It’s Championship Sunday! Go Niners! I amped up this recipe for a crowd. Garlic Bread Chicken Parmesan Sandwiches for 8 Hungry Fans For the Chicken4 Tablespoons olive oil4 Tablespoons Unsalted Butter4 Boneless, skinless chicken breasts, halved lengthwise (you’ll end up with 8 cutlets)Seasoned croutons, crushed very fineJarred or homemade pestoJarred or homemade meatless marinara16 slices provoloneParmesan (I use the stuff in the plastic jar)Fresh basil, torn For the Sandwich8 Hoagie rolls2 Sticks unsalted butter, softenedGarlic alt with herbs (I use Lawry’s) Drizzle 2 tablespoons olive oil and place 2 tablespoons of the butter in a large pan and heat to medium high heat.Meanwhile, dredge the chicken in the finely crushed croutons on both sides.Place 2 breasts at a time in the pan and after a minute turn down to medium low. Cook for 5 minutes and flip, cooking another 5-7 minutes or until cooked through to 160 degrees. Remove to a plate, add more butter and oil and repeat with remaining chicken. Set aside.Butter the bread and sprinkle with garlic salt. Heat the oven to broil and cook open faced until golden. Remove to set aside.Add a spoonful or two of sauce to the bottom bread and place the chicken on top.Cover the chicken in the sauce and add the provolone.Place under the broiler until the cheese is bubbly, then top with a sprinkle of parmesan cheese and add a smear of pesto and top with some basil. Top with the other bread and dig in!Garlic Bread Chicken Parmesan Sandwiches for 8 Hungry Fans
It’s Championship Sunday! Go Niners! I amped up this recipe for a crowd. Garlic Bread Chicken Parmesan Sandwiches for 8 Hungry Fans For the Chicken4 Tablespoons olive oil4 Tablespoons Unsalted Butter4 Boneless, skinless chicken breasts, halved lengthwise (you’ll end up with 8 cutlets)Seasoned croutons, crushed very fineJarred or homemade pestoJarred or homemade meatless marinara16 slices provoloneParmesan (I use the stuff in the plastic jar)Fresh basil, torn For the Sandwich8 Hoagie rolls2 Sticks unsalted butter, softenedGarlic alt with herbs (I use Lawry’s) Drizzle 2 tablespoons olive oil and place 2 tablespoons of the butter in a large pan and heat to medium high heat.Meanwhile, dredge the chicken in the finely crushed croutons on both sides.Place 2 breasts at a time in the pan and after a minute turn down to medium low. Cook for 5 minutes and flip, cooking another 5-7 minutes or until cooked through to 160 degrees. Remove to a plate, add more butter and oil and repeat with remaining chicken. Set aside.Butter the bread and sprinkle with garlic salt. Heat the oven to broil and cook open faced until golden. Remove to set aside.Add a spoonful or two of sauce to the bottom bread and place the chicken on top.Cover the chicken in the sauce and add the provolone.Place under the broiler until the cheese is bubbly, then top with a sprinkle of parmesan cheese and add a smear of pesto and top with some basil. Top with the other bread and dig in!