YOUR SOLIN GENERATED RECIPE
Baked Chicken Parmesan Sub
Tender chicken breast baked with a crisp panko-herb crust, nestled in a toasted Italian roll and topped with bubbling mozzarella and rich marinara.
INGREDIENTS
5 oz Chicken breast
0.5 small Italian sub roll Italian sub roll
0.25 cup Marinara sauce
0.5 oz Part-skim mozzarella cheese
1 tbsp Grated parmesan cheese
0.5 tbsp Panko breadcrumbs
0.25 large Egg Egg
0.25 tsp Dried oregano
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Olive oil
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Slice the chicken breast into thin strips or a flat cutlet that will fit the length of your sub roll.
In a shallow bowl, whisk the egg. In a separate bowl, combine the panko breadcrumbs, grated parmesan, oregano, garlic powder, sea salt, and black pepper.
Dip each piece of chicken into the egg wash, then press firmly into the panko mixture until thoroughly coated.
Place the chicken on the prepared baking sheet, drizzle with olive oil, and bake for 12-15 minutes until golden and cooked through.
While the chicken bakes, slice the sub roll open and lightly toast it in the oven for 2 minutes.
Spread half of the marinara sauce onto the toasted roll, place the baked chicken inside, and top with the remaining marinara and mozzarella cheese.
Return the sub to the oven for 2-3 minutes until the cheese is melted and bubbling.