Mini Chicken Parmesan Sandwiches
This recipe makes 12 servings
|Per piece: about||-|
|total fat||7 g|
|sat. fat||3 g|
- Portion size: 12
Torino, Italy, the site of the 2006 Olympics, is the inspiration for this Italian-style snack-size sandwich.
3 boneless skinless chicken breasts (about 1 lb/500 g)
2/3 cup (150 mL) dry bread_crumbs
1/4 cup (50 mL) finely grated Parmesan cheese
1 tsp (5 mL) dried oregano or basil
1/3 cup (75 mL) all-purpose_flour
1/2 tsp (2 mL) each salt and pepper
1 tbsp (15 mL) vegetable_oil
4 thin slices mozzarella or provolone cheese (about 4 oz/125 g)
12 oval mini buns or rolls (about 2 inches/5 cm long)
3/4 cup (175 mL) thick prepared pasta sauce with herbs
Between plastic wrap, pound chicken with meat pounder or bottom of heavy saucepan to 1/2-inch (1 cm) thickness. Cut each breast crosswise into 4 strips.
In shallow dish, combine bread crumbs, cheese and oregano. In separate shallow dish, beat eggs. In third shallow dish, combine flour, salt and pepper. Press chicken into flour to coat both sides; shake off excess. Dip both sides into egg; press into crumb mixture, turning to coat. (Make-ahead: Arrange in single layer on waxed paper-lined baking sheet; cover and refrigerate for up to 24 hours.)
Meanwhile, brush large rimmed baking sheet with oil; heat in 425°F (220°C) oven for 5 minutes. Arrange chicken on sheet; bake, turning once, until golden and no longer pink inside, about 15 minutes.
Cut each cheese slice into thirds; set aside. Slice buns in half horizontally; place, cut side up, on large rimless baking sheet. Arrange chicken on bottom halves. Spread 1 tbsp (15 mL) pasta sauce over chicken; top with 1 piece cheese. (Make-ahead: Cover and refrigerate for up to 4 hours.) Return to oven until cheese is melted and tops are lightly toasted, about 5 minutes. Replace tops on sandwiches.
Additional information :
Miniature Eggplant Parmesan Sandwiches: Replace chicken with 1 Japanese eggplant or 2 mini eggplants, sliced into twenty-four 1/4-inch (5 mm) thick rounds, using 2 rounds per bun.
Source : Canadian Living Magazine: February 2006