Name: Chicken Proscuitto Sub
Prep time: 15 min
Cook time: 20 min
Ingredients: 4 cups Water; 2 Chamomile tea bags; 1-2 TBSP Honey (or sugar (adjust to taste)); Ice cubes (for serving); 8 oz Chicken breast boneless skinless (butterflied); 1/2 cup All-purpose flour; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/2 tsp Garlic powder; 1/2 tsp Paprika; 1 large Egg; 1/2 cup Seasoned breadcrumbs ((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; 2 TBSP Pesto sauce; 2 TBSP Mayonnaise; 1 tsp Red wine vinegar; 3 tsp Extra-virgin olive oil; ½ tsp Dijon mustard; ½ tsp Italian seasoning

Chicken Proscuitto Sub

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Prep Time: 15

Cook Time: 20

Servings:

Calories: 929kcal

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
1/2 cup All-purpose flour
1/2 tsp Salt
1/4 tsp Black pepper
1/2 tsp Garlic powder
1/2 tsp Paprika
1 large Egg
1/2 cup Seasoned breadcrumbs (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

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Instructions

Bring the water to a boil. Remove from heat and add the chamomile tea bags. Let steep for 5 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.
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 the 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.
Cook Chicken: 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, mozzarella, basil, and roasted peppers, and drizzle of balsamic glaze. Cut in half.
Fill glasses with ice cubes and pour the chilled chamomile tea over the ice.
Serve sub with carrots and ranch and chamomile iced tea.

Nutrition