Baked Chicken Parmesan
45 MIN
Dee4
Elizabeth Erick
Diana Beatty
Elizabeth Erick
Janet Davis
PREP TIME: 5min COOK TIME: 10min
SERVES 4
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 760 | ||
| % Daily Value* | ||
| Total Fat 44g | 68% | |
| Saturated Fat 12g | 60% | |
| Cholesterol 155mg | 52% | |
| Sodium 1370mg | 57% | |
| Total Carbs 44g | 15% | |
|---|---|---|
| Dietary Fiber 2g | 8% | |
| Sugars 4g | ||
| Protein 52g | ||
| Vitamin A 8% | ||
| Vitamin C 4% | ||
| Calcium 30% | ||
| Iron 20% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
Cuban Chicken Sandwich
| 1 package | PERDUE® FRESH CUTS™ Thin Sliced Chicken Breasts or PERDUE® FRESH CUTS™ Thin Sliced Boneless, Skinless Chicken Breasts |
| 2 tbsp | olive oil |
| 1/2 cup | plus 1 tablespoon bottled Mojo marinade |
| 1/2 cup | mayonnaise |
| 2 tbsp | stone ground or Dijon mustard |
| 4 (6-inch) | soft hoagie rolls or French bread loaf |
| 4 | slices deli ham |
| 8 | slices Swiss cheese |
| 4 | dill pickle “planks” or 8 hamburger dills slices |
| 2 tbsp | butter, softened |
In a resealable plastic bag or shallow dish, combine the olive oil, 1/2 cup of Mojo sauce and the thin sliced chicken breasts. Let marinate for about 5 to 10 minutes.
Heat a grill pan or heavy skillet over medium high heat. Remove the chicken from the marinade, letting the excess drain away. Discard the marinade. Grill the chicken slices for 2 to 3 minutes per side until done. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F. Transfer to a plate.
In a small bowl, whisk together the mayonnaise, the mustard and the remaining 1 tablespoon of Mojo sauce. Split the rolls lengthwise. Spread the mojo mayo over both cut sides of the rolls. On the bottom half of the roll, layer the chicken, the ham slice, the Swiss cheese, and pickle planks. Cover with the tops of the rolls.
Heat the same grill pan over medium low heat. Brush the sandwiches with the softened butter. Place the sandwiches on the grill pan and press with a small heavy skillet. Cook over low heat for about 2 minutes, turn and continue cooking until the meat is warmed through, the cheese is melted and the rolls are crispy and golden, about 2 to 3 minutes more. Transfer the sandwiches to a cutting board, cut in half and serve with plantain chips.
TIP: For a lighter version of this sandwich, try using low-fat, low-sodium alternative mayonnaise, deli ham and Swiss cheese slices.
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