Chicken, Artichoke Heart, and Parmesan Sandwiches Recipe - Allrecipes.com
Chicken, Artichoke Heart, and Parmesan Sandwiches Recipe
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Chicken, Artichoke Heart, and Parmesan Sandwiches

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"Tasty chicken Parmesan sandwich with a twist."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 40 mins
  • READY IN 1 hr 10 mins
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Reviews More Reviews

May 22, 2007

Very easy to make, and they taste great.

 
Jun 26, 2007

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

 

9 Ratings

Nov 15, 2010

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 takes to prep artichoke is far too much work for a simple lunch. An excellent way to use up extra spaghetti sauce. We used mozzarella sticks and Prego sauce. Everyone enjoyed it, including my 3-year-old. Definitely recommend this one!

 
Feb 23, 2011

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 ended up being a great addition. I used marinated artichokes, which provided an exrta layer of flavor and yumminess and added more cheese than called for. This is a VERY filling sandwich, but one I will most certainly be making again! Thanks for sharing. :)

 
Aug 19, 2011

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

 
Aug 02, 2011

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!

 

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Nutrition

  • Calories
  • 898 kcal
  • 45%
  • Carbohydrates
  • 100.6 g
  • 32%
  • Cholesterol
  • 158 mg
  • 53%
  • Fat
  • 30 g
  • 46%
  • Fiber
  • 8.3 g
  • 33%
  • Protein
  • 55.9 g
  • 112%
  • Sodium
  • 1980 mg
  • 79%

* Percent Daily Values are based on a 2,000 calorie diet.

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