Italian Chicken Sandwich

Italian Chicken Sandwich

Recipe by Chef Skip Laskody,

Harris Teeter


  • 3 tablespoons HT all-purpose flour
  • 1/2 teaspoons freshly ground black pepper
  • 4 IQF chicken breast halves, boneless
  • Natural olive oil no stick cooking spray
  • 6 tablespoons fresh lemon juice
  • 4 cloves garlic, minced
  • 4 teaspoons Worcestershire sauce
  • Dash hot pepper sauce
  • 2 tablespoons walnuts, toasted and chopped
  • 4 teaspoons grated Reggiano Parmesan cheese
  • La Brea Wheat Sandwich Rolls, sliced lengthwise
  • 4 Romaine lettuce leaves


Combine flour and pepper. Coat chicken with flour mixture, shaking off excess. Spray a 10-inch skillet with cooking spray for 2 seconds; over medium heat, lightly brown chicken on both sides. Combine lemon juice, garlic, Worcestershire and hot pepper sauce; pour over chicken. Cover; simmer for 15 minutes or until chicken is done. Sprinkle walnuts and cheese over chicken. Arrange lettuce on Hearty Wheat Sandwich Rolls; top with chicken. Serve immediately.

Serves: 4