OPEN-FACED CHICKEN PARMESAN SANDWICHES

 

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Ingredients

  • Half of an Italian loaf or baguette
  • 1 cup jarred marinara sauce, divided
  • 2 chicken cutlets
  • 1 egg, lightly beaten
  • 1 cup Italian-style breadcrumbs
  • 1/4 cup plus 2 tablespoons parmesan cheese, divided
  • 2 cups baby spinach leaves
  • 1 cup shredded mozzarella cheese

Directions

  • 1. Preheat broiler and line a cookie sheet with foil.
  • 2. Combine breadcrumbs and 1/4 cup parmesan cheese in a large dish. Dip each chicken cutlet in the egg, then in the breadcrumb mixture. Cook in a small amount of olive oil in a skillet over medium high heat until chicken is cooked through and breading is golden and crispy.
  • 3. Slice the bread in half lengthwise to make two pieces. Scoop out the bread to remove the soft inner portion. Place the bread scooped side up on the broiler tray.
  • 4. Spoon 1/4 cup of sauce into each piece of bread. Lay a piece of chicken on top and cover with 1 cup of spinach leaves. Pour another 1/4 cup of sauce over the spinach, then sprinkle each sandwich with 1/2 cup mozzarella and 1 tablespoon parmesan.
  • 5. Broil until spinach is wilted and cheese is bubbly and browned, 4 to 5 minutes. Serve hot.

Notes

Cassie Craves - adapted from edible ventures, who adapted it from So Easy, by Ellie Krieger

Categories: Lunch  Main Dish 
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