Chicken Parm Sandwiches
Turn your kitchen into a little Italian haven while redefining your sandwich game. Italian Meatball Seasoning cleverly doubles as a gluten-free breading with all the classic flavours of Italian herbs. We like our sammies spread with a little Roasted Garlic Aioli.
28 min
8 servings
400 calories
Ingredients
2 lbs (900 g) boneless, skinless chicken breasts, about 4
1⁄4 cup mayonnaise or plain 2% Greek yogurt
1 pkg Italian Meatball Seasoning
8 buns
2 cups prepared Marinara Sauce
1 can (28 oz/796 ml) diced tomatoes
1 can (28 oz/796 ml) crushed tomatoes
3 tbsp Marinara Sauce Mix
1⁄2 cup mozzarella
2 cups arugula or baby spinach
Instructions
Preheat oven to 425° F. Place two Cooling Racks on Sheet Pan lined with Sheet Pan Liner. Lightly brush racks with oil to prevent sticking.
To thinly slice chicken, place one hand on one breast and press down firmly. Curve fingers up slightly for safety. Carefully slice meat horizontally. Repeat with remaining chicken. You should have eight pieces in total.
In a bowl, toss chicken with mayo.
Place seasoning in a shallow dish. Using tongs or your hands, add chicken one piece at a time, rotating and pressing to coat with seasoning.
Place chicken on racks, leaving some space between each piece. Bake 15 min.
Remove pan from oven and top each chicken with 1⁄4 cup sauce and 1 tbsp cheese. Bake for an additional 5 min, or until chicken is cooked.
Split and toast buns, if desired. Divide arugula between bottom halves of split buns; top each with a piece of chicken and cover with top bun.
Nutritional Information
Per serving: Calories 400, Fat 12 g (Saturated 3 g, Trans 0.1 g), Cholesterol 90 mg, Sodium 750 mg, Carbohydrate 37 g (Fiber 3 g, Sugars 7 g), Protein 29 g.
Tips
If following the Epic Life program, prepare Marinara Sauce with low-sodium, crushed and diced tomatoes.
Swap 2 pkgs Crispy & Crunchy Coating Mix for Italian Meatball Seasoning.
Perfectly Balance Your Plate
Serve with 2 cups leafy greens and 1 tbsp Epicure Dressing.