Parmesan Chicken Sandwich with Broiled Mozzarella & Sun-Dried Tomato Pesto Parmesan Chicken Sandwich with Broiled Mozzarella & Sun-Dried Tomato Pesto
Parmesan Chicken Sandwich with Broiled Mozzarella & Sun-Dried Tomato Pesto
Parmesan Chicken Sandwich with Broiled Mozzarella & Sun-Dried Tomato Pesto
Logo
Recipe - Frankston #713
Parmesan Chicken Sandwich with Broiled Mozzarella & Sun-Dried Tomato Pesto
0
Servings4
Cook Time45 Minutes
Calories1060
Ingredients
PESTO: 1 (6 oz) jar oil-packed sun-dried tomatoes, drained
1/2 cup parmesan cheese, grated
1/4 cup fresh basil leaves
3 cloves garlic
2 Tbs pine nuts
3/4 cup olive oil
1 Tbs lemon juice
CHICKEN: 4 boneless, skinless chicken breasts
1/2 tsp salt
1/4 tsp black pepper
1 cup flour
3 eggs
1 1/2 cups panko breadcrumbs
1/2 cup parmesan, grated (divided)
1 Tbs dried oregano
1 Tbs dried basil
vegetable oil, for frying
1 cup mozzarella, grated
1 cup arugula leaves
1 Tbs extra virgin olive oil
1 tsp balsamic vinegar
4 sandwich buns
Directions
  1. Add all pesto ingredients to food processor. Pulse to combine. Process until smooth; set aside.
  2. Sprinkle chicken with salt and pepper. Using three shallow bowls, add flour to one bowl. In next bowl, lightly beat eggs. In third bowl, combine breadcrumbs, 1/4 cup parmesan, oregano and basil. Coat each chicken breast in flour, shaking off excess. Dip chicken in egg and then breadcrumb mixture. Set coated chicken aside on a plate. 
  3. Over medium heat, add vegetable oil to deep skillet. Heat oil to 350° F. Carefully, add chicken to pan, cooking two pieces at a time. Cook until golden on both sides, about 5 minutes per side. Transfer to foil-lined baking sheet. Repeat with remaining chicken. Place in 350° F oven for 10 minutes to finish cooking.
  4. Remove chicken from oven. Top each chicken breast with 1/4 cup mozzarella. Divide remaining parmesan between chicken breasts. Heat broiler to high. Place chicken under broiler to melt cheese, about 2 minutes. Remove when cheese begins to bubble.
  5. Combine arugula, olive oil and balsamic in bowl. Toss to combine. Spread a generous layer of pesto on buns. Add a chicken breast and some arugula to each sandwich. 

 

Nutritional Information

Calories: 1060, Fat: 65 g (14 g Saturated Fat), Cholesterol: 106 mg, Sodium: 1166 mg, Carbohydrates: 73 g, Fiber: 5 g, Protein: 51 g.

0 minutes
Prep Time
45 minutes
Cook Time
4
Servings
1060
Calories

Shop Ingredients

Makes 4 servings
PESTO: 1 (6 oz) jar oil-packed sun-dried tomatoes, drained
Not Available
1/2 cup parmesan cheese, grated
Not Available
1/4 cup fresh basil leaves
Not Available
3 cloves garlic
Not Available
2 Tbs pine nuts
Not Available
3/4 cup olive oil
Not Available
1 Tbs lemon juice
Not Available
CHICKEN: 4 boneless, skinless chicken breasts
Not Available
1/2 tsp salt
Not Available
1/4 tsp black pepper
Not Available
1 cup flour
Not Available
3 eggs
Not Available
1 1/2 cups panko breadcrumbs
Not Available
1/2 cup parmesan, grated (divided)
Not Available
1 Tbs dried oregano
Not Available
1 Tbs dried basil
Not Available
vegetable oil, for frying
Not Available
1 cup mozzarella, grated
Not Available
1 cup arugula leaves
Not Available
1 Tbs extra virgin olive oil
Not Available
1 tsp balsamic vinegar
Not Available
4 sandwich buns
Not Available

Nutritional Information

Calories: 1060, Fat: 65 g (14 g Saturated Fat), Cholesterol: 106 mg, Sodium: 1166 mg, Carbohydrates: 73 g, Fiber: 5 g, Protein: 51 g.

Directions

  1. Add all pesto ingredients to food processor. Pulse to combine. Process until smooth; set aside.
  2. Sprinkle chicken with salt and pepper. Using three shallow bowls, add flour to one bowl. In next bowl, lightly beat eggs. In third bowl, combine breadcrumbs, 1/4 cup parmesan, oregano and basil. Coat each chicken breast in flour, shaking off excess. Dip chicken in egg and then breadcrumb mixture. Set coated chicken aside on a plate. 
  3. Over medium heat, add vegetable oil to deep skillet. Heat oil to 350° F. Carefully, add chicken to pan, cooking two pieces at a time. Cook until golden on both sides, about 5 minutes per side. Transfer to foil-lined baking sheet. Repeat with remaining chicken. Place in 350° F oven for 10 minutes to finish cooking.
  4. Remove chicken from oven. Top each chicken breast with 1/4 cup mozzarella. Divide remaining parmesan between chicken breasts. Heat broiler to high. Place chicken under broiler to melt cheese, about 2 minutes. Remove when cheese begins to bubble.
  5. Combine arugula, olive oil and balsamic in bowl. Toss to combine. Spread a generous layer of pesto on buns. Add a chicken breast and some arugula to each sandwich.