Chicken Parmesan French Breads

 

Bev cooks chicken cutlets in marinara, tops them with mozzarella, and puts the

delicious result on toasted French bread for an open-faced chicken parm sandwich with a crazy cheese pull.

Chicken Parmesan French Breads

Ingredients

2 tablespoons extra-virgin olive oil

2 chicken cutlets, sliced in half and pounded out thinly (makes 4 thin chicken pieces)

Salt and pepper, for seasoning

1 teaspoon dried thyme

1 teaspoon dried oregano

One 1-pound jar favorite marinara sauce

2 cups shredded mozzarella

1 tablespoon butter, melted

1/2 cup panko breadcrumbs

1 French baguette, sliced lengthwise, cut into 4 pieces and toasted

1/4 cup chopped fresh parsley

Fresh Parmesan shavings, for garnish

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.

https://www.foodnetwork.com/recipes/chicken-parmesan-french-breads-5277349