A recipe for homemade chicken parmesan sandwiches featuring breaded chicken breasts, marinara sauce, and melted mozzarella, served on a toasted baguette.
1. Preheat the oven to 425F convection (or 450F regular bake). Line a baking sheet with a wire rack and spray with oil.
2. Slice the baguette into 3 pieces and cut each horizontally. Place cut sides up on a sheet pan, drizzle with olive oil, and sprinkle with parmesan. Set aside.
3. Pound each chicken breast between two pieces of plastic wrap to ¼-inch thick. Cut each into 3 equal pieces. Season both sides with salt and pepper.
4. Set up a dredging station: flour in one shallow bowl, beaten egg in another, and a mixture of panko, Italian breadcrumbs, and parmesan in a third.
5. Coat each chicken piece in flour, then egg, then breadcrumbs (pressing to adhere). Place on the greased rack and spray generously with oil. Bake 12-15 mins, until the internal temp reaches 165F.
6. As the chicken bakes, spray a quarter sheet pan (9x13”) with oil. Spread marinara in an even layer and make 3 piles of mozzarella sized to match the baguette pieces. Bake beneath the chicken for 7-10 mins, until the cheese is melted and golden.
7. Toast the bread in the oven for 5 mins, until warm and crisped around the edges.
8. Assemble sandwiches: place 2 chicken pieces on each, then use a spatula to transfer the cheesy marinara on top. Slice in half and enjoy!
