Sandwich and Wrap Recipes
Chicken Parmesan Sandwiches
An upscale chicken Parmesan sandwich recipe with toasted Ciabatta bread, crispy chicken, San Marzano style tomato sauce and melted mozzarella cheese.
Prep: 40 min | Yield: 8 servings
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
- Heat oven to 425 degrees F.
- 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.
- 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.
- Stir together flour, salt and pepper in a shallow dish.
- Stir together egg and milk in a second shallow dish.
- Stir together bread crumbs and Parmesan cheese in a third shallow dish.
- Dredge each piece of chicken lightly in flour, coat with egg wash and then with bread crumbs.
- 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.
- 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.
- Serve with remaining sauce for dipping.
Nutrition
Per serving: 490 calories, 46g carbs
Attribution
Recipe and photo used with permission from:
Conagra Brands, Inc.