Chicken Parmesan Sandwiches

Ingredients

• 1 clove garlic 
• 0.3 tsp garlic powder 
• 0.8 cup italian* five cheese blend shredded kraft
• 2 tsp penzey's southwest seasoning dried italian
• 6 leaf lettuce pieces 
• 3 Tbsp olive oil divided
• 0.3 cup parmesan cheese grated kraft
• 0.5 cup classico family favorites pasta sauce warmed traditional
• 6 oz shake ‘n bake seasoned panko seasoned coating mix 
• 1 lb chicken breasts boneless skinless
• 6  bolillos split
• 6  bolillos split

Equipment

• frying pan
• baking sheet

Directions

1. Spray baking sheet with cooking spray.
2. Combine first 5 ingredients in shallow dish. Moisten chicken with water.
3. Add chicken pieces, 1 at a time, to coating mixture, turning to evenly coat both sides of each chicken piece.
4. Place on prepared baking sheet. Lightly press coating mixture into chicken pieces to secure. Top with any remaining coating mixture.
5. Reserve 1 Tbsp. oil for brushing onto split bolillos.
6. Heat 1 Tbsp. of the remaining oil in large skillet on medium heat.
7. 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.
8. Place lettuce on bottom halves of bolillos; top with chicken and pasta sauce. Cover with tops of bolillos.