Chicken Parm Sub

A crispy chicken breast, topped with melted cheese, coupled with a delicious and fresh red sauce, served in a crispy, garlicky ciabbata. Our Chicken Parm Sub is a little indulgent, but worth every bite. 

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Cook: 30 MINS


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Preheat oven to 180°C/ 360°
Butterfly, then bash your chicken breast using a mallet and cling film. Add a little seasoning to breadcrumbs, then dip bashed chicken breast in flour, egg, back to flour, then back to egg and finally breadcrumbs. Pat the breadcrumbs down firmly into chicken breast, then once chicken is completely coated, set aside.
For the red sauce, heat olive oil in a pan, then add whole garlic cloves and chilli flakes. Allow garlic to infuse into olive oil for 1-2 mins, then add passata, tomato puree, red wine vinegar and season to taste. Bring sauce to a low simmer and reduce down for 15 mins.
Heat 2 tbsp of olive oil in a separate pan and add breaded chicken breast. Shallow fry for a few mins on each side, until golden and crispy. When both sides are done, remove from pan and drain excess oil on kitchen towel.
For the garlic ciabatta, combine butter, garlic and parsley, then spread over ciabatta. Bake for approx 10 mins, until crispy, then remove from oven.
Transfer chicken breast to a baking tray, add a tbsp of red sauce to each chicken breast, then top with mozzarella slices, parmesan, black pepper and some finely chopped basil. Add chicken breasts to oven and bake until cheese has melted.
Finally, add remaining red sauce to garlic ciabatta, then assemble your garlic ciabatta sub.


Serves 2

For the chicken:

  • 1 chicken breast.
  • 50g of flour.
  • 2 eggs - beaten.
  • 100g of panko breadcrumbs.
  • Salt and pepper, to taste.
  • 2 tbsp of extra virgin olive oil, for frying.
  • 3 mozzarella slices, per chicken breast.
  • 30g of parmesan - grated.

For the red sauce:

  • Tbsp of extra virgin olive oil.
  • 3 whole cloves of garlic.
  • A pinch of chilli flakes.
  • 350ml of passata.
  • Tbsp of tomato puree.
  • Tbsp of red wine vinegar.
  • A few torn basil leaves.

For the Garlic Ciabatta:

  • 2 small ciabattas.
  • 30g of butter, brought to room temperature.
  • 1 cloves of garlic - minced.
  • A handful of fresh parsley - finely chopped.

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