Oh, and sorry, but it isn't very photogenic!Chicken Parmesan Subs
2TBSP Olive Oil
4 cloves garlic, chopped
1 26 oz box of chopped tomatoes (Pomi)
salt and pepper
red pepper flakes
oregano
4 chicken cutlets
2TBSP butter, softened
4 hoagie rolls
a little more than 1 cup shredded mozzarella
Cut chicken into strips 1/2 the width and 1/2 the length of tenders.
In a large saucepan, heat the olive oil over medium heat. Add 3 garlic cloves and fry until lightly golden, about 4 minutes. Stir in the tomatoes and cook until heated through, about 5 minutes. Season the sauce to taste with salt, pepper, crushed red pepper and oregano. Add the chicken and simmer, stirring occasionally, until cooked through, about 10 minutes.
Meanwhile, preheat the broiler. Spread a little butter on each hoagie roll half, place cut side up on a small baking sheet and broil until golden and crunchy, about 3 minutes. Top with the remaining garlic clove and set aside.Distribute half of the mozzarella on the roll halves. Arrange the chicken and some sauce over the cheese and then top with the remaining cheese. Broil until the cheese is melted and bubbly, about 3 minutes. Sprinkle a bit of oregano on top and serve immediately.
Meanwhile, preheat the broiler. Spread a little butter on each hoagie roll half, place cut side up on a small baking sheet and broil until golden and crunchy, about 3 minutes. Top with the remaining garlic clove and set aside.Distribute half of the mozzarella on the roll halves. Arrange the chicken and some sauce over the cheese and then top with the remaining cheese. Broil until the cheese is melted and bubbly, about 3 minutes. Sprinkle a bit of oregano on top and serve immediately.
1 comment:
I love RR. I especially love her recipes. The last 6 weeknight meals I have made have been from her, and they have all been spectacular! (I'll probably be posting them all next week or the next.) I just started subscribing to her magazine, and I swear I could plan the whole month's menu from it!!
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