Chicken Parm Hero Recipes

Steps:

• Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Make the sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the sliced garlic and cook until golden, 1 to 2 minutes. Add the tomatoes, oregano and a big pinch each of salt and pepper. Cook, stirring occasionally, until reduced to about 2 cups, 12 to 15 minutes. Season with salt and pepper and set aside.
• Meanwhile, flatten the chicken tenders using the base of your hand; season with salt and pepper. Put the flour, eggs and breadcrumbs in three separate shallow bowls. Dip the chicken in the flour, then in the egg, shaking off the excess, then in the breadcrumbs to coat. Heat 1/2 inch of olive oil in a large skillet over medium heat. Add the chicken, in batches if necessary, and cook, turning, until golden brown and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate and season with salt.
• Trim the ends off the bread loaf. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through.) Transfer to the baking sheet.
• Combine the butter, grated garlic, 2 tablespoons parsley and a pinch each of salt and pepper in a bowl. Spread between the bread slices and on the ends of the loaf.
• Fill every other bread slice with tomato sauce, starting with the first slice. Stuff each sauce-filled slice with a chicken tender and a mozzarella slice; spoon more tomato sauce around the chicken. Sprinkle the shredded mozzarella over the loaf.
• Bake until the cheese melts and the bread is toasted, 15 to 18 minutes. Pull apart or slice into individual sandwiches. Sprinkle with Parmesan and the remaining 1 tablespoon parsley. Serve with the remaining tomato sauce.

Steps:

• Make tomato sauce:
• Heat olive oil in a 4- to 5-quart heavy saucepan over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Add tomato purée, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, until slightly thickened, about 30 minutes.
• Prepare chicken:
• Gently pound chicken breasts to 1/3-inch thickness between 2 sheets of plastic wrap using a flat meat pounder or a rolling pin. Season with salt and pepper.
• Stir together flour, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a shallow bowl, then stir together bread crumbs and Parmigiano-Reggiano in another shallow bowl.
• Dredge chicken slices in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in bread crumbs until evenly coated. Transfer chicken to sheets of wax paper, arranging slices in 1 layer.
• Preheat oven to 400°F.
• Heat vegetable oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then Fry chicken 3 pieces at a time, turning over once, until golden brown and just cooked through, about 6 minutes per batch. Transfer with tongs to paper towels to drain.
• Arrange bottom halves of bread loaves on a large baking sheet and tops on another large baking sheet, all with cut sides up. Spread 1/4 cup tomato sauce on each top and bottom. Divide chicken between bottom halves. Top each (open-faced) sandwich with 1/4 cup tomato sauce and one fourth of mozzarella.
• Bake open-faced sandwiches in lower third of oven until cheese melts, about 3 minutes. When cheese begins to melt, put tops of loaves in upper third of oven and bake until edges are golden, 3 to 4 minutes (watch tops closely; they burn easily). Put tops on bottoms to make sandwiches, then slice into serving pieces.

Steps:

• Preheat oven to 400 degrees F. Dip chicken in egg, then bread crumbs, coating well.
• In 13 x 9-inch glass baking dish, arrange chicken. Bake uncovered 20 minutes.
• Pour Pasta Sauce over chicken, then top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. To serve, arrange chicken and sauce on rolls.

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!