Photo of Chicken parmigiana open sandwiches by WW

Chicken parmigiana open sandwiches

9
8
8
SmartPoints® value per serving
Total Time
50 min
Prep
10 min
Cook
40 min
Serves
4
Difficulty
Easy
This version of the classic Italian dish features crisp, crumbed chicken breast topped with our easy tomato sauce and two cheeses, and served on toasted sourdough bread.

Ingredients

Vinegar, All Types

1½ tablespoons

Olive Oil

1 tablespoons

Garlic

1 clove(s)

Oregano, Dried

¼ teaspoons, level

Breadcrumbs, dried

70 g, panko

Chicken breast, skinless, raw

500 g, 125g fillets

Calorie controlled cooking spray

4 spray(s)

Light Mozzarella

40 g

Parmesan Cheese

20 g

Sourdough Bread

4 serving(s)

Rocket

100 g

Chilli flakes

1 pinch

Onion(s)

¼ large

Garlic

¾ clove(s)

Tomato Purèe

¾ tablespoons, level

Calorie controlled cooking spray

4 spray(s)

Passata

170 g

Vinegar, All Types

½ teaspoons, red wine

Agave Syrup

½ teaspoons, level

Oregano, Dried

½ teaspoons, level

Instructions

  1. In a large shallow bowl, whisk together the vinegar, oil, garlic, oregano and 1 tablespoon water, then season well. Spread the breadcrumbs on a sheet of greaseproof paper.
  2. Put the chicken between 2 pieces of clingfilm and flatten with a rolling pin to a thickness of approximately 1cm. Dip 1 chicken fillet in the vinegar mixture, turning to coat, then press into the crumbs, turning to coat. Repeat with the remaining chicken.
  3. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a large nonstick frying pan with cooking spray and set over a medium heat. Cook the chicken, in batches, for 3 minutes on each side, then transfer to a baking tray. Bake for 15 minutes, then spoon the tomato sauce over the centre of the chicken and scatter over the mozzarella and Parmesan. Bake for 10 minutes until the chicken is cooked through and the cheese is melted.
  4. Toast the bread and divide between plates. Top with the rocket followed by the chicken parmigiana. Scatter over the chilli flakes and serve.