Lighter Chicken Parm Sandwiches

Chick Parmesan Sandwich
Mark Boughton Photography, styling by Teresa Blackburn
  • Yield: 4 servings


2 (6-inch) slices French bread (or sandwich rolls), halved lengthwise
4 boneless, skinless chicken breasts
1tablespoon olive oil
1/4teaspoon coarse salt
freshly ground black pepper
2teaspoons salt-free Italian seasoning
3/4cup jarred tomato sauce (like Ragu), warmed
3/4cup cup lightly packed baby spinach (about 1 oz)
4slices part-skim mozzarella (4 oz)


  1. Preheat broiler to high. Line 2 rimmed baking sheets with foil and mist one with nonstick cooking spray.
  2. Remove and discard some of soft centers of baguette slices. Lay them cut side-up on the ungreased baking sheet. Broil until lightly toasted, about 2 minutes.
  3. Slice chicken breasts horizontally to make 8 thinner pieces. Pat chicken dry and place on greased baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and half of Italian seasoning on both sides.
  4. Broil 5 minutes, until chicken is golden. Turn chicken and broil 4 minutes longer, until browned. Let cool slightly; slice thinly against the grain.
  5. Spoon tomato sauce over toasted baguette slices. Layer with spinach and sliced chicken. Top with sliced cheese, covering sandwich evenly. Broil about 3 minutes, until cheese is bubbly and browned. Serve immediately. 

Nutritional Info *per serving

  • Calories 370
  • Fat 11
  • Cholesterol 80
  • Sodium 710
  • Carbohydrate 29
  • Fiber 3
  • Protein 37