3 large boneless skinless chicken breasts (1 lb.), cut horizontally in half
3 Tbsp. olive oil, divided
6 bolillos, split
1 clove garlic, cut diagonally in half
6 leaf lettuce pieces
1/2 cup OLIVO by CLASSICO Traditional Pasta Sauce, warmed
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Let's Make It
Spray baking sheet with cooking spray. Combine first 5 ingredients in shallow dish. Moisten chicken with water. Add chicken pieces, 1 at a time, to coating mixture, turning to evenly coat both sides of each chicken piece. Place on prepared baking sheet. Lightly press coating mixture into chicken pieces to secure. Top with any remaining coating mixture.
Reserve 1 Tbsp. oil for brushing onto split bolillos. Heat 1 Tbsp. of the remaining oil in large skillet on medium heat. Add 3 chicken pieces; cook 4 to 5 min. on each side or until done. Repeat with remaining oil and chicken. Meanwhile, toast cut sides of bolillos; rub with garlic pieces, then brush with reserved oil.
Place lettuce on bottom halves of bolillos; top with chicken and pasta sauce. Cover with tops of bolillos.
Add tomato slices to sandwiches.
Prepare using hoagie or submarine rolls.
How to Toast the Bolillos
Heat broiler. Place bolillos, cut sides up, on baking sheet. Broil, 4 inches from heat, 2 to 3 min. or until lightly toasted.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 63g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.