Description
This Chicken Parmesan Grilled Cheese combines the classic flavors of chicken parmesan with the comforting appeal of a grilled cheese sandwich. Breaded and pan-fried chicken breasts are layered with marinara, mozzarella, and Parmesan cheese between slices of buttered bread, then grilled to golden perfection, creating a deliciously crispy and melty sandwich perfect for a satisfying lunch or dinner.
Ingredients
Scale
Chicken and Breading
- 2 boneless skinless chicken breasts
- 1/4 cup flour
- 1 large egg, beaten
- 1/2 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Other Ingredients
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 8 slices of your favorite bread (Italian, sourdough, or sandwich bread)
- 4 tablespoons butter, softened
- 2 tablespoons olive oil
Instructions
- Prepare the Chicken: Place the chicken breasts between two pieces of plastic wrap or parchment paper and pound them to an even thickness of about half an inch using a meat mallet or rolling pin. Season both sides of the chicken breasts with salt, pepper, garlic powder, dried oregano, and dried basil to infuse them with flavor.
- Bread the Chicken: Set up three shallow dishes for breading: one with flour, one with the beaten egg, and one with the mixture of Italian breadcrumbs and grated Parmesan cheese. Dredge each chicken breast in flour, shaking off excess, then dip into the beaten egg, and finally press into the breadcrumb-Parmesan mixture to coat thoroughly.
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the breaded chicken breasts and cook for 4 to 5 minutes on each side until they develop a golden-brown crust and are cooked through with an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest briefly before slicing into strips.
- Assemble the Sandwiches: Spread a thin layer of marinara sauce on one side of each bread slice. On half of the slices, layer the sliced chicken breast, a bit more marinara, shredded mozzarella, and a sprinkle of Parmesan. Top each with the remaining bread slices, sauce side down, to form sandwiches.
- Grill the Sandwiches: Butter the outside faces of each sandwich thoroughly on both top and bottom slices. Heat a clean skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing lightly, until the bread is golden brown and the cheese inside is melted.
- Serve: Remove the sandwiches from the skillet and let them cool for a minute or two. Slice each sandwich in half and serve immediately, optionally accompanied by extra marinara sauce for dipping.
Notes
- Pounding the chicken breasts to an even thickness ensures even cooking and prevents dryness.
- Use sturdy bread like Italian or sourdough to hold the fillings without getting soggy.
- Be sure the skillet is not too hot while grilling the sandwiches to avoid burning the bread before the cheese melts.
- Letting the cooked chicken rest briefly keeps it juicy when sliced.
- Extra marinara sauce makes a perfect dipping complement for these sandwiches.
