Chicken Parmesan Sandwiches

 Recipe
These chicken parmesan sandwiches are inspired by the classic Italian dish of the same name and make a hearty lunch or dinner. 

Yield:

Makes 4 servings (serving size: 1 sandwich)

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 485
Fat 14 g
Satfat 6 g
Monofat 3 g
Polyfat 1 g
Protein 38 g
Carbohydrate 55 g
Fiber 7 g
Cholesterol 66 mg
Iron 16 mg
Sodium 942 mg
Calcium 227 mg

Ingredients

2 large egg whites, lightly beaten
1/3 cup Italian-seasoned breadcrumbs
4 tablespoons grated Parmesan cheese, divided
8 chicken breast tenders (about 12 ounces)
2 teaspoons unsalted butter
4 (2-ounce) sandwich rolls
1 cup bottled tomato-and-basil pasta sauce, warmed
1/2 cup (2 ounces) shredded provolone or part-skim mozzarella cheese

Preparation

1. Preheat broiler. Place egg whites in a shallow dish. Mix breadcrumbs and 2 tablespoons Parmesan cheese in a separate shallow dish. Dip chicken tenders in egg whites, then dredge in breadcrumbs.

2. Melt butter in a large nonstick skillet over medium-high heat. Add chicken, and cook about 3 minutes on each side or until no longer pink in center. Set aside.

3. Slice the rolls in half horizontally. Place rolls on a baking sheet, crust side down, and broil 8 inches from heat until lightly toasted, about 1 minute.

4. Spread some pasta sauce over bottom halves of rolls; top with chicken tenders, cutting to fit, if necessary. Top with more sauce; then sprinkle each with shredded provolone and remaining 2 tablespoons Parmesan. Place bottom halves under broiler to melt the cheese, about 3 minutes. Top with the remaining roll halves, and serve immediately.

Quick tip: This'll give you 20 percent of your daily calcium.

Note:

Kathy Kingsley,

March 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note