I wanted to make Chicken Parm for dinner, but cheese is off the menu for a little while. So I dub these Italian Chicken Sandwiches! They were really, really delicious and since they’re baked instead of fried, they’re better for my waistline!
Chicken:
4 Chicken Breasts; pounded to 1” thickness
2 large Eggs; whisked
2 cups Flour; divided
1 ½ cups Italian Breadcrumbs
1 Tablespoon Garlic Powder; divided
1 teaspoon Italian Herbs; divided
Salt and Pepper to taste
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Sandwich:
4 large Buns
2 cups Marinara Sauce
1 teaspoon fresh Basil; chopped
- Preheat oven to 400°F.
- Place the eggs, half of the flour and breadcrumbs in their own shallow dishes. In the breadcrumb dish, add the remaining flour and mix. Divide the herbs and spices between the 3 dishes.
- Pat the chicken dry and dredge through the flour, tapping off any excess. Dredge through the egg mixture, then the flour, back to the egg and finally dredge through the breadcrumbs.
- Place on a baking sheet with a wire rack and bake for 15 minutes before flipping over to crisp the bottom. Bake an additional 15 minutes or until the internal temperature of the chicken reaches 145°F.
- Toast the buns before placing the chicken over the bottom half. Scoop the marinara over the chicken and top with the chopped fresh basil. Place the top half of the bun on top and serve.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 