!function(f,b,e,v,n,t,s) {if(f.fbq)return;n=f.fbq=function(){n.callMethod? n.callMethod.apply(n,arguments):n.queue.push(arguments)}; if(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0'; n.queue=[];t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e)[0]; s.parentNode.insertBefore(t,s)}(window, document,'script', 'https://connect.facebook.net/en_US/fbevents.js'); fbq('init', '763011400490085'); fbq('track', 'PageView');

Type to search

Dinner Recipes Hand Picked Recipes Lunch Recipes Must Have Recipes

Chicken Parm Sandwich Recipe

Here is a recipe from the revered Laura Vitale. Her recipes are truly tasty and I recommend giving them all a try!


  •  4 6 oz Pieces of Chicken Breast, pounded thinly
  •  2 Cloves of Garlic, minced
  •  1 Small Onion, finely chopped
  •  1 Fresno Chili, deseeded and finely minced
  •  2 Tbsp of Fresh Chopped Parsley
  •  2 Tbsp of Fresh Chopped Basil
  •  24 oz can of Tomato Passata or Crushed Tomatoes
  •  2 Tbsp of Olive Oil
  •  4oz Ball of Mozzarella, thinly sliced
  •  Freshly Grated Parmiggiano Reggiano (parmesan cheese)
  •  Salt and Pepper to taste
  •  4 Steak Rools or any other crusty Italian rolls, split in half


    • 1) In a saucepan over medium heat, add the oil and let it get a little hot, add the onion, garlic, Fresno and half of the parsley and basil and let it all cook together for about 4 minutes or until the veggies have softened.


    • 2) Add the tomato passata, and partially cover the pan with a lid, reduce the heat to medium low and let it simmer for about 15 minutes.


    • 3) In an oven proof skillet over medium heat, add a couple tablespoons of olive oil and let that preheat until its really nice and hot.


    • 4) Season the chicken breast with some salt and pepper ad place them seasoned side down in the hot pan, season the other side and cook them for 4 to 5 minutes on each side or until fully cooked through.


    • 5) Remove the lid from the saucepan, season the sauce with salt and pepper and the remaining herbs.


    • 6) Ladle some of the sauce on top of each piece of chicken breast, lay a couple of slices of mozzarella on top, and cover it all with some good parmesan cheese.


    • 7) Pop the whole thing under a broiler along with the Italian crispy rolls and just leave them under the broiler for a couple minutes, long enough to toast the bread and melt the cheese.


    • 8) Allow them to cool for about 2 minutes before you assemble otherwise the cheese will slide when you try to cut them.




Author and Credits: Laura in the Kitchen


Leave a Comment

Your email address will not be published. Required fields are marked *