Creamy Parmesan Basil Chicken Toasted Open-faced Sandwiches
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
*La Brea Bakery Italian Round bread, 2 slices*Galbani mozzarella fresca cheese 2, 1oz slices*Purdue Plain Perfect Portion Chicken, 2 breasts*Progresso Recipe Starters Cooking Sauce Creamy Parmesan Basil 1/2 cupGarlic, 1 teaspoon
1. Place about 1/3 of the Progresso Basil sauce in the bottom of the slow cooker (I use a small cooker). Add two chicken breasts and cover with remaining sauce. Sprinkle with garlic powder.
2. Cook on low for 3 hours or until chicken is cooked through and easy to shred.
3. Once chicken is cooked and shredded, divide chicken evenly and top two pieces of sliced Italian bread.
4. Add sliced fresh mozzarella.
5. Place in a toaster oven on the toast option until bread is toasted and the cheese it melted.
Serving Size: makes 2 toasted open faced sandwiches
Number of Servings: 2
Recipe submitted by SparkPeople user AMBERDUNN.
2. Cook on low for 3 hours or until chicken is cooked through and easy to shred.
3. Once chicken is cooked and shredded, divide chicken evenly and top two pieces of sliced Italian bread.
4. Add sliced fresh mozzarella.
5. Place in a toaster oven on the toast option until bread is toasted and the cheese it melted.
Serving Size: makes 2 toasted open faced sandwiches
Number of Servings: 2
Recipe submitted by SparkPeople user AMBERDUNN.
Nutritional Info Amount Per Serving
- Calories: 355.0
- Total Fat: 9.5 g
- Cholesterol: 97.5 mg
- Sodium: 1,185.0 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 1.0 g
- Protein: 35.5 g
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