Quick Italian Chicken Sandwiches Recipes

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:

• Heat the olive oil in a large skillet with a lid over medium heat, and cook and stir the chicken and garlic until the chicken is no longer pink in the center, 5 to 8 minutes. Pour the wine and diced tomatoes with their juice into the skillet, and bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wooden spoon.
• Stir in the shell pasta, and return to a boil. Cook uncovered, stirring occasionally, until the shells have cooked through, but are still firm to the bite, about 10 minutes. Spread the spinach over the top of the pasta, cover, and simmer until the spinach leaves are cooked, about 5 minutes. Sprinkle the mozzarella cheese evenly over the skillet, and simmer until the cheese has melted and the pasta is bubbling, about 5 minutes.

Steps:

• In a shallow bowl, combine Parmesan cheese, oregano, parsley, garlic salt and pepper. Dip chicken breasts in melted butter, then coat with Parmesan mixture. Place in a greased 9-in. square baking dish. Drizzle with any remaining butter. Bake, uncovered, at 425° for 15-20 minutes or until the chicken juices run clear. Serve with brussels sprouts if desired.

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:

• 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:

• 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:

• Flatten each chicken breast to about 1/4 inch thickness.
• Add the flour, Parmesan and Italian seasoning to a gallon sized zip top baggie.
• Dip the chicken into the vinegar, then toss in the baggie to cover with the flour mixture.
• Heat the oil in a 12 inch skillet over medium heat. Cook for 5 minutes, then turn, until the chicken is cooked through.
• Fill the hoagie buns with the chicken, lettuce, mozzarella and spaghetti sauce.

Steps:

• Flatten chicken between wax paper to 1/4-inch thickness. Mix Bisquick, parmesan cheese, & Italian seasoning. Dip chicken in water, then coat with Bisquick mixture.
• Melt butter in a nonstick skillet over medium heat. Cook chicken in butter 8-10 minutes, turning once until juice of chicken is no longer pink when centers of chicken thickest pieces are cut.
• Fill buns with chicken, lettuce, mozzarella cheese and spaghetti sauce and serve.

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 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:

• combine chicken and dressing in ziploc bag, shake to coat.
• chill 2 hours, turning occasionally.
• remove chicken, discard marinade. grill in skillet over medium high heat 4 minutes each side or until chicken done.
• grill bread slices in same pan.
• combine lettuce and parmesan, arrange over 4 bread slices. top with chicken and remaining slices. serve immediately.

Steps:

• Marinate chicken breasts in Italian dressing for up to 24 hours.
• Grill or broil chicken breasts.
• Mix together mayonnaise and pesto.
• Spread on both sides of rolls.
• Place a chicken breast on each roll.
• Top with shredded cheese, prosciutto, peppers, and lettuce.
• Cut the sandwich in half diagonally.