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
CHICKEN PARMIGIANA
Bobby Flay goes Italian with his recipe for mouthwatering Chicken Parmigiana, from Boy Meets Grill on Food Network. Try panko breadcrumbs for a lighter crust.
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees F.
- Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
- Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
- Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.
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.
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 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!
OPEN-FACED CHICKEN PARMESAN SANDWICHES
I made this one day when I was craving Chicken Parmesan but trying to stay on a diet as well. It is really delicious and can be made very fast too! If I want to sneak in more veggies, I sauté a little spinach and put it on right before the sauce.
Provided by lugubrioushoe
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cut the chicken breast in half.
- Sprinkle the outside of the chicken breast halves with salt, pepper, and italian seasoning.
- Cook on medium-high heat until juices run clear.
- While that is cooking, toast two pieces of whole wheat bread.
- Place the toast on an oven-proof pan, then put the chicken on top of that, and then the mozarella cheese.
- Put the sandwiches in the oven on the broil setting until the cheese is melted.
- While that's browning, heat the sauce in the same pan that the chicken was heated inches Pour this on top of the sandwiches.
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!
CHICKEN PARMESAN SANDWICHES
Make a handheld alternative of chicken Parmesan pasta with our Chicken Parmesan Sandwiches. Since they can be prepared in just 25 minutes, they're perfect to serve as part of a quick weeknight dinner.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Spray baking sheet with cooking spray. Combine first 5 ingredients in shallow dish. Moisten chicken with water. Add chicken pieces, 1 at a time, to coating mixture, turning to evenly coat both sides of each chicken piece. Place on prepared baking sheet. Lightly press coating mixture into chicken pieces to secure. Top with any remaining coating mixture.
- Reserve 1 Tbsp. oil for brushing onto split bolillos. Heat 1 Tbsp. of the remaining oil in large skillet on medium heat. Add 3 chicken pieces; cook 4 to 5 min. on each side or until done. Repeat with remaining oil and chicken. Meanwhile, toast cut sides of bolillos; rub with garlic pieces, then brush with reserved oil.
- Place lettuce on bottom halves of bolillos; top with chicken and pasta sauce. Cover with tops of bolillos.
Nutrition Facts : Calories 530, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1190 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g
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.
CHICKEN PARMESAN
My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
- Beat eggs in a shallow bowl and set aside.
- Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
- Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
- Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
- Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
- Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
- Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 470.8 calories, Carbohydrate 24.8 g, Cholesterol 186.7 mg, Fat 24.9 g, Fiber 0.6 g, Protein 42.1 g, SaturatedFat 9.1 g, Sodium 840.3 mg, Sugar 1.7 g
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