Ellie Krieger - Open-Face Chicken Parmesan Sandwich

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1 loaf whole-grain Italian bread (about 8 oz.)
2 c jarred marinara sauce
4 5-oz cooked skinless boneless chicken breasts
4 c baby spinach leaves
1 c shredded par-skim mozzarella cheese (4 oz)
1/4 c grated Parmesan cheese (3/4 oz)
1. Preheat the broiler.
2. Slice the bread in half lengthwise, then in half again crosswise so you wind up with 4 pieces. Scoop out the bread to remove the soft inner portion and discard. Place the bread scooped side up on a baking tray. Spoon 1/4 cup of sauce into each piece of bread. Lay a piece of chicken on top and cover with 1 cup of spinach leaves. Pour another 1/4 cup of sauce on top of the spinach, then sprinkle each sandwich with 1/4 cup of mozzarella and 1 tablespoon of Pamesan.
3. Broil until the sandwich is wilted and the cheese is bubbly and browned, 4-5 minuets.
4 servings

420 calories, 12g fat, 44g protein

Janice Cook

Member since Jan 2010

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