Italian Chicken Sub 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:

• Open Packaged Chicken and Microwave for 5 minutes.
• Heat Marinara Sauce until heated.
• Lay Rolls out flat and add approximately 8 slices of Peperoni slices to one side of Sandwich Roll.
• Add Chicken pieces to other side of Roll.
• Add Marinara Sauce over Chicken, add olives as desired.
• Sprinkle with Parmesan Cheese and Mozzerella Cheese.
• Sprinkle Italian Seasoning on top.
• Broil until cheese melts and is bubbly.
• Fold over rolls and serve hot.
• Garnish with Jalepeno's on the side.

Steps:

• Heat a grill pan or large skillet. Drizzle chicken with oil, to cover,and season with grill seasoning blend or salt and pepper. Grill or pan-fry 6 minutes on each side.
• Heat broiler, lightly toast rolls on cookie sheet and remove.
• Heat a large skillet over medium high heat. Add 2 tablespoons oil, garlic, crushed red pepper flakes, mushrooms, peppers, onions and oregano. Saute veggies and season with salt and pepper. Cook 5 minutes, then deglaze the pan with wine or stock. Pick up tasty bits off the bottom of the pan with a wooden spoon or heat safe spatula. Add tomatoes and parsley to the sauce. Slice chicken breasts on an angle and set into sauce. Pile chicken and veggies into sub rolls and cover with sliced provolone. Melt cheese under hot broiler. Serve.

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 chicken slightly; sprinkle with garlic salt and pepper. In a large nonstick skillet, cook chicken in butter and oil over medium heat until no longer pink, 3-4 minutes on each side. Remove and keep warm., In the same skillet, saute the mushrooms, onion, red pepper and pine nuts until vegetables are tender. Add spinach; cook and stir until wilted, 2-3 minutes. Stir in flour. Gradually stir in broth and mustard. Bring to a boil. Reduce heat; cook and stir until thickened, 2 minutes., Return chicken to the pan; heat through. Sprinkle with cheese. If desired, served with pasta and top with basil.

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.