Chicken Parmesan Sub

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Chicken Parmesan Sub

Chicken Parmesan Sub

You may disagree on whether the chicken parm sandwich should be known as a "sub," "hoagie" or "grinder," but who doesn’t love this neighborhood-deli classic? We’ve added some spinach and done away with all the greasy breading to make it more healthy. Make it a meal: The sandwich is filling and complete on its own, but add some crunch with carrots, celery and cucumbers on the side.

Serves 4

Prep Time 30 min

Total Time 30 min.

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 pound boneless, skinless chicken breasts (2 large breast, (2 large breasts cut into 4 portions or 4 small breasts)
  • 4 teaspoons extra-virgin olive oil, divided
  • 2 6-ounce ba baby spinach
  • 1 cup marinara sauce, preferably low-sodium (see Tip)
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup shredded part-skim mozzarella
  • 4 soft whole-wheat sandwich rolls, toasted

Cooking Directions

Step 1

Position oven rack in top position; preheat broiler.

Step 2

Combine flour, salt and pepper in a shallow dish. Place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even 1/4-inch thickness. Dip the chicken in the flour mixture and turn to coat.

Step 3

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add spinach and cook, stirring often, until wilted, 2 to 3 minutes. Transfer to a small bowl.

Step 4

Add 1 teaspoon oil to the pan. Add half the chicken and cook until golden, 1 to 2 minutes per side. Transfer to a large baking sheet. Repeat with the remaining 1 teaspoon oil and chicken; transfer to the baking sheet.

Step 5

Top each piece of chicken with the wilted spinach, marinara sauce and Parmesan. Sprinkle with mozzarella. Broil until the cheese is melted and the chicken is cooked through, about 3 minutes. Serve on rolls.


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