Chicken, Artichoke Heart, And Parmesan Sandwiches

Name: Chicken, Artichoke Heart, And Parmesan Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless skinless chicken breast halves; 2 eggs, lightly beaten; 1 1/2 cups bread crumbs; 3 tablespoons olive oil, divided; 1 small onion, diced; 2 cloves garlic, chopped; 1 (10 ounce) can tomato sauce; 1/2 teaspoon salt; 3/4 teaspoon black pepper; 6 hoagie rolls, split lengthwise; 1 (12 ounce) jar artichoke hearts, drained; 6 slices mozzarella cheese; 6 slices red tomato; 1/2 cup grated Parmesan cheese

Servings: persons

6 boneless skinless chicken breast halves
2 eggs, lightly beaten
1 1/2 cups bread crumbs
3 tablespoons olive oil, divided
1 small onion, diced
2 cloves garlic, chopped
1 (10 ounce) can tomato sauce
1/2 teaspoon salt
3/4 teaspoon black pepper
6 hoagie rolls, split lengthwise
1 (12 ounce) jar artichoke hearts, drained
6 slices mozzarella cheese
6 slices red tomato
1/2 cup grated Parmesan cheese

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.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 boneless skinless chicken breast halves, 2 eggs, lightly beaten, 1 1/2 cups bread crumbs, 3 tablespoons olive oil, divided, and more.

Yes, Chicken, Artichoke Heart, And Parmesan Sandwiches falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!