Chicken Parm Sub with Italian Salad
The NFL playoffs continue this Saturday and Sunday and the Rams and Vikings meet tonight. I think I’ll change gears and root for the Rams, for my friends Rick Richard Healy and Tom Cummings. Too bad the Rams and Lions can’t square off in the Super Bowl. Good luck Chuck and Jake.
Chicken Parm Sub with Italian Salad
1 jar of marinara sauce
2 large chicken breasts
1 large yellow onion
Garlic cloves, to taste, I use 4
18 slices of provolone or mozzarella cheese
6 French or Sub Rolls
1 Cup grated Parmesan cheese + more for topping
Kosher salt and fresh-ground pepper
Garlic Powder
Onion Powder
Italian seasoning
Oil for cooking
Halve your onions, then peel and slice into half-moons
Cut your chicken breasts into bite sized chunks.
Mince the garlic.
Add some oil to a skillet, then preheat your oven to 375 degrees.
Add your onions, chicken and garlic to the skillet and sauté , stirring occasionally until fully cooked.
Season with the salt, pepper, onion and garlic powders and Italian seasoning. I do not measure, Just season to taste.
Pour in the jar of marinara, I add a little water to the jar, shake and add to the pan as well. Bring to a simmer, reduce heat, cover and simmer 20-30 minutes.
Drizzle some oil or butter on the split rolls and toast in the oven until slightly toasted, take out, add two slices of cheese and back in oven to toast.
When chicken is done simmering, turn off heat, stir in the Parmesan cheese.
Remove rolls from oven, turn off oven and turn on broiler, add the chicken to each roll, sprinkle of Parmesan and another slice (or two) of cheese to the top, sprinkle with seasonings if you like, and broil until the cheese is bubbly and golden brown.
Serve with Italian salad. Recipe follows.
Italian Salad
1 head of iceberg lettuce
1 medium red onion
1/2 cup of sun dried tomatoes
8 slices of provolone cheese
6 to 8 peperoncini plus a splash of juice from the jar
Italian seasoning, to taste
1 tablespoon of mayo
1/2 cup grated or shaved Parmesan cheese
Kosher salt and fresh-ground pepper, to taste
Wash and air dry your iceberg lettuce and cut and tear into bite sized pieces. I like to leave it in the bowl in the fridge for a bit so it gets ice cold.
Slice your red onion and add to the lettuce.
Add your peperoncini to the bowl and drizzle a little of the juice from the jar on the salad.
Chop your sun dried tomato into small pieces and sprinkle over the salad.
Dice your Provolone and add to the salad.
In a jar add your salad dressing and the mayo and whisk or stir until well combined and creamy.
Season the whole salad with the Italian seasoning and salt and pepper.
When ready to serve, drizzle with the dressing and add the Parmesan cheese.