This chicken parmigiana sandwich is one of the go-to recipes in my house. Not only does it make a pretty terrific sandwich, but you can also just make the chicken and toss it together with some good penne marinara and a crisp Caesar salad for a full-on italian meal. Quick and easy too – this recipe can be executed with 10 minutes prep and makes great leftovers.
1/4 cup fat-free Italian salad dressing
1/3 cup seasoned bread crumbs
1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
1 cup canned tomato sauce
1 tbsp basil
1 tbsp oregano
1/4 cup part-skim mozzarella cheese, shredded
4 Italian rolls or 8 slices Italian bread, toasted
Preheat oven to 400°F. Coat a baking pan with cooking spray.
Place Italian dressing and bread crumbs in separate shallow bowls. Dip chicken in dressing and turn to coat; dip chicken in bread crumbs and turn to coat.
Mix the basil and oregano with the tomato sauce.
Place chicken in prepared pan and bake for 15 minutes. Top with tomato sauce and cheese and bake until chicken is no longer pink, about 10 minutes more.
Place each chicken breast on the roll or bread and serve your chicken parmigiana sandwich immediately.