Friday, April 1, 2011

Chicken Parmigiana Sandwich

Chicken Parmigiana Sandwich


4      - skinned and bonned chicken brest halves
1/2   - cup milk
1/3   - cup Italian-seasoned breadcrumbs
2      - tablespoons olive oil
4      - slices mozzarella cheese
2      - cups Marinara Sauce
4      - (6 to 7-inch) French bread rolls. sliced leghtwise and toasted


Step 1
- Dip chicken in milk; dredge in bredcrumbs. Set chicken aside.

Step 2
- Heat oil in a skillet over medium heat until hot; add chicken, and cook 4 minutes on each side or until golden brown. Remove skillet from heat.

Step 3
- Top each chicken breast with a slice of mozzarella cheese; cover, and let stand 5 minutes or until cheese melts.

Step 4
- Cook Marinara Sauce in a saucepan until thoroughly heated.

Step 5
- Place chicken breasts on bottom halves of rolls; spoon half of sauce over chicken, and place top halves of rolls over sauce. Serve with remaining sauce.

Yield: 4 servings

Recipe By: Phyllis Taylor
From: Giliham, Arkansas
Book: Southern Living
Page: 222

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