New Menu Chicken, Artichoke Heart, and Parmesan Sandwiches

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Chicken, Artichoke Heart, and Parmesan Sandwiches

"Tasty fowl Parmesan sandwich with a twist."

Ingredients :

6 boneless skinless fowl breast halves
2 eggs, lightly crushed
1 half of cups bread crumbs
3 tablespoons olive oil, divided
1 small onion, diced
2 cloves garlic, chopped
1 (10 ounce) can tomato sauce
half teaspoon salt
three/four teaspoon black pepper
6 hoagie rolls, split lengthwise
1 (12 ounce) jar artichoke hearts, drained
6 slices mozzarella cheese
6 slices pink tomato
half of cup grated Parmesan cheese

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H10M

Preheat oven to 400 stages F (2 hundred ranges C).
Place every chicken breast between two sheets of plastic wrap, and pound to half of-inch thick. Dip each breast into gently beaten eggs, then into bread crumbs, coating calmly.
Heat 2 tablespoons of oil in a large skillet over medium warmth. Cook fowl breasts until golden brown, approximately 7 mins on each facet. Reduce warmth if they brown too quickly; they need to be cooked thru. Remove from warmth and vicinity on plate lined with paper towels. Wipe crumbs from skillet.
Heat remaining 1 tablespoon of oil within the skillet over medium warmness. Add onions and stir until softened, approximately five minutes. Add the garlic, stir for 1 minute. Pour inside the tomato sauce. Season with salt and pepper and simmer, exposed, for 10 minutes, stirring once in a while.
Arrange backside halves of 6 hoagies on one baking sheet, the tops on some other, all with reduce sides up. Spread about a tablespoon of tomato sauce onto every hoagie pinnacle and bottom, booking the remainder. Place a cooked bird breast onto each bottom half. Spoon the final tomato sauce over every breast and top with the artichoke hearts and one slice each of mozzarella and tomato. Sprinkle with the grated Parmesan cheese.
Bake on the bottom rack of the oven for three minutes or until the cheese begins to melt. Then area the sheet with the hoagie tops on an top rack and bake till edges are golden, three to 4 minutes, being cautious not to let them burn. Remove each sheets from the oven. Place a pinnacle on every bottom to shape 6 sandwiches.

Notes :

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