Chicken, Artichoke Heart, and Parmesan Sandwiches

Chicken, Artichoke Heart, and Parmesan Sandwiches

6
eyeamfresh 0

"Tasty chicken Parmesan sandwich with a twist."
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Ingredients

1 h 10 m servings 898 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 898 kcal
  • 45%
  • Fat:
  • 30 g
  • 46%
  • Carbs:
  • 100.6g
  • 32%
  • Protein:
  • 55.9 g
  • 112%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 1980 mg
  • 79%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place each chicken breast between two sheets of plastic wrap, and pound to 1/2-inch thick. Dip each breast into lightly beaten eggs, then into bread crumbs, coating evenly.
  3. Heat 2 tablespoons of oil in a large skillet over medium heat. Cook chicken breasts until golden brown, about 7 minutes on each side. Reduce heat if they brown too quickly; they need to be cooked through. Remove from heat and place on plate lined with paper towels. Wipe crumbs from skillet.
  4. Heat remaining 1 tablespoon of oil in the skillet over medium heat. Add onions and stir until softened, about 5 minutes. Add the garlic, stir for 1 minute. Pour in the tomato sauce. Season with salt and pepper and simmer, uncovered, for 10 minutes, stirring occasionally.
  5. Arrange bottom halves of 6 hoagies on one baking sheet, the tops on another, all with cut sides up. Spread about a tablespoon of tomato sauce onto each hoagie top and bottom, reserving the remainder. Place a cooked chicken breast onto each bottom half. Spoon the remaining tomato sauce over each breast and top with the artichoke hearts and one slice each of mozzarella and tomato. Sprinkle with the grated Parmesan cheese.
  6. Bake on the bottom rack of the oven for 3 minutes or until the cheese begins to melt. Then place the sheet with the hoagie tops on an upper rack and bake until edges are golden, 3 to 4 minutes, being careful not to let them burn. Remove both sheets from the oven. Place a top on each bottom to form 6 sandwiches.

Reviews

6

Very easy to make, and they taste great.

Great tasting! I also tried it a little "lighter" by baking the chicken instead of breading and frying it.

Excellent meal! We had this for lunch though I boiled/baked fresh artichokes that needed to be used up. In the future I will probably get the jarred kind from the store--the amount of time it ...

I tweeked alittle...used Panko crumbs instead of flour. These sandwiches turned out great! Served them to my folks who were visiting & they were a hit! Thank you!

This was an AWESOME sandwich! It totally reminded me of a chicken parmesan sanwich, except kicked up. I did saute 8oz. sliced mushrooms with the onion because they needed to be used up, and they...

Pretty good. However, there is not nearly enough sauce to cover all six sandwiches. I would suggest doubling the sauce.