Chicken Prosciutto Sub

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 982kcal

Ingredients

Chamomile Iced Tea

  • 4 cups Water
  • 2 Chamomile tea bags
  • 1-2 TBSP Honey or sugar (adjust to taste)
  • Ice cubes for serving

Chicken Cutlet Prosciutto Sub

  • 8 oz Chicken breast boneless skinless butterflied
  • ½ cup All-purpose flour
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • ½ tsp Garlic powder
  • ½ tsp Paprika
  • 1 large Egg
  • ½ cup Seasoned bread crumbs (preferably Italian-style)
  • 2 TBSP Extra-virgin olive oil
  • 2 Sub rolls
  • 1 cup Arugula
  • 4 slices Prosciutto
  • 4 oz Fresh mozzarella sliced
  • ¼ cup Roasted red peppers sliced
  • 2 TBSP Fresh basil chopped
  • Balsamic glaze for drizzling
  • 1 cup Carrots peeled and cut, 3 inch-long sticks
  • ¼ cup Ranch dressing

Pesto Mayo

  • 2 TBSP Pesto sauce
  • 2 TBSP Mayonnaise

Vinaigrette

  • 1 tsp Red wine vinegar
  • 3 tsp Extra-virgin olive oil
  • ½ tsp Dijon mustard
  • ½ tsp Italian seasoning
US Customary - Metric

Instructions

  • Bring water to a boil. Remove from heat and add the chamomile tea bags. Let steep for 10 minutes. For a stronger flavor, you can steep for a few more minutes. Remove the tea bags. Stir in 1-2 TBSP honey or sugar while the tea is still warm, adjusting to taste. Refrigerate to cool.
  • Prep Chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper. Gently pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
  • Season Chicken: In a shallow bowl, mix together the flour, salt, black pepper, garlic powder, and paprika. In another bowl, beat egg. Place the breadcrumbs in a third shallow bowl.
  • Bread Chicken: Dredge each chicken breast in the seasoned flour, shaking off excess. Dip into the beaten egg, allowing excess to drip off. Coat with breadcrumbs, pressing lightly to adhere.
  • Heat olive oil in a large skillet over medium heat. Add the breaded chicken and cook for 4 - 5 minutes per side, or until golden brown and cooked through (internal temperature should reach 160°F | 71°C). Transfer to a plate and cover loosely with foil to keep warm.
  • Prepare Rolls: While the chicken is cooking, slice the hoagie rolls lengthwise. Toast them lightly if desired.
  • Mix together the ingredients for the vinaigrette. Then toss with arugula.
  • Mix together the mayo and pesto.
  • Assemble Sandwiches: Spread pesto mayo inside each roll. Layer the roll with arugula, chicken cutlet, prosciutto, basil, and roasted peppers, and drizzle of balsamic glaze. Cut in half.
  • Serve sub with carrots and ranch and chamomile iced tea.

Nutrition

Calories: 982kcal | Carbohydrates: 54g | Protein: 50g | Fat: 62g | Saturated Fat: 17g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 236mg | Sodium: 2327mg | Potassium: 862mg | Fiber: 4g | Sugar: 19g | Vitamin A: 12264IU | Vitamin C: 15mg | Calcium: 422mg | Iron: 13mg

Chicken Prosciutto Sub

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2
Calories 982 kcal

Ingredients
 
 

Chamomile Iced Tea

  • 4 cups Water
  • 2 Chamomile tea bags
  • 1-2 TBSP Honey or sugar (adjust to taste)
  • Ice cubes for serving

Chicken Cutlet Prosciutto Sub

  • 8 oz Chicken breast boneless skinless butterflied
  • ½ cup All-purpose flour
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • ½ tsp Garlic powder
  • ½ tsp Paprika
  • 1 large Egg
  • ½ cup Seasoned bread crumbs (preferably Italian-style)
  • 2 TBSP Extra-virgin olive oil
  • 2 Sub rolls
  • 1 cup Arugula
  • 4 slices Prosciutto
  • 4 oz Fresh mozzarella sliced
  • ¼ cup Roasted red peppers sliced
  • 2 TBSP Fresh basil chopped
  • Balsamic glaze for drizzling
  • 1 cup Carrots peeled and cut, 3 inch-long sticks
  • ¼ cup Ranch dressing

Pesto Mayo

  • 2 TBSP Pesto sauce
  • 2 TBSP Mayonnaise

Vinaigrette

  • 1 tsp Red wine vinegar
  • 3 tsp Extra-virgin olive oil
  • ½ tsp Dijon mustard
  • ½ tsp Italian seasoning

Instructions
 

  • Bring water to a boil. Remove from heat and add the chamomile tea bags. Let steep for 10 minutes. For a stronger flavor, you can steep for a few more minutes. Remove the tea bags. Stir in 1-2 TBSP honey or sugar while the tea is still warm, adjusting to taste. Refrigerate to cool.
  • Prep Chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper. Gently pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
  • Season Chicken: In a shallow bowl, mix together the flour, salt, black pepper, garlic powder, and paprika. In another bowl, beat egg. Place the breadcrumbs in a third shallow bowl.
  • Bread Chicken: Dredge each chicken breast in the seasoned flour, shaking off excess. Dip into the beaten egg, allowing excess to drip off. Coat with breadcrumbs, pressing lightly to adhere.
  • Heat olive oil in a large skillet over medium heat. Add the breaded chicken and cook for 4 - 5 minutes per side, or until golden brown and cooked through (internal temperature should reach 160°F | 71°C). Transfer to a plate and cover loosely with foil to keep warm.
  • Prepare Rolls: While the chicken is cooking, slice the hoagie rolls lengthwise. Toast them lightly if desired.
  • Mix together the ingredients for the vinaigrette. Then toss with arugula.
  • Mix together the mayo and pesto.
  • Assemble Sandwiches: Spread pesto mayo inside each roll. Layer the roll with arugula, chicken cutlet, prosciutto, basil, and roasted peppers, and drizzle of balsamic glaze. Cut in half.
  • Serve sub with carrots and ranch and chamomile iced tea.

Nutrition

Calories: 982kcalCarbohydrates: 54gProtein: 50gFat: 62gSaturated Fat: 17gPolyunsaturated Fat: 17gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 236mgSodium: 2327mgPotassium: 862mgFiber: 4gSugar: 19gVitamin A: 12264IUVitamin C: 15mgCalcium: 422mgIron: 13mg
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