Open Faced Chicken Parmesan Sandwiches Recipes

Steps:

• Cut the chicken breast in half.
• Sprinkle the outside of the chicken breast halves with salt, pepper, and italian seasoning.
• Cook on medium-high heat until juices run clear.
• While that is cooking, toast two pieces of whole wheat bread.
• Place the toast on an oven-proof pan, then put the chicken on top of that, and then the mozarella cheese.
• Put the sandwiches in the oven on the broil setting until the cheese is melted.
• While that's browning, heat the sauce in the same pan that the chicken was heated inches Pour this on top of the sandwiches.

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:

• 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.

Steps:

• Heat a griddle pan. Rub the chicken with the oil, season with salt and pepper, then griddle for 7 mins each side or until cooked through. Set aside to rest.
• Meanwhile, separate the lettuce leaves. Mix the crème fraîche, parmesan, lemon juice and capers with 1 tbsp cold water, then season to taste.
• 3 Toast the bread and rub with the cut side of the garlic, then crush the garlic and add to the dressing. Slice the warm chicken breasts on the diagonal, then top the toast with lettuce leaves, sliced chicken breast and a drizzle of the Caesar dressing. Finish with a few shavings of parmesan.

Steps:

• In a large bowl, combine the first 5 ingredients. Add chicken; mix lightly but thoroughly. Shape into four 1/2-in.-thick oval patties., Grill burgers, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until a thermometer reads 165°. Top burgers with 1/2 cup spaghetti sauce and cheese. Cover and grill 30-60 seconds longer or until cheese is melted., Grill bread, uncovered, over medium heat or broil 4 in. from heat 30-60 seconds on each side or until toasted. Top with remaining spaghetti sauce. Serve burgers on toasted bread. Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to an airtight freezer container; return to freezer. To use, grill frozen patties as directed, increasing time as necessary for a thermometer to read 165°.

Steps:

• Melt butter in saucepan over low heat.
• Add flour, stirring until smooth.
• Cook 1 Minute stirring constantly.
• Gradually add milk, cook over medium heat and continue to stir until thickened and bubbly.
• Add salt and cheddar cheese, stirring till cheese melts.
• Place sliced chicken on toast and cover with sauce.
• Sprinkle with crumbled bacon and grated parmesan cheese.
• Bake at 400 degrees for 10 minutes.