Chicken Parmesan goes sandwich style in these easy and portable Oven Baked Chicken Parmesan Sandwiches. Breaded chicken is topped with marinara, cheese and basil, layered on a roll, then baked in a foil packet.
There is a thing here (I don’t know – maybe they do this everywhere) called the Parade of Homes. It usually lasts a few weeks, and several new homes are opened up for you to walk through and see. Builders and designers do it to showcase all that they can do, and I’m guessing to try to earn your business in the future.
They hold several here in Utah, organized by counties. The parade for the county that I live in has been going on for the last few weeks, and is almost over. I haven’t gone for years, but since we are looking into building a house next year, I thought it would be fun to go.
These sandwiches are just fantastic. Breaded chicken, marinara, tons of gooey cheese, and sweet basil…oh goodness. It just doesn’t get much better.
4 thin chicken breast cutlets
1 egg, beaten
1 cup Italian breadcrumbs
1/4 cup grated parmesan cheese
2 tablespoons butter
2 tablespoons olive oil
1 cup prepared marinara sauce, divided
1 cup shredded mozzarella cheese, divided
1 cup sliced pepperoni marinara cheese (or just pepperoni slices if you can’t find the cheese)
8 basil leaves
4 hoagie rolls
4 sheets heavy-duty aluminum foil
Season chicken cutlets with salt and pepper. Combine bread crumbs and parmesan cheese; dip cutlets in egg, then in bread crumb mixture. Melt the butter and olive oil in a large skillet. Working in batches, cook the chicken cutlets until browned and crispy.
Spray each sheet of aluminum foil lightly with cooking spray. Add the bottom of a roll to each sheet. Top each with 1/4 cup shredded mozzarella, a chicken cutlet, 1/4 cup of marinara, the pepperoni marinara cheese or pepperoni, and two basil leaves. Add the roll top. Wrap loosely, being sure all of the edges are sealed.
Cook sandwiches on a baking sheet in a 350-degree oven for 30 minutes. Let stand 5 minutes before unwrapping.