Chicken Parmesan Sandwich - Lunch - Recipes

Chicken Parmesan Sandwich

Serves 4

Recipe

Marinara sauce

8 ounces whole milk mozzarella, grated

2 boneless, skinless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1 tablespoon water
1 cup seasoned Italian bread crumbs
1 Italian Ciabatta loaf, buttered and toasted

2 tablespoons Unsalted butter, softened

1/4 cup freshly grated Parmesan cheese

Marinara Sauce Recipe

2 tablespoons extra-virgin olive oil

1 small onion, chopped

1 stalk celery, rough chop

1 carrot, peeled and roughly chopped

2 garlic cloves, finely chopped

2 (28-ounce) cans imported Italian whole tomatoes

2 teaspoons sugar

1 teaspoon Italian seasoning

3 tablespoons of Parmesan cheese, grated

Salt and freshly ground pepper to taste

Heat the oil in a pot then add the onions, celery and carrots, cook over medium heat for 5-6 minutes.  Add the garlic and cook another 1-2 minutes then add the tomatoes, sugar, Italian seasoning, Parmesan cheese, salt and pepper.  Continue cooking for 30-40 minutes until the tomatoes have broken down.  Check for seasoning. Remove the celery and carrots, discard (or eat the carrots like I do – they are soft and delicious).

Using an immersion blender, blend until smooth or blend in a food processor or blender.

Preparing the Chicken

Preheat oven to 400 degrees.

Cut the chicken breasts lengthwise in half, then pound to a ½-inch thickness. You can use either a meat mallet or a rolling pin. Helpful hint: When pounding the chicken, place between sheets of plastic wrap with a few drops of water on the chicken to prevent sticking and tearing.

In a shallow bowl beat the eggs with one tablespoon of water, set aside. Place the bread crumbs on a plate, set aside. Season both sides on the chicken with salt and pepper then dip into the egg mixture covering completely. Place each chicken breast, one at a time on the bread crumbs, turn over to coat both sides then place on a baking sheet.  Bake for 25 minutes.

Remove from the oven and spoon the marinara sauce on top of each chicken breast then top with the grated mozzarella. Return to the oven and continue baking for 4-5 minutes until the cheese has melted. Remove from the oven and then prepare the bread.

Cut the Ciabatta loaf lengthwise in half, butter both sides and sprinkle with the Parmesan cheese then toast, buttered sides up, in the oven until lightly golden brown.  Place the loaf together then cut into 4 equal sections.

Place the Parmesan chicken onto your prepared toasted Ciabatta bread and enjoy!