Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 8/26/24

Chicken Parmesan Sandwiches
with garlic-roasted broccoli

Active: 40 Total: 40
Original GF Paleo Vegetarian
Chicken Parmesan Sandwiches

Our shortcut breading technique makes easy work of this restaurant favorite. Cook everything hands-off in the oven and enjoy the crispy, cheesy, saucy results!

Tags
Air-Fryer Friendly
Proteins
Chicken, non-ground
Cuisines
European - Mediterranean
Save recipe
44

Ingredients

Metric
Servings:
4
Garlic-Roasted Broccoli:
  • Broccoli - 1 lb , florets
  • Garlic - 2 cloves , chopped
  • Oil, cooking - 1 Tbsp
Chicken Parmesan Sandwiches:
  • Garlic - 2 cloves , chopped
  • Cheese, provolone - 6 oz , sliced or shredded (sub mozzarella)
  • Cheese, parmesan - 2 oz , grated
  • Chicken breasts, boneless and skinless - 1 lb , halved to thin
  • Panko breadcrumbs - 1/2 cups
  • Italian seasoning - 1 tsp
  • Oil, olive - 2 Tbsp
  • Sandwich buns - 4
  • Foil - for baking
  • Mayonnaise - 2 Tbsp
  • Marinara sauce - 1 cup , plus more for serving (use your favorite store-bought)

Prep

  1. Broccoli / Garlic (portions for chicken and broccoli) - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Cheese (both types) - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  3. Chicken - Slice chicken breasts in half to thin and then pound to thin with a meat tenderizer until they are ½” / 1.25 cm thick. Slice the pieces of chicken again so they are about the right size to fit on sandwich buns. Season with some salt and pepper. (Can be done 1 day ahead)

  4. Make panko topping - In a small bowl, stir together garlic (portion for chicken), Parmesan cheese, panko, Italian seasoning, and olive oil.

  5. Sandwich buns - Slice buns if not already sliced.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat oven to 425 F / 218 C degrees and set out two baking sheets.

  2. Toss broccoli with garlic (portion for broccoli) and cooking oil and season with some salt and pepper. Spread broccoli out on the first baking sheet and transfer to the oven. Roast the broccoli until tender and beginning to brown in places, 15 to 18 minutes.

  3. While broccoli roasts, line the second baking sheet with foil and brush with some oil or coat with cooking spray. Lay chicken pieces out on the baking sheet and spread the top of each piece with a thin layer of mayonnaise (this keeps the chicken juicy and helps the panko adhere).

  4. Press panko mixture firmly onto the top of each piece of chicken. (Note: Try to keep most of the panko on the chicken. Any that falls onto the pan around the chicken may cook more quickly and burn.)

  5. Place the chicken in the oven and bake until the chicken is just cooked through and the panko is lightly browned and crisp, 7 to 12 minutes, depending on the size of the chicken pieces (be careful not to overcook).

  6. While the chicken bakes, toast the sandwich buns, if you’d like.

  7. Warm marinara sauce in the microwave.

  8. Remove the chicken from the oven and top each piece with provolone. Return to the oven and bake until cheese is melted, about 1 to 2 minutes more.

  9. Fill sandwich buns with chicken pieces. Spoon as much marinara sauce as you’d like over the chicken, then finish with bun tops.

  10. Serve sandwiches with roasted broccoli on the side and extra marinara for dipping. Enjoy!

Reviews

Ratings

0 reviews