Recipe courtesy of Bev Weidner
Recipe courtesy of Bev Weidner
Watch how to make this recipe.
Chicken Parmesan French Breads
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 708
- Total Fat
- 30 g
- Saturated Fat
- 12 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 54 g
- Cholesterol
- 153 mg
- Sodium
- 1294 mg
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 708
- Total Fat
- 30 g
- Saturated Fat
- 12 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 54 g
- Cholesterol
- 153 mg
- Sodium
- 1294 mg
Ingredients
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Directions
- Heat the oil in a large saute pan over medium-high. Season the chicken with salt and pepper on both sides and place in the pan. Season with half the thyme and oregano. Sear for 4 minutes. Flip, season with remaining thyme and oregano and sear an additional 3 to 4 minutes, until you get some nice light browning.
- Add the marinara sauce, partially cover and simmer on medium-low for about 7 minutes, or until it thickens a bit.
- Evenly sprinkle the mozzarella over each chicken piece. Slide the pan into the oven and broil for about 5 minutes, or until the cheese is browned and bubbly.
- Also, in a separate little bowl, mix together the butter, panko and a pinch of salt and pepper.
- Sprinkle the panko on top of the cheese and slide back under the broiler for about 2 minutes, until the panko is golden brown.
- Carefully slide each tomato-y cheesy chicken piece onto a toasted French bread.
- Dollop with more marinara sauce if ya want!
- Garnish with parsley and Parmesan shavings and omg.
