Since I was a young girl my favorite meal was always Chicken Parmesan. On the rare occasion my family went out to dinner this was the meal I always ordered. The night before my wedding my parents took me out to dinner and this was the meal I got. Birthday dinners, special occasions, this is the meal I always choose. Besides a great lasagna, Chicken Parmesan is the ultimate combination of Italian flavors to me. I am always on the hunt for a restaurant that makes the perfect Chicken Parmesan. Do you have a favorite place? So far Bellaggio in Las Vegas is the best I have found. I would love to know some other places to try :)
With all of my garden marinara around I knew I would be making this meal as soon as I had time. I decided to do a little twist on an old favorite though and turn my favorite dinner into a sandwich. Eating this sandwich was everything I love about Italian food. The chicken was moist, tender and cooked with a nice golden brown Parmesan crust. The melted cheese kept everything together. The homemade marinara was full of fresh tomato flavor, the fresh basil from my garden was the perfect addition and the homemade mini french bread loaves worked great for this sandwich. Eating everything together was an Italian party in your mouth. The textures were amazing and the added pesto flavor added a whole other layer of flavor that was incredible. Whether you serve the parmesan pesto chicken in a sandwich or over a bed of noodles with marinara this technique is simple and guarantees you moist, flavorful chicken no matter how you serve it.
Hoagie Buns, Boillio Rolls or Homemade Mini French Breads
1 jar spaghetti sauce or homemade marinara
Mozzarella Cheese or Provolone Cheese
Fresh basil leaves (optional)
4-5 boneless skinless chicken breasts, pounded thin to 1/2 inch
1/4 cup parmesan cheese, shredded
Salt & pepper
2 Tbls. pesto
2 Tbls. melted butter
1/4 cup sour cream
1 Tbls. milk
Warm the spaghetti sauce in a sauce pan and keep warm until ready to serve. Pound the chicken breasts to 1/2 inch thick and cut into pieces the size of your hoagie buns (about 2-3 inches wide and 4-5 inches long). The thin chicken breasts will cook more evenly and quicker. Place three shallow bowls on the counter with the breadcrumbs and shredded parmesan cheese in one, flour with salt and pepper in the other and in the third the egg, pesto, sour cream, butter, milk mixture. Whisk the egg and other ingredients until smooth. Have a baking stone or greased cookie sheet ready for your prepared chicken to go onto. Preheat your oven to 425 degrees. Dip each chicken breast first in flour, covering completely. Next in the egg mixture and then finally in the breadcrumbs. Place the breaded chicken breast onto the cookie sheet. Bake the chicken pieces at 425 degrees for about 12-18 minutes (depending on the thickness and size of your chicken). Once the chicken is no longer pink in the center and is nice and golden brown, place shredded mozzarella cheese on top of each chicken piece. Broil for 2-3 minutes or until the cheese is melted and bubbly.
Cut the hoagie buns in half and place a piece of the cooked chicken on the bun. Cover with the warm marinara sauce, fresh basil leaves and serve warm. If you want extra pesto flavor you can even add some Pesto Mayo to your sandwich (1/2 cup mayo + 2 Tbls. petso). It adds even more pesto flavor and is awesome!
Broil the chicken to melt the cheese and get a nice golden brown color to the chicken.
The three different coatings makes this chicken have extra flavor and crunch!
Costco pesto is awesome! I buy it, divide it into 2 Tlbs. portions in tupperwares and keep it in my freezer at all times.