Chicken Parm Hero Food

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CHICKEN PARMESAN HERO SANDWICHES



Chicken Parmesan Hero Sandwiches image

Great sandwich meal for lunch or dinner thats very satisfying.

Provided by Nancy Allen

Categories     Sandwiches

Time 40m

Number Of Ingredients 6

4 boneless, skinless chicken breast halves (about 1 1/4 lbs.)
1 egg, slightly beaten
3/4 c italian seasoned dry bread crumbs
1 jar(s) (26 to 28oz.) ragu old world style pasta sauce
1 c shredded mozzarella cheese (about 4oz.)
4 long italian rolls, halved lengthwise

Steps:

  • 1. Preheat oven to 400. Dip chicken in egg, then in bread crumbs, coating well.
  • 2. In a 13x9 glass baking dish, arrange chicken. Bake uncovered 20 minutes.
  • 3. Pour ragu pasta sauce over chicken, then top with cheese. Bake an additional 10 minutes or until chicken is no longer pink. To serve, arrange chicken and sauce on rolls.

CHICKEN PARMESAN HEROS



Chicken Parmesan Heros image

Categories     Sandwich     Cheese     Chicken     Poultry     Tomato     Bake     Fry     Super Bowl     Mozzarella     Parmesan     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 14

3 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, chopped
2 (28-ounce) cans whole tomatoes in purée, puréed in a blender until smooth
2 teaspoons salt
3/4 teaspoon black pepper
6 skinless boneless chicken breast halves (2 lb total)
2 cups all-purpose flour
3 1/2 cups fine fresh bread crumbs (from firm white sandwich bread), lightly toasted
1 cup finely grated Parmigiano-Reggiano (3 ounces)
5 large eggs, lightly beaten
2 cups vegetable oil
4 (12-inch-long) loaves Italian bread, halved lengthwise
1 lb fresh mozzarella, thinly sliced

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.

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