Time 30m Number Of Ingredients 10 Steps:
Position oven rack in top position; preheat broiler. Combine flour, salt and pepper in a shallow dish. Place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even 1/4-inch thickness. Dip the chicken in the flour mixture and turn to coat. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add spinach and cook, stirring often, until wilted, 2 to 3 minutes. Transfer to a small bowl. Add 1 teaspoon oil to the pan. Add half the chicken and cook until golden, 1 to 2 minutes per side. Transfer to a large baking sheet. Repeat with the remaining 1 teaspoon oil and chicken; transfer to the baking sheet. Top each piece of chicken with the wilted spinach, marinara sauce and Parmesan. Sprinkle with mozzarella. Broil until the cheese is melted and the chicken is cooked through, about 3 minutes. Serve on rolls.
Time 30m Yield 2 Number Of Ingredients 16 Steps:
Enjoy! Serve with extra warmed marinara sauce for dipping, if desired.
Time 25m Number Of Ingredients 12 Steps:
Set up a dredging station. Put the flour, salt, and pepper in a shallow bowl and mix together. Beaten eggs in another shallow bowl or plate, Mix the Italian breadcrumbs and Parmesan cheese together in a third bowl or plate. Dip each chicken piece in the flour, then the egg, and finally the breadcrumbs. Ste aside to fry. Working in batches, fry each piece of chicken till golden and internal temperature reaches 165°F (74°C). Put aside on a wire cooling rack over a baking sheet. Place a good amount of marinara sauce on each fried chicken piece and top with mozzarella, place in the oven on low broil until cheese is melted and bubbly. Remove from oven. Drizzle each sandwich loaf with a little olive oil and toast them with the cut side facing up using the broil setting on your stove. This usually takes 2-3 minutes, but watch them closely! Add chicken with marinara and melted cheese to sandwich bread then top with a couple of basil leaves. Serve and enjoy!
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.
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.
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!
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.
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.
