Chicken Parigiana Sandwiches
Posted by Bev Tue 16 Nov 2004 3:51 pm
1/2 cup low-sodium tomato sauce
2 tablespoons tomato paste
1/4 cup minced onion
2 cloves garlic, minced
1 teaspoon dried oregano
Pinch of red pepper flakes
1/2 cup low--sodium chicken broth
1 tablespoon dry sherry
Four 3-ounce chicken cutlets
1/4 teaspoon freshly ground black
2 tablespoons grated Parmesan cheese
2 1/4ounces part-skim mozzarella cheese, cut into 4 equal slices
Four 2-ounce hard rolls, split and toasted
Bibb lettuce, cherry tomatoes, fresh oregano, for garnish
Do-Ahead Steps: The sauce (Step 1) can be prepared in advance.
In a small saucepan over medium heat, bring the tomato sauce, tomato paste,
onion, garlic, 1/2 teaspoon dried oregano, and the red pepper flakes to a boil.
Reduce the heat to low and simmer for 2 minutes.
Preheat the broiler and line a broiler pan with foil.
In a large nonstick skillet, over medium-high heat, bring the chicken broth and
sherry to a boil. Add the chicken, the remaining 1/2 teaspoon oregano, and the
black pepper. Cover, reduce the heat to low and simmer until the cutlets are
cooked through, turning once, about 5 minutes. Transfer the cutlets to the
prepared broiler pan. Discard any excess broth.
Spread each cutlet evenly with one-fourth of the sauce and sprinkle with
one-fourth of the Parmesan cheese. Top each with one slice of mozzarella cheese.
Broil 4 inches from the heat until the cheese is melted, 10 to 20 seconds.
Place one cutlet in each roll. Garnish with the lettuce, tomatoes, and fresh
oregano, if desired, and serve immediately.