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Open Faced Chicken Parmesan Sandwich
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Ingredients:
2 Tbsp Olive Oil
4 Garlic Cloves, minced
12 oz Marinara Sauce or Tomato Sauce
1 Tsp Dried Basil
1 Tsp Dried Oregano
1/2 Tsp Onion Powder
1/2 Tsp Salt
2-3 Cups Rotisserie Chicken, shredded (about 1/2 a rotisserie chicken)
1 Cup Shredded Mozzarella Cheese, divided
1/2 Cup Shredded Parmesan Cheese, divided
4 Slices Frozen Garlic Texas Toast
Directions:
Remove the chicken from the bone and shred. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant.
Add the marinara sauce and stir to combine.
Add the basil, oregano, onion powder, and salt. Stir to combine.
Bring to a boil then reduce the heat to low to simmer for 6-7 minutes. Add the chicken and stir to combine. Continue to heat until the chicken is heated through.
Add ¼ cup parmesan and 1/2 cup mozzarella. Stir to melt and incorporate the cheese.
Once the oven is preheated, place the Texas toast on the baking sheet and bake for 8 minutes. Remove from the oven and divide the chicken mixture evenly between the toast. Top each with one the remaining parmesan and mozzarella cheese.
Return to the oven and bake for an additional 1-2 minutes or until the cheese is melted.
Serve immediately. Garnish with fresh chopped parsley, optional. Enjoy!
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2-3 Cups Rotisserie Chicken, shredded (about 1/2 a rotisserie chicken)
1 Cup Shredded Mozzarella Cheese, divided
1/2 Cup Shredded Parmesan Cheese, divided
4 Slices Frozen Garlic Texas Toast
Directions:
Remove the chicken from the bone and shred. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant.
Add the marinara sauce and stir to combine.
Add the basil, oregano, onion powder, and salt. Stir to combine.
Bring to a boil then reduce the heat to low to simmer for 6-7 minutes. Add the chicken and stir to combine. Continue to heat until the chicken is heated through.
Add ¼ cup parmesan and 1/2 cup mozzarella. Stir to melt and incorporate the cheese.
Once the oven is preheated, place the Texas toast on the baking sheet and bake for 8 minutes. Remove from the oven and divide the chicken mixture evenly between the toast. Top each with one the remaining parmesan and mozzarella cheese.
Return to the oven and bake for an additional 1-2 minutes or until the cheese is melted.
Serve immediately. Garnish with fresh chopped parsley, optional. Enjoy!
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