Recipe: Italian Shredded Chicken Sandwiches

Italian Shredded Chicken Sandwiches

Need an easy meal when you get home this summer from a family outing or softball game? This one you can throw together in seconds and will give you a hot meal later.

3-4 chicken breasts (just depends on how much you need)

Italian salad dressing

Simply put the chicken breasts in your crockpot and cover with the dressing. Cook on low around four hours - when done - shred with two forks and let soak up the dressing.

Serve on sub buns with Colby or Pepper jack slices of cheese.

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Recipe: Chicken Parmesan

Chicken Parmesan This is a delicious recipe from Magnolia Table: Volume 2. 2 boneless, skinless chicken breasts 1/4 tsp. kosher salt 1/4 tsp. freshly ground black pepper 2 large eggs 1 tsp. garlic salt 1 sleeve (30-40) buttery crackers, crushed 4 oz. Parmesan cheese, grated (about 1 cup) 2 tbsp. olive oil 1 tsp. fresh lemon juice 1/2 cup mayo 1 tbsp. chopped fresh parsley (optional) Preheat the oven to 400 degrees. (I cut the chicken breasts in half to make thinner.). Season with salt and pepper. In a medium bowl, whisk together the eggs and garlic salt until combined. In another bowl, combine the crackers and 1/2 cup of the Parmesan. Dredgs each chicken breast in the egg mixture, then in the cracker mixture, and set the chicken aside on a plate. In a large skillet, heat 1 tbsp of the oil over medium heat. Add 2 pieces of the chicken and cook until the cracker coating is crispy and golden brown, 3 or 4 minutes on each side. Remove to a sheet pan or b...

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