CHICKEN PARMESAN SANDWICH
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the sundried tomato pesto: Put the sundried tomatoes and their oil in a food processor along with the basil, Parmesan and salt. Process to combine.
- For the chicken Parmesan: Season the chicken cutlets on both sides with the salt and pepper. Cut them in half crosswise. Using 3 wide, shallow bowls, place the flour in the first bowl, beaten eggs in the second, and combine the panko, Parmesan and oregano in the third.
- Heat the oil in a large skillet over medium-high heat. Dredge the chicken pieces in the flour to coat lightly, shaking off the excess. Dip the chicken into the egg and then into the panko mixture, pressing gently to adhere the crust to the chicken. Add the chicken to the skillet and cook until golden brown on the first side, 3 to 4 minutes. Gently flip all of the chicken over and layer 1 mozzarella slice on top. Cook until the second side is golden brown and the mozzarella has melted, about 4 more minutes.
- Transfer the chicken to a serving platter, mozzarella-sides up. Spread about 1 tablespoon of Sundried Tomato Pesto on top. Put a tomato slice on 8 of the pieces, and then top them with the remaining 8 pieces, mozzarella sides down, to make little sandwiches. Serve immediately.
CHICKEN PARMESAN SANDWICH
Steps:
- Enjoy! Serve with extra warmed marinara sauce for dipping, if desired.
Nutrition Facts : Calories 1190 kcal, Carbohydrate 86 g, Cholesterol 288 mg, Fiber 6 g, Protein 72 g, SaturatedFat 27 g, Sodium 1935 mg, Sugar 8 g, Fat 61 g, ServingSize 2 sandwiches (serves 2), UnsaturatedFat 0 g
PARMESAN CHICKEN SANDWICH
Make and share this Parmesan Chicken Sandwich recipe from Food.com.
Provided by Hannah Benbow
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 219, Fat 8, SaturatedFat 4.3, Cholesterol 86, Sodium 361.6, Carbohydrate 3.9, Fiber 0.4, Sugar 0.4, Protein 31.2
EASY CHICKEN PARMESAN SANDWICH
This is the easiest chicken parmesan you'll ever make.
Provided by Me
Categories World Cuisine Recipes European Italian
Time 7m
Yield 1
Number Of Ingredients 5
Steps:
- Place the chicken nuggets on a microwave-safe plate. Cook in microwave until hot in the middle, about 2 minutes.
- Spread 1 tablespoon tomato sauce on one piece of the hamburger bun; cover the sauce with the American cheese slice. Arrange the chicken nuggets onto the cheese. Pour the remaining tomato sauce over the nuggets; sprinkle with the Parmesan cheese. Top with the other half of the hamburger bun to finish the sandwich.
Nutrition Facts : Calories 569.2 calories, Carbohydrate 40.6 g, Cholesterol 96.7 mg, Fat 31.5 g, Fiber 2 g, Protein 30.4 g, SaturatedFat 12.9 g, Sodium 1483.7 mg, Sugar 1.4 g
PARMESAN CHICKEN SANDWICHES
Coat tender chicken breasts with seasoned bread crumbs and smother in marinara sauce. Served on a hoagie, it's a real treat! -Sue Bosek, Whittier, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 669 calories, Fat 32g fat (10g saturated fat), Cholesterol 198mg cholesterol, Sodium 1124mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 3g fiber), Protein 48g protein.
CHICKEN PARMESAN PANINI
Crispy pan-fried chicken cutlets are sandwiched between thick slices of crusty bread with mozzarella cheese and traditional tomato sauce, then toasted in a panini press.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Mix together the flour, garlic powder, salt and pepper in a shallow bowl. Place beaten egg in another bowl. Mix together panko bread crumbs and Parmesan cheese in a third shallow bowl.
- Dredge each piece of chicken in the flour, coating both sides; shake off the extra. Dip chicken in beaten egg, and then press into the breadcrumbs, making sure to coat well on both sides. Set on a plate.
- Heat olive oil in large skillet over medium-high heat. Pan fry chicken until no longer pink in the center and the juices run clear, about 4 minutes per side.
- Place chicken on slices of bread. Spread about 1/4 cup of Ragu® Old World Style® Traditional Sauce over each piece of chicken. Top with a slice of cheese and a tablespoon of Parmesan cheese. Top with the remaining slices of bread. Heat in a panini press or in a large skillet until the cheese is melted. Heat remaining sauce for dipping.
Nutrition Facts : Calories 645.6 calories, Carbohydrate 68.5 g, Cholesterol 124.9 mg, Fat 24.3 g, Fiber 12.7 g, Protein 42.6 g, SaturatedFat 7.4 g, Sodium 1791.9 mg, Sugar 1.2 g
CHICKEN PARMESAN HOAGIE SANDWICH
I made these for dinner last night and my husband LOVED them! In fact, my 22-month old daughter loved them, too! You can actually make a bunch of the chicken breasts ahead of time and freeze them. When ready to eat, just add the tomato sauce and mozzarella cheese and you're golden! Quick, easy, yummy chicken parm sandwiches. Perfect for Superbowl Sunday or any other time you need a great hoagy sandwich! We really liked these. Hope you do, too. :D Oh yeah, the chicken breasts I use are sliced to make them thinner and easier to cook evenly. If you have thicker breasts, you'll need to cook these longer in the oven. ENJOY!
Provided by PookeyLumLum
Categories Lunch/Snacks
Time 30m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 14
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!
PARMESAN CHICKEN SALAD SANDWICHES
Make and share this Parmesan Chicken Salad Sandwiches recipe from Food.com.
Provided by invictus
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- For dressing: in a small bowl stir together mayo, lemon juice and basil. Set aside.
- For salad: Combine chicken cheese, green onion, and celery. Pour dressing over mixture; toss to coat. Season to taste with salt and pepper.
- Divide salad among six slices of bread and spread to cover. Top each with another slice of bread.
Nutrition Facts : Calories 255.7, Fat 7.4, SaturatedFat 2.3, Cholesterol 47.4, Sodium 406.3, Carbohydrate 26.6, Fiber 4, Sugar 3.4, Protein 21.7
CHICKEN PARM SANDWICHES
I grew up with chicken cutlets being the norm once a week. One of the first recipes I taught my nephew Blake was how to make this crispy chicken with cheese. It's one of his favorites - and auntie's, too!
Provided by Jackie Rothong
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
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 CRUSTED CHICKEN
Make and share this Parmesan Crusted Chicken recipe from Food.com.
Provided by bethroan
Categories Chicken Breast
Time 40m
Yield 8 chicken breasts, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat over to to 400 degrees.
- Mix together dressing mix, garlic powder, parmesan cheese and bread crumbs.
- Dip chicken in butter and then into cheese mixture.
- Bake for 30 minutes.
CHICKEN PARMESAN WAFFLE SANDWICH
Combination of two crowd favorites: fried chicken and waffles + chicken parmesan into one delicious sandwich.
Provided by Chanel L.
Categories Lunch/Snacks
Time 45m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 25
Steps:
- Waffle Instructions:.
- Heat up waffle iron.
- Combine all dry ingredients (flour, baking soda and spices) in one bowl and all wet ingredients (eggs, buttermilk and melted butter) in another bowl and mix well.
- Slowly add wet ingredients mix to dry bowl and whisk well.
- Shred and add the parmesan cheese and mix well.
- Pour batter on waffle iron to create your savory waffles.
- Fried Chicken Instructions:.
- Combine flour with all the spices in one bowl and combine buttermilk (with salt and pepper) and the chicken thigh into a seperate bowl.
- Let the buttermilk and chicken marinade for at least 30 minutes.
- Once finished marinating, shake the excess buttermilk off the chicken and dredge in seasoned flour.
- Add an inch of canola oil in a frying pan and heat to 350 degrees fahrenheit.
- Cook the chicken 7-8 minutes per each side (internal temperature 165 degrees farenheit.
- Sandwich Assembly Instructions:.
- Take fried chicken thigh and spread marinara sauce on top.
- Add shredded mozzarella and shredded parmesan.
- Turn broiler on and melt the cheeses on top of the chicken.
- Assemble the waffle sandwich, placing the chicken on top of one waffle, some fresh basil and the second waffle.
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