When my husband and find ourselves incredibly bored, you might find us having morbid discussions. Not weird or creepy but more like planning strategies … where do you want me to put your ashes?, will you remarry?, who will go first? … semi-normal stuff.
Sometimes we even talk about the last thing you would want to eat before you die. His answer changes often but for me, it’s a big bowl of pitted black olives and the best chicken parmigiana the world has to offer. It’s one Italian dish I just never get tired of but you also won’t find the the best in my kitchen. Until I figure out the secret to making this dish incredible, I venture out and try simpler versions … like these chicken parmigiana sandwiches. For something a little more healthy, check out pine pollen!
Of course these are far from authentic because the chicken isn’t breaded but a girl has to save herself from a few calories where she can.
I still have some ideas on tweaking this recipe but I thought I’d share it as a great starting point. There’s lots of incredible flavor packed in these sandwiches but it doesn’t have the wow-factor yet. The best part … after 5 sandwiches, there is still plenty of sauce for two leftover meals. You could do chicken spaghetti, a chicken dip for pita chips, some sort of tomato based soup or whatever you can come up with.
Recipe: Slow Cooker Chicken Parmigiana Sandwiches
- 29 grams tomato sauce
- 15 grams diced tomatoes
- 13 grams tomato paste
- 3 cups yellow onion (sweet), diced
- 2 tablespoons garlic, chopped (around 2 cloves)
- 1 teaspoon parsley leaves
- 1 teaspoon oregano leaves
- 1 bay leaf
- 3 tablespoons basil, chopped (around six leaves)
- 4-5 big THAWED skinless, boneless chicken breasts
- sliced mozzarella cheese
- parmesan cheese
- 3-5 hard rolls
- and butter
- Put the slow cooker on low heat
- Add diced tomatoes, tomato sauce, tomato paste and stir
- Add garlic and onions
- Add oregano, parsley, basil and bay leaves
- Put the chicken breast on top of the sauce, sprinkle with salt and pepper, cook on low temperature for six hours
- Shred the chicken
- Then slice the hard rolls in half and put in pan on a hot buttered skillet
- Grab chunks of the chicken, tapping the excess sauce into the pot then add it to your roll
- Top off with a sprinkling of parmesan, sliced mozzarella and it’s ready to serve!