Hi guys! Today I’ll be sharing with you how to make a creamy roasted red pepper soup with chicken Parmesan sandwhiches. I hope you all enjoy!
Ingredients Used:
For The Sandwhiches:
2 chicken breasts, cut in half and pounded thin
Salt
Black Pepper
1/2 cup all purpose flour
Garlic powder
Black pepper
Italian seasoning
Paprika
Onion powder
3/4 cup plain breadcrumbs
2 tbsp Parmesan cheese
3 eggs, scrambled
3 tbsp butter, melted
2 garlic cloves, minced
1 tbsp fresh parsley, chopped
1 tbsp Parmesan cheese
Sub rolls
Marinara
Mozzarella cheese, shredded or sliced
Parmesan cheese, grated
For The Soup:
1 tbsp butter
1 tbsp olive oil
1/2 small onion, diced
3 garlic cloves, minced
1 tbsp tomato paste
Paprika
16oz jar roasted red peppers
1 cup chicken broth
Salt
Black pepper
Italian seasoning
Pinch sugar
1/2 cup heavy whipping cream
Thank you all for watching!
#creamy #soup #chicken #parmesan #sandwhich #recipe #dinner
Today we’re making a creamy roasted red pepper soup with a garlic bread chicken parm sandwich. We’re going to start by slicing two chicken breasts in half. Then pound them out thin and season both sides with salt and black pepper. We’re then going to work on our dredging station. So to a plate, add in half a cup of allpurpose flour. Then season with garlic powder, black pepper, salt, Italian seasoning, paprika, and onion powder. Let’s give our flour a good whisk. Then to a separate dish, add in 3/4 of a cup of plain breadrumbs. Then grate in two tablespoons of Parmesan cheese and season with more Italian seasoning, paprika, salt, onion powder, garlic powder, and black pepper. Let’s give that a good whisk as well. Then to our final dish, we’re going to crack in three eggs and give that a whisk as well. After whisking our eggs, let’s lightly coat the bottom of a large pan with some oil and allow it to heat up over mediumigh heat. Once our oil heats up, we’re going to dredge our chicken and our seasoned flour. Shake off the excess, then add it to our scrambled eggs, then press it into our seasoned breadcrumbs. Once our chicken is nice and coated, let’s add it into our hot oil and allow it to cook for 3 to four minutes on each side or until golden and crispy. We’re then going to melt down 3 tablebsp of butter in a small bowl. Then add in two minced garlic cloves, 1 tbsp of fresh chopped parsley and 1 tbsp of parmesan cheese. Give that a good mix. We’re going to slice four sub rolls in half and brush our butter mixture on the top and bottom bread. Let’s now add our bread on a flat heated pan and allow them to toast for 2 minutes or until golden and crispy. Just be sure to flip the bread and toast the other side as well. We’re now going to spoon some marinara on our bottom bread. Then add on our crispy chicken. Then top with more sauce, mozzarella, and parmesan cheese. We’re now going to broil these open face for 1 to 2 minutes or until the cheese melts. While we begin making our soup, to a pot over medium high heat, we’re going to begin heating 1 tbsp of butter along with 1 tbsp of olive oil. Then add in half of a small diced onion and three minced garlic cloves and sauté them for 2 to 3 minutes or until they soften. Once our onions have softened, let’s stir in 1 tbsp of tomato paste along with some paprika and allow that to cook for 1 minute. It’s been 1 minute. We’re now going to add in a 16 oz jar of roasted red peppers along with one cup of chicken broth. Then season with salt, black pepper, Italian seasoning, and a pinch of sugar. Then give that a good stir and allow our soup to simmer for 5 minutes. After simmering our soup, we’re going to add it into a blender. Then carefully blend until smooth. After blending our sauce, we’re going to pour it back into our pot. Then pour in half a cup of heavy whipping cream and season with more Italian seasoning, salt, and black pepper. Give that a quick stir. Then we’re going to allow our soup to simmer for 3 minutes. Finally, after serving, our creamy roasted red pepper soup is done and ready to enjoy.
Dining and Cooking