Baked Chicken Parmesan Sandwiches Food

BAKED CHICKEN PARM SANDWICHES

Steps:

• Preheat oven to 350 degrees
• Mix the two cheeses together
• Cut frozen rolls in half horizontally
• Spoon half the pasta sauce over the top of the rolls, and sprinkle cheese mixture over the top.
• Put chicken atop, and top with the remaining sauce and cheese mixture, and the top half of the rolls
• Bake for 15-17 minutes.
• Enjoy

BAKED CHICKEN PARMESAN SANDWICHES

Steps:

• Season chicken cutlets with salt and pepper. Combine bread crumbs and parmesan cheese; dip cutlets in egg, then in bread crumb mixture. Melt the butter and olive oil in a large skillet. Working in batches, cook the chicken cutlets until browned and crispy.
• Spray each sheet of aluminum foil lightly with cooking spray. Add the bottom of a roll to each sheet. Top each with 1/4 cup shredded mozzarella, a chicken cutlet, 1/4 cup of marinara, the pepperoni marinara cheese or pepperoni, and two basil leaves. Add the roll top. Wrap loosely, being sure all of the edges are sealed.
• Cook sandwiches on a baking sheet in a 350-degree oven for 30 minutes. Let stand 5 minutes before unwrapping.

CHICKEN PARMESAN SANDWICH

Steps:

• Enjoy! Serve with extra warmed marinara sauce for dipping, if desired.

CHICKEN PARM SANDWICHES

Steps:

• Preheat the broiler. Place wire racks over 2 sheet pans. Cut two 12-inch sheets of plastic wrap.
• Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick.
• Heat the oil and butter in a large nonstick skillet over medium-low heat.
• Meanwhile, combine the panko, all but 2 of the basil leaves and Parmigiano-Reggiano in a food processor and pulse until combined. Season with salt and pepper. Transfer the mixture to a small sheet pan or plate. Place the flour on a second small sheet pan or plate and season with salt and pepper. Whisk the eggs, mustard and 2 tablespoons of water together in a shallow bowl until combined. Season with salt and pepper.
• Begin by dipping one piece of chicken into the flour, then into the egg mixture, then into the breadcrumb mixture to coat completely. Set the breaded cutlet on one of the wire racks. Repeat with the remaining chicken.
• Raise the heat under the skillet to medium-high. Cook the cutlets in two batches until golden brown, 3 to 4 minutes per side. Transfer to the second wire rack and sprinkle with salt.
• While the chicken is frying, prepare the sauce.
• Combine the passata, garlic and reserved 2 leaves of basil in a medium saucepan over medium heat. Season with salt and pepper. Cook until warmed through, about 5 minutes. Remove from the heat.
• Place the sliced rolls on a sheet pan. Broil the rolls until just toasted, 30 seconds to 1 minute.
• Top each fried chicken cutlet with the sauce and a few slices of mozzarella. Broil until the cheese is brown and bubbly, 3 to 4 minutes.
• Place each chicken parm cutlet onto the bottom half of a roll. (If chicken is too wide, cut lengthwise and stack the chicken so it all fits.) Top with more sauce and the top buns. Slice in half and take a crunchy bite!

PARMESAN CHICKEN SANDWICHES

Steps:

• Place flour and egg in separate shallow bowls. In another bowl, toss bread crumbs with Parmesan cheese., Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Dip chicken in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture., In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown and chicken is no longer pink, 4-5 minutes per side. Serve in rolls with provolone cheese and sauce.

CHICKEN PARMESAN HOAGIE SANDWICH

Steps:

• Add the breadcrumbs, Parmesan cheese, oregano, paprika, garlic powder, salt and pepper to a Ziplock bag and shake to mix well.
• Pour into a low flat bowl or onto some waxed paper.
• Drop each chicken breast into the beaten egg and dredge in the breadcrumb, Parmesan cheese and herb mixture.
• Heat a few tablespoons of olive oil over medium high heat in a pan.
• Add the breaded chicken breasts, two at a time so as not to over-crowd the pan.
• Cook on medium high heat for about 3 minutes per side.
• Remove breasts to a paper towel-lined plate and fry the other two chicken breasts.
• Place the cooked chicken breasts on a baking dish and cover each breast with 1/4 cup tomato sauce.
• Sprinkle shredded mozzarella cheese over each one.
• Place in a 400-degree oven for 8 to 10 minutes or long enough to melt the cheese and get the tomato sauce nice and hot.
• I add the hoagie rolls to the oven when there is about 5 minutes left to get them nice and toasty and crusty.
• Slice the hoagie rolls, add the chicken Parmesan breast and top with sliced jalapenos, if desired.
• YUM!

YUMMY CHICKEN PARMESAN SANDWICHES

Steps:

• 1. In a small sauce pan, brown garlic, basil, oregano, onion powder, pepper and salt in olive oil. Add tomato sauce and tomato paste. Mix and cover. Let simmer 1 1/2 hours.
• 2. When sauce has simmered for 1 hours, salt and pepper chicken and dip in egg then in breadcrumbs. Melt some butter in skillet over medium-high heat. Cook chicken in butter. Cover while cooking.
• 3. When chicken is close to finished, butter 4 slices of bread. I make white bread in breadmaker- it is easy and delicious. You can use whatever kind you would like, but I recommend thick bread.
• 4. Remove chicken from skillet. Wash out and put back on stove over medium heat. Place one two pieces of bread with butter side down. Put one slice of mozerella cheese over each slice. Put chicken on top of cheese. Pour some sauce over chicken. Place second slice of cheese on top of sauce. Cover with other slice of bread, butter side facing up.
• 5. From here, cook like a grilled cheese. Press down to smush and flip when browned to your liking.
• 6. Enjoy your sandwiches! I serve with fries. Picture shows half a sandwich.

PARMESAN CHICKEN SANDWICH

Steps:

• Mix cheese, crumbs and seasonings.
• Dip chicken in butter; coat with cheese mixture.
• Place in 15x10-inch baking pan sprayed with non-stick cooking spray.
• Bake at 400°F for 20-25 minutes until chicken is no longer pink in the center.
• Cut and slice and place on sandwich.