Easiest Way to Prepare Perfect Mozzy Chicken Baked Sandwiches

Mozzy Chicken Baked Sandwiches. Mozzy Chicken Baked Sandwiches I have a very unfortunate digestive system, I would tell you how that came to be however we are talking food and digesting it, so suffice it to say that I use cream, milk, and dry or powdered milk often because it helps me to digest food, especially spicy or high acidity foods like tomatoes. Just before placing the sandwiches into the oven, open the sandwiches and place the remaining saved off egg scramble. Bake sandwiches until browned and toasty, no more moisture on bread, though lots of yummy sauciness inside sandwiches.

Chicken Parmesan goes sandwich style in these easy and portable Oven Baked Chicken Parmesan Sandwiches. Breaded chicken is topped with marinara, cheese and basil, layered on a roll, then baked in a foil packet. There is a thing here (I don't know - maybe they do this everywhere) called the Parade of Homes. You can have Mozzy Chicken Baked Sandwiches using 48 ingredients and 8 steps. Here is how you cook it.

Ingredients of Mozzy Chicken Baked Sandwiches

1. You need of Chicken breast (organic, skinless).
2. You need of Extra virgin olive oil.
3. You need of sea salt and pepper.
4. Prepare of eggs beaten with a bit of milk.
5. Prepare of Sauce.
6. You need of Leave oil in electric frying pan and reheat to 250 degrees F, or a bit hotter. Add.
7. You need of about two thirds of a cup of spaghetti sauce.
8. It's of dried Italian seasoning.
9. Prepare of sea salt and pepper (a pinch at a time).
10. Prepare of fresh or dried basil.
11. Prepare of minced or crushed garlic.
12. Prepare of Worcestershire sauce.
13. Prepare 2-3 teaspoons of lime juice.
14. Prepare of extra virgin olive oil.
15. It's 1/2-1 C of frozen mixed vegetables.
16. It's 1 T of butter.
17. Prepare 1/4 C of Red Wine.
18. Prepare 1-2 T of Balsamic Vinegar.
19. You need of peach spread or paste (slice off a few slices of fresh peach, sear on both sides and smash removing skin, frying up skin for salad crumble later).
20. Prepare 1/4 C of milk (or so).
21. You need of Italian Bread.
22. You need of smear with extra virgin olive oil.
23. Prepare slice of slab of mozzarella cheese into thick slices (about two or three slices).
24. You need slice of slab of extra sharp or sharp cheddar cheese into thick slices (about one or two slices).
25. Prepare of Chicken preparation.
26. It's of Fork the chicken apart then pour on top of the chicken.
27. You need of crushed fennel.
28. Prepare of dried or fresh basil.
29. You need of crushed thyme.
30. You need a few of squeezes of lime juice.
31. Prepare of sea salt and pepper (pinch at a time).
32. Prepare 1 t of capers.
33. It's of caviar.
34. You need of Salad.
35. It's of (using whatever you have on hand is the whole point).
36. You need of Grilled peach slices (about half to a whole peach).
37. You need of chopped dates (1-2 T).
38. It's of Sliced, chopped cucumber (remove most of the skin).
39. You need of Sliced, chopped Kalamata olives.
40. You need of Fennel.
41. It's of Thyme.
42. Prepare of Toasted coconut.
43. Prepare of Balsamic Vinegar.
44. You need 1 slice of sliced jalapeno pepper (diced).
45. It's of Brown sugar (2-3 T soft).
46. You need of Sea salt and pepper (a pinch at a time for taste).
47. It's of /* TASTE all food before serving it or eating it--taste it before adding each ingredient.
48. You need of old Bay (sprinkle lightly).

These sandwiches are great when you want a quick supper, but not something from the freezer. Your favorite fast food sandwich just got a little bit better. Soaked in a tangy, pickle juice solution, the chicken is then dredged in flour and tossed in an egg mixture. After a hot pan sear, the chicken breasts acquire a crispy, crunchy outside, while maintaining a succulent, flavorful interior.

Mozzy Chicken Baked Sandwiches instructions

1. Heat olive oil in electric fry pan browning chicken lightly on each side after dipping breasts into egg and lightly adding salt and pepper Remove from pan, place on paper towel. Remove two or three breast slices and freeze the remainder. NOTE: I add the unused egg and pull out the light scramble without mixing it much and set it aside for plating..
2. Sauce. Add together all the sauce ingredients and allow to simmer adding wine then milk, alternating for flavor. Add seasoning, especially salt if necessary by the small pinch..
3. Hand fluff the pulled chicken with the spices and toss the chicken into the sauce once the sauce is creamy and savory. Add a little more wine, olive oil, and milk to obtain a creamy tasty consistency. Salt only if necessary, under salt before ruining this dish with too much salt--never over salt, though it is okay to over-pepper. Saute to meld flavors with meat..
4. In the electric skillet push all the chicken and sauce to one side, lay down one slice of oiled bread and scoop the chicken sauce all over the bread slice. Add the other slice of oiled bread. Fry lightly in olive oil, though it is yummy to obtain a bit of a darkness to the fry a darker brown. Add all the cheese to the chicken and allow to begin to melt..
5. The sandwiches will probably be falling into pieces, but that is the plan. Lift the sandwiches, in pieces if necessary, out onto a small cooking sheet or pan for the oven, and continue to place pieces on the sheet until there is nothing left in the fry pan. Preheat the convection oven to turbo or 400 degrees F. Just before placing the sandwiches into the oven, open the sandwiches and place the remaining saved off egg scramble..
6. Bake sandwiches until browned and toasty, no more moisture on bread, though lots of yummy sauciness inside sandwiches..
7. Salad. Slice grilled or fried peach slices to make bite size pieces. Do the same to the cucumber, which should be icy cold. Splash with lime juice and hand toss. Toss lightly the warm and the cold, add the dry spices and the dates or figs. Into a small bowl add the olive oil, wine, balsamic vinegar, and remaining spices with a splash of lime. Crunch up a handful of corn chips and layer corn chips with salad into a ramekin and serve cold..
8. Using a cutter or glass, place cutter over baked sandwich and lift with a spatula. Place on a plate in a pair or a trio with the ramekin also placed on the plate. Sprinkle the sandwich cutouts lightly with caviar. Serve with red wine and ice cold water with lime juice sprinkled into the water for flavor and freshness..

Served with toasted buns and adorned with pickle chips, this sandwich will make you seriously. Place chicken breasts into a Glad® gallon bag and pound until they are ¾ of an inch thick (optional). Place the chicken breasts in a baking dish to fit. Brush with the melted butter or olive oil on both sides. Sprinkle or shake the ranch seasoning mix over the chicken on both sides.