Chicken Parmesan Sandwiches

An upscale chicken Parmesan sandwich recipe with toasted Ciabatta bread, crispy chicken, San Marzano style tomato sauce and melted mozzarella cheese.

Chicken Parmesan Sandwiches

Ingredients

  • 1 (28 ounce) can Hunt’s® San Marzano Style Garlic, Olive Oil & Basil Tomatoes
  • 2 tablespoons Hunt's® Tomato Paste
  • 1/4 teaspoon dried oregano
  • 1 loaf ciabatta bread, halved lengthwise
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 egg
  • 2 tablespoons milk
  • 3/4 cup Italian-style bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 pound boneless skinless chicken breast cutlets, pounded to an even thickness
  • 3/4 cup vegetable oil
  • 6 ounces fresh mozzarella cheese, sliced
  • 1 tablespoon chopped fresh basil

Instructions

  1. Heat oven to 425 degrees F.
  2. Pour tomatoes, tomato paste and oregano into blender and puree until smooth. Pour into small saucepan and bring to a boil. Reduce heat to low and continue cooking until sauce is thickened, 20 to 25 minutes.
  3. Brush cut sides of bread with olive oil. Place cut side-down on a baking sheet. Bake for 10 minutes, until golden brown and toasted.
  4. Stir together flour, salt and pepper in a shallow dish.
  5. Stir together egg and milk in a second shallow dish.
  6. Stir together breadcrumbs and Parmesan cheese in a third shallow dish.
  7. Dredge each piece of chicken lightly in flour, coat with egg wash and then with breadcrumbs.
  8. Heat vegetable oil in a 10 inch skillet over medium heat to 350 degrees F. Fry chicken in batches until golden brown and crispy, 2 to 4 minutes per side. Drain on a paper towel-lined plate.
  9. Place chicken on bottom half of toasted bread. Ladle about 1 cup tomato sauce over chicken and top with sliced mozzarella. Bake until cheese melts, about 5 minutes. Sprinkle basil over cheese. Place top of bread on sandwich and cut sandwich into desired serving sizes.
  10. Serve with remaining sauce for dipping.

Prep: 40 min | Yield: 8 servings

Nutrition Information: 490 calories, 46g carbs

Recipe and photo used with permission from: Conagra Brands, Inc.

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