Hi guys, I’m Laura V itale And on this episode of Laura in the Kitchen I want to share with you my favorite recipe for what I call perfect chicken parm sandwich. It’s so much easier than what you think a chicken parm sandwich You know, this is my version anyway, So there’s no breading it’s just simple, good, juicy chicken breast a little bit of salt, flavorful sauce best quality parmigiano reggiano melted mozzarella, we’re in business. Let’s go over the ingredients so we can get started. I’ll need some finely chopped onion, garlic, Fresno chili that I’ve seeded, some good thinly sliced chicken breast you’re going to need some mozzarella- Make sure you buy the kind that’s dry not the kind that’s in water. Some good parmigiano reggiano, some fresh basil, and parsley that I’ve chopped. Salt and pepper, olive oil, and some passata- you can use any crushed tomatos. This is just what I have on hand. And I’m only making a couple sandwiches today so I didn’t want to open up a new can. So, let’s get right into it. I’ve got a little saucepan here, my little pot that’s been preheating with a couple tablespoons of olive oil. Right back here, and I’m going to add in my onion garlic, and Fresno. Now the Fresno chili is got a nice fruity heat. I’ve taken out the seeds so its not too hot, but its still going to give a good flavor because it does have a great flavor, and its got a little bit of heat which I like. And I’m going to add half of my parsley and basil mix. I’m just going to saute these together until the veggies start to break down a little bit and soften, and then we’ll add in our passata. It looks amazing, it smells even better. I’m going to add in my passata. Guys, it’s going to be so good- and so flavorful. Turn this down to low I’m going to let that simmer for about 10 minutes and just gunna take my lid partially cover it so it doesn’t bubble up everywhere. Let that simmer for about 10-15 minutes, and when that’s ready we’ll get going to sauteing our chicken. I mean, how simple is this? I’m going to be honest with you, when I see a chicken parm sandwich on a menu somewhere, and the description says breaded chicken cutlet, on a roll with sauce and cheese- makes me cringe. I don’t know why anybody needs to bread it! I mean, it can get soggy anyway- that breading doesn’t stay crispy, so why do all the extra steps? And why eat all the extra calories when it doesn’t even taste good? So, in our restaraunt, this is how we did it and people loved it. Because think about it, the chicken and the parm and the sauce is the star and it doesn’t get confused with all that mushy breading. So, getting rid of that, I do it this way from now on. So this is going to simmer and then we’ll get going on sauteing our chicken. Oh, yeah That sauce has gotten really nice and thick I’m going to season it with some salt and pepper Now taste your sauce because depending on the tomatoes you’re buying when a can of tomatoes you’re buying chances are, it can be a little bit sour, because tomaotes do have acid in them you know, a little bit on the acid side, so if you need to, just add in a teaspoon of sugar and it really balances it out super well. So the sauce is pretty much done. I’m going to hit it with leftover fresh herb mixture. Give that a stir. You can immediately smell the basil too, and that parsley adds a really nice kind of light fresh, not so sweet flavor like the basil. Smells amazing. So I’ve got my skillet back here preheating. I’m going to add some salt and pepper to my chicken breast. Perfect. I’m going to put them season side down in my skillet. I have preheating with some olive oil. And these are literally, because they’re so thin about 3-4 minutes on each side, and they will become completely cooked through. I’m going to season this side. Let them cook through and I’ll show you pretty much how to finish it. My chicken breast has beautifully cooked all the way through. Now I’m just going to top each one with our delicious flavorful sauce. Look at that. And this is a heat-proof skillet so I’m going to pop this under the broiler, you just want to make sure you have preheating. And then I’m just going to put some mozzarella right on the top, tear it to make it fit. Great, put a piece right there. And then of course you need some parmegiano reggiano. It is chicken parm, after all. So you want to be able to use, you want to make sure you use the best parm you can. Look at that. That looks amazing- what I’ve got here are some steak rolls- I’ve just cut the very very ends because I use them for bread crumbs, and I wanted to get the chicken breast to fit a bit better on the actual roll, because they were much longer. And I can use them for bread crumbs, which is great. So I’m going to pop these into the broiler as well as my chicken. It’s going to be under there for like a minute, until the cheese has melted and the bread’s toasted, and then it’s time to assemble and eat! Now that is a chicken parm I want to eat- and serve. Am I right? The bread’s nice and toasted. I’m just going to take two pieces for now and make myself a sandwich. I think I might take this one. Careful because it is super hot. Look at that. That’s what it’s all about. Look at- I mean seriously, okay. We don’t joke around on Laura in the Kitchen. We certainly don’t mess around when it comes to food. Look at that. That is a sandwich I want to eat, and like I said, it’s a sandwich I want to serve. It is pretty rich so if that sandwich was any bigger than this- whoops. If the sandwich was any bigger than this I would definitely split it with someone, but luckily- look at the cheese I’m eating it. Luckily, it’s not super big so I’m going to eat it all by myself. It’s going to be hot though Mmm… Oh, yeah. Now make sure you let it cool for a little bit before you slice it so the cheese doesn’t run all over the place. But I’m impatient, and it is what it is. And I’m going to continute to eat mine so if you want to get this recipe go to LauraInTheKitchen.com I hope you enjoyed spending time with me and I’ll see you soon. Bye!