Italian Chicken Sandwich Recipes

Steps:

• Microwave frozen patties on high for 3 minutes.
• Add cheese to each patty and microwave an additional 45 seconds or until cheese is melted.
• Lightly toast french rolls or hamburger buns in toaster.
• Place chicken patty & cheese onto roll and spoon on marinara sauce and parmesan cheese to taste.

Steps:

• Stir together chicken, mozzarella, olives, sun dried tomatoes, pepperoncini, and roasted red peppers.
• Spray a large nonstick skillet with cooking spray (such as Pam) and place over medium-high heat. Divide Parmesan into 4 small piles (about 1 tablespoon each) spreading slightly. Top with 4 slices of bread.
• Pile chicken mixture onto half the bread and cook for a minute or two until cheese is crusty. Close sandwiches and reduce heat ot medium. Cook for a minute or to two on each side or until bread is golden and filling is warm.

Steps:

• Flatten each chicken breast to about 1/4-inch thickness between sheets of waxed paper or plastic wrap.
• In medium bowl, mix Bisquick mix, Parmesan cheese and Italian seasoning. Dip chicken into water, then coat with Bisquick mixture.
• In 12-inch nonstick skillet, melt butter over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until no longer pink in center. Fill buns with chicken, lettuce, mozzarella cheese and pasta sauce.

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.

Steps:

• Spread pesto and mayonnaise on one slice of bread. Layer meats, cheese, and peppers to make a sandwich. Top with second slice of bread.
• Spread top bread slice with half of butter.
• Heat a grill pan over medium heat and spray with cooking spray. When pan is hot, place sandwich butter-side down. Top with a brick covered in foil or another pan and press down. Cook for 2 to 3 minutes until golden brown. Butter top bread slice with remaining butter before turning over panini.
• Grill and press for another minute or two until panini is toasted and cheese is melted.

Steps:

• Preheat an electric grill (such as George Foreman®) for medium heat. Spread olive oil on one side of each bread slice.
• Place one slice of bread, oil-side down, on the preheated grill. Spread 1/2 of the pesto on the bread and put a slice of mozzarella cheese over top. Arrange chicken over the cheese and top with remaining mozzarella. Spread remaining pesto on the other slice of bread and place on top of the sandwich.
• Close the grill and cook until cheese is melted and bread is golden brown and crispy, about 4 minutes.

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium heat and cook onion, stirring often, until soft and translucent, about 5 minutes. Transfer to a pot.
• Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss chicken thighs in the flour mixture until evenly coated.
• Heat remaining 2 tablespoons olive oil in the skillet over medium heat, add chicken thighs, and brown on one side, without turning, for 5 minutes. Turn and cook until browned on the other side, about 5 minutes more. Transfer browned chicken thighs to the pot.
• Pour white wine into the skillet; bring to a boil. Stir to loosen all the browned bits of chicken and flavors in the skillet pour into the pot. Add diced tomatoes, tomato paste, and sugar; season with salt and pepper. Add as much chicken stock as needed to cover the chicken. Cover pot and simmer over medium heat, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes.
• Stir in olives, parsley, and basil. Stir to heat through.

Steps:

• In a small bowl, combine the first six ingredients. Add mayonnaise and pepper; toss to coat., Spoon 1/2 cup salad onto two bread slices; top with lettuce and remaining bread.

Steps:

• Heat oven to 400°F.
• Add Italian seasoning to coating mix in shaker bag; shake gently to combine. Use to coat chicken as directed on package; place on foil-covered rimmed baking sheet.
• Bake 20 min. or until done (165ºF). Top with cheese; bake 2 min. or until melted.
• Spread cut sides of rolls with mustard; fill with chicken, lettuce and tomatoes.

Steps:

• Preheat oven to 400°F. Coat chicken in coating mix as directed on package. Place on foil-covered baking sheet.
• Bake 20 min. or until cooked through. Top with sauce and cheese. Bake an additional 5 min. or until cheese melts.
• Fill buns with chicken.