SHREDDED CHICKEN PARMESAN SANDWICHES
Monday, August 6, 2018
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I broiled a quick homespun tomato sauce with a little doctor and marjoram and simmered it for a few minutes before adding the cut poulet. When it was heated through I another some smart Parmesan and Mozzarella Cheeses.
By that quantify the cheesy pledge was overnice and hot and tender, so I just scooped out the crybaby and writer mallow onto the toast and dissolved it under the broiler. A lowercase novel parsley was the finishing meet.
We both scarfed these sandwiches down in minutes, and my daughter already is asking when I'm going to make them again! Your family will love the combination of tender chicken and flavorful tomato sauce with the crunchy cheesy bread. It's an easy dinner recipe that's perfect for busy weeknights…or weekends, or holidays, or a midnight snack…you get the idea.
INGREDIENTS:
- 1 cup shredded chicken
- 8 ounces tomato sauce
- 1 teaspoon minced garlic
- 1/4 teaspoon basil
- 1/4 teaspoon oregeno
- pinch of onion powder
- pinch of salt
- 1/2 cup shredded Mozzarella cheese, divided
- 1/4 cup shredded Parmesan cheese, divided
- 4 slices cheesy Texas Toast (store bought, frozen)
INSTRUCTIONS:
- Preheat the oven and bake toast according to package directions.
- Heat a teaspoon of olive oil in a small saucepan and cook garlic for 30 second; until fragrant. Add tomato sauce and seasonings and bring to a boil. Reduce heat and simmer for 5-7 minutes. Stir in chicken and cook until heated through. Stir in half of cheeses until melted.
- Divide chicken mixture over two slice of cheese toast. Sprinkle remain cheese on top and place under the broiler for 2-3 minutes, or until cheese is melted.
- Garnish with fresh parsley or basil (if desired) top with another slice of toast and serve hot.
