablespoon drippings in the skillet and reserve 1 tablespoon separately; discard any remaining drippings.
2. 2 Heat drippings in skillet over medium heat. Add onion; cook until just starting to turn brown, 5 to 7 minutes.
3. 3 Meanwhile, combine leftover mashed potatoes, chicken broth, and half-and-half in a 6-quart pot over medium-high heat; whisk until smooth. Stir in corn, garlic, herb seasoning blend, reserved 1 tablespoon drippings, green pepper sauce, paprika, Worcestershire sauce, black pepper, and red pepper sauce. Stir in onion and bacon. Bring to a boil, then reduce heat and simmer for 30 minutes.

By Tom C

Ingredients

• ✓ garlic and herb seasoning blend
• mayonnaise
• buttermilk
• white sugar
• milk
• lemon
• olive oil
• white wine vinegar
• celery seed
• salt
• black pepper

Instructions

1. 1 Whisk mayonnaise, buttermilk, sugar, milk, lemon juice, olive oil, vinegar, garlic and herb seasoning blend, celery seed, salt, and black pepper together in a bowl until smooth and creamy. Cover the bowl with plastic wrap and refrigerate until ready to use.

By rlt11_NMC

Ingredients

• ✓ garlic and herb seasoning blend
• chicken breast
• olive oil
• white wine vinegar
• lemon
• dill
• black pepper
• butter
• olive oil
• garlic powder
• salt
• french bread
• mayonnaise
• tomato
• lettuce

Instructions

1. 1 Gather all ingredients. Preheat the grill to medium-high heat.
2. 2 Prick chicken breasts all over with a fork, then place in a large bowl. Add 1/4 cup olive oil, white wine vinegar, lemon juice, dill, garlic and herb seasoning, and black pepper to the bowl. Stir to coat chicken breasts thoroughly. Let stand for 10 minutes.
3. 3 Remove chicken breasts from marinade; discard marinade.
4. 4 Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C).
5. 5 Transfer chicken to a cutting board; let stand for 5 minutes, then cut chicken breasts in half.
6. 6 Melt butter and 2 tablespoons olive oil in a skillet over medium-high heat. Sprinkle garlic powder and salt over butter and oil. Add French bread slices to the skillet; toast until golden brown on one side, about 3 minutes; remove from the pan.
7. 7 For sandwich assembly, place one French bread slice, toasted-side down, onto a serving plate. Spread mayonnaise on bread; top with a tomato slice, then season with salt and pepper.
8. 8 Cover with a grilled chicken breast half and lettuce leaf. Spread untoasted side of another French bread slice with mayonnaise and place on top to make a sandwich.

By Allrecipes Member