Chicken Parmesan Meatball Subs
Ingredients:
1 1/2 pounds ground lean chicken
1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
1 large egg
1 cup grated Parmesan Cheese
1/2 cup whole wheat bread crumbs (pulsate 2 slices of 100% whole wheat bread) with Italian
seasoning
Handful of chopped parsley leaves
3 tablespoons extra-virgin olive oil,
Canned or homemade tomato basil spaghetti sauce
4 (6 to 8-inch) crusty whole wheat sub rolls
1 1/2 cups shredded provolone
Preparation:
Preheat oven to 425 degrees F.
Place ground chicken in a bowl and season with grill seasoning. Add egg, half of the grated cheese,
bread crumbs, parsley, and extra-virgin olive oil to the bowl. Mix the chicken and form 12 large
meatballs. Squish the balls to flatten them a bit like mini oval meatloaves. Bake the meatballs 15
minutes until golden and firm. Once the meatballs come out switch the broiler on. Remove the meat
from oven and loosen with a thin spatula. Turn meat balls in tomato sauce. Cut sub rolls making the
bottom a little deeper than the top. Hollow out a little bread and lightly toast the sub rolls under broiler.
Fill the bottoms of the breads with flattened balls and extra sauce. Combine the provolone and
remaining Parmesan. Cover the subs with cheese and return to broiler to melt the cheese until golden.
Garlic Pesto Stuffed Chicken
Ingredients:
4 boneless, skinless chicken breasts
4 cubes of light laughing cow cheese (garlic and herb flavor)
Garlic Pesto
Salt and freshly ground black pepper
Olive Oil cooking spray
Preparation:
Heat a cast iron griddle or skillet over high heat. Preheat the oven to 350 degrees F. Meanwhile, using a sharp paring knife or boning knife, make a crosswise slit at the end of each chicken
breast, cutting through the middle to form a pocket and being careful not to cut through the outside of
the chicken breast. Fill each of the pockets with 2 tablespoons of the Garlic Pesto and cube of the
laughing cow cheese. Press the cut ends together, and season the chicken breasts with salt and pepper.
Drizzle some extra-virgin olive oil on the hot griddle and add the chicken breasts. Let the meat cook
undisturbed for a few minutes. Sear to a golden brown and turn the breasts over and cook on the other
side until golden brown. Place the pan in the oven and allow the chicken to sizzle for another 5 to 7
minutes, or until the breasts are cooked through. Remove from the pan and top with drizzle of pesto.
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Ingredients:1 1/2 pounds ground lean chicken
1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
1 large egg
1 cup grated Parmesan Cheese
1/2 cup whole wheat bread crumbs (pulsate 2 slices of 100% whole wheat bread) with Italian
seasoning
Handful of chopped parsley leaves
3 tablespoons extra-virgin olive oil,
Canned or homemade tomato basil spaghetti sauce
4 (6 to 8-inch) crusty whole wheat sub rolls
1 1/2 cups shredded provolone
Preparation:
Preheat oven to 425 degrees F.
Place ground chicken in a bowl and season with grill seasoning. Add egg, half of the grated cheese,
bread crumbs, parsley, and extra-virgin olive oil to the bowl. Mix the chicken and form 12 large
meatballs. Squish the balls to flatten them a bit like mini oval meatloaves. Bake the meatballs 15
minutes until golden and firm. Once the meatballs come out switch the broiler on. Remove the meat
from oven and loosen with a thin spatula. Turn meat balls in tomato sauce. Cut sub rolls making the
bottom a little deeper than the top. Hollow out a little bread and lightly toast the sub rolls under broiler.
Fill the bottoms of the breads with flattened balls and extra sauce. Combine the provolone and
remaining Parmesan. Cover the subs with cheese and return to broiler to melt the cheese until golden.
Garlic Pesto Stuffed Chicken
Ingredients:
4 boneless, skinless chicken breasts
4 cubes of light laughing cow cheese (garlic and herb flavor)
Garlic Pesto
Salt and freshly ground black pepper
Olive Oil cooking spray
Preparation:
Heat a cast iron griddle or skillet over high heat. Preheat the oven to 350 degrees F. Meanwhile, using a sharp paring knife or boning knife, make a crosswise slit at the end of each chicken
breast, cutting through the middle to form a pocket and being careful not to cut through the outside of
the chicken breast. Fill each of the pockets with 2 tablespoons of the Garlic Pesto and cube of the
laughing cow cheese. Press the cut ends together, and season the chicken breasts with salt and pepper.
Drizzle some extra-virgin olive oil on the hot griddle and add the chicken breasts. Let the meat cook
undisturbed for a few minutes. Sear to a golden brown and turn the breasts over and cook on the other
side until golden brown. Place the pan in the oven and allow the chicken to sizzle for another 5 to 7
minutes, or until the breasts are cooked through. Remove from the pan and top with drizzle of pesto.
Free download ebooks
www.web-nutritionist.com
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