Chicken Parmesan Sandwich with Roasted Red Potatoes
- Yield 4 servings
- 4 pieces Small Boneless Skinless Chicken Breasts
- 1/4 pound prosciutto
- 2 cups Shredded Mozzarella Cheese
- 3 1/2 cups marinara sauce
- 10-14 medium Red Potatoes
- 1/2 cup All purpose Flour
- 1/2 teaspoon Pepper
- 1/2 teaspoon Salt
- 2 -- eggs
- 1 cup Milk
- 1 1/2 cups Italian Bread Crumbs
- about 1/4 cups Olive Oil
- 4 -- Ciabatta Buns
Preheat the oven to 400 degrees F.
Wash and cut potatoes into small chunks. Place on sheet pan and spread out. Drizzle with Olive oil and Italian seasonings. Top with 3-4 slices of bacon(if desired) Roast in over for 45min-1h or until brown. Cut bacon into pieces combine with potatos.
Cut chicken in half (butterfly) Pound until thin
Combine Bread Crumbs, 1/4 tsp salt and 1/4 tsp pepper in medium bowl. Set aside.In another bowl, Combine eggs and milk, whisk together. In a third bowl combine flour and remaining salt and pepper. Dip each piece of chicken, 1 at a time, in flour shake off excess, then egg, and then bread crumbs haking off excess.
Place breasts in a glass baking dish. Bake until cooked though and crumbs are brown 15-20 mins (longer if chicken is thick). Wrap in prosciutto, top with marinara sauce and mozzarella cheese. Return to oven until cheese is melted and bubbling.*
Toast Ciabatta buns if desired.
*If timed right everything should be done at the same time. Enjoy!