One of my favorite words to use on this blog is flexibility – the flexibility to swap ingredients in or out; the flexibility to set a dish aside while the rest of your meal finishes cooking; the flexibility to freeze and re-heat later. I like flexibility. I need flexibility!
Chicken Parmesan, I’ve discovered, also likes flexibility. Who says Chicken Parmesan has to go over pasta? Seriously, who said it?
If it wasn’t you, and it wasn’t me, then I see nothing dangerous about suggesting that you put Chicken Parmesan over piping hot, crusty hoagie rolls loaded with mozzarella cheese.
Have fun with this classic italian spinoff!
Chicken Parmesan Subs – Everyday with Rachael Ray, March 2007
2-3 cloves garlic, minced
26-oz can chopped tomatoes, undrained
salt, pepper, crushed red pepper, oregano
2 chicken breasts, cut into thin strips
hoagie rolls, split
1 C mozzarella cheese
1. In a large saucepan, heat 1 TBS olive oil over medium-high heat. Add garlic and cook 2 minutes. Stir in tomatoes and cook 5 minutes. Season the sauce to taste with salt, pepper, oregano and red pepper flakes. Add the chicken pieces and simmer until cooked through, about 10 minutes.
2. Meanwhile, preheat the broiler. Spread olive oil over each hoagie roll half and sprinkle with garlic powder. Place cut-side up on baking sheet and broil until golden and crunchy, 2-3 minutes.
3. Distribute mozzarella cheese over the roll halves. Arrange the chicken and some sauce on top of the cheese and then top with remaining cheese. Broil until melted and bubbly. Sprinkle oregano on top and serve immediately.