Chicken Parmigiano Open-Faced Sandwiches
6
Points®
Total time: 28 min • Prep: 10 min • Cook: 18 min • Serves: 4 • Difficulty: Easy
Imagine tender chicken breast coated with crisp Italian-style bread crumbs, covered with a blanket of tomato sauce, and topped with creamy, gooey mozzarella—all in a lighter format. Thanks to the air fryer, our rendition of chicken Parmesan is as quick and healthy as it is tasty.
Ingredients
Red wine vinegar
4 tsp(s)
Olive oil
1 tbsp(s)
Water
1 tbsp(s)
Garlic
1 clove(s), large, crushed through a garlic press
Table salt
½ tsp(s), or to taste
Dried oregano
¼ tsp(s)
Black pepper
¼ tsp(s)
Seasoned breadcrumbs
6 tbsp(s)
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
¼ cup(s)
Grated Parmesan cheese
¼ cup(s)
Whole wheat bread
4 oz, 1-ounce slices, country style, lightly toasted
Arugula
½ cup(s), baby variety, lightly packed
Instructions
1
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.
2
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.
3
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.
4
Place a few arugula leaves on each slice of toast and top each with chicken breast. Serve warm.
5
Serving size: 1 sandwich
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