Chicken Parmigiano Open-Faced Sandwiches
Red wine vinegar
1 clove(s), large, crushed through a garlic press
½ tsp(s), or to taste
Uncooked boneless skinless chicken breast
1 pound(s), 4 (1/4 - pound) cutlets
Store bought marinara sauce
½ cup(s), low fat
Shredded part-skim mozzarella cheese
Grated Parmesan cheese
Whole wheat bread
4 oz, 1-ounce slices, country style, lightly toasted
½ cup(s), baby variety, lightly packed
- Whisk together vinegar, oil, water, garlic, salt, oregano, and pepper in large shallow bowl. Spread bread crumbs on sheet of wax paper. Dip one chicken breast in dressing, turning to coat; lightly coat on both sides with crumbs. Repeat with remaining chicken. Lightly spray chicken with nonstick spray.
- Depending on air fryer settings, preheat to 360°F or 370°F for 3 minutes. Spray basket with nonstick spray and add 2 chicken cutlets. Air fry until golden and crisp, 4–5 minutes. Lift out basket. Turn chicken over; spread 2 tablespoons marinara sauce on each cutlet. Sprinkle each with 1 tablespoon mozzarella and 1 tablespoon Parmesan.
- Air fry until chicken is cooked through and crisp and mozzarella is melted, 2–3 minutes. Keep warm. Air fry remaining cutlets with remaining marinara, mozzarella, and Parmesan.
- Place a few arugula leaves on each slice of toast and top each with chicken breast. Serve warm.
- Serving size: 1 sandwich