Ingredients

2 boneless (skinless) chicken breasts

1 cup marinara sauce

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup Italian breadcrumbs

1/4 cup flour

1 large egg (beaten)

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

8 slices of your favorite bread (Italian, sourdough, or sandwich bread)

4 tablespoons butter (softened)

2 tablespoons olive oil

Instructions

Step 1: Flatten the chicken breasts to about 1/2 inch thickness by placing them between two pieces of plastic wrap or parchment paper and pounding with a meat mallet or rolling pin. Season both sides with salt, pepper, garlic powder, dried oregano, and dried basil.

Step 2: Prepare three shallow dishes for breading: place flour in the first, beaten egg in the second, and mix the Italian breadcrumbs with Parmesan cheese in the third. Dredge each chicken breast in flour, shaking off excess, then dip in egg, and coat evenly with the breadcrumb-Parmesan mixture, pressing gently to adhere.

Step 3: Heat olive oil in a large skillet over medium-high heat. Cook the breaded chicken breasts for 4-5 minutes per side until golden and cooked through (internal temperature should reach 165°F or 74°C). Remove and let rest for a few minutes, then slice into strips.

Step 4: Spread a thin layer of marinara sauce on one side of each bread slice. On half the slices, layer the sliced chicken, additional marinara sauce, shredded mozzarella, and a sprinkle of Parmesan cheese. Top with the remaining bread slices, sauce side down, to form sandwiches.

Step 5: Butter the outside of each sandwich on both sides. Heat a clean skillet or griddle over medium heat. Grill the sandwiches for 3-4 minutes per side until the bread is golden brown and the cheese has melted.

Step 6: Remove sandwiches from the skillet and let cool for a minute or two. Slice in half and serve immediately, optionally with extra marinara sauce for dipping.

Tips & Variations

Use day-old bread for better grilling results and less sogginess.

Swap mozzarella for provolone or fontina cheese for a different flavor profile.

Add fresh basil leaves inside the sandwich for extra freshness.

For a spicier kick, mix some red pepper flakes into the marinara sauce.

If short on time, use pre-cooked breaded chicken tenders as a shortcut.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used and will add extra juiciness. Adjust cooking time as needed to ensure they are cooked through.

What type of bread works best for this sandwich?

Italian bread, sourdough, or sturdy sandwich bread are ideal because they hold up well to grilling and moisture from the sauce and cheese without becoming soggy.