Print

Open Faced Chicken Parmesan Sandwiches

Upgrade your Chicken Parmesan Sandwich in flavor and nutrition with this special ingredient!

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 6 sandwiches. 1x

Ingredients

Scale
  • 1/4 cup whole wheat flour
  • 1 egg
  • 1/4 cup buttermilk
  • 2/3 cup whole wheat panko or whole wheat breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 pound boneless chicken breasts
  • 3 whole wheat or multi-grain 6-inch sandwich rolls, split in half
  • 1 cup low sodium pizza sauce
  • 1/2 cup Sabra Spreads Sea Salt and Cracked Pepper
  • 4 ounces fresh mozzarella, sliced
  • Chopped fresh Italian parsley (optional)

Instructions

  1. Place whole wheat flour in a small bowl. In another small bowl, whisk together egg and buttermilk. In a third small bowl, mix together panko crumbs and Parmesan cheese.
  2. Pound chicken breast so they are flattened and even. Divide/cut into six portions.
  3. Dredge each portion into flour first, then egg mixture and lastly dredge in Parmesan mixture until completely covered. Place on cooling rack until all chicken pieces are coated.
  4. Place skillet over medium heat and add oil. Add chicken and cook for 4 -5 minutes per side or until completely cooked through. Remove from skillet.
  5. Place six roll halves on baking sheet and toast under broiler (or in toaster oven) until slightly toasted. Remove (leave broiler on.)
  6. In a bowl, mix together pizza sauce and Sabra Spreads. Spoon over each piece of bread. Place chicken on top and spoon remaining pizza/Sabra sauce over each chicken portion. Add mozzarella slices on top and place sandwiches back under broiler for about 1 minute or until cheese is melted (be careful not to burn bread.)
  7. Remove from broiler and sprinkle with fresh parsley, if desired. Serve immediately with fork and knive.