Image
Ingrédients
1 Portion
4
Gram
skinless, boneless chicken breast halves
1
Teaspoons
salt and freshly ground black pepper to taste
2
Gram
eggs
1
Cup
panko bread crumbs, or more as needed
1
Cup
grated Parmesan cheese, divided
2
Tablespoons
all-purpose flour, or more if needed
1
Cup
Afia olive oil for cooking, or as needed
1
Cup
marinara sauce
1
Cup
fresh mozzarella, cut into small cubes
1
Cup
chopped fresh basil
1
Cup
grated provolone cheese
2
Teaspoons
Afia cooking olive oil
400
Gram
tomato juice
3
Gram
cloves garlic, minced
5
Gram
basil leaves
1
Teaspoons
Salt to taste
1
Teaspoons
Pepper to taste
1
Cup
Afia Cooking olive oil
1
Teaspoons
sugar
1
Teaspoons
chili flakes
1
Teaspoons
oregano
1
Teaspoons
water
1
Gram
baguette bread
4
Gram
slices of roasted eggplant
1
Teaspoons
pesto
1
Teaspoons
Arugula
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Method
- Start by making marinara sauce, heat olive oil in a sauce pan on medium heat, add garlic and let cook for 30 seconds.
- add tomato puree, fill the tomato can with water and add to the sauce, add basil and other spices.
- let it simmer for 15 mins on low heat.
- Meanwhile, Preheat an oven to 230 degrees C.
- Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.
- Season chicken thoroughly with salt and pepper. Using a sifter or strainer; sprinkle flour over chicken breasts, evenly coating both sides
- Beat eggs in a shallow bowl and set aside.
- Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
- Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.
- Heat olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken in the hot oil until golden, about 2 minutes per side. The chicken will finish cooking in the oven
- Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top.
- Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes. Until the center of chicken should reach at least 74 degrees C.
- For sandwich, slice bread in halves and toast.
- Spread pesto sauce on both bread, add the chicken parmesan along with roasted eggplant slices, top with arugula, other bread slice and serve.