Baked Chicken Parmesan

Garlic Bread Chicken Parmesan Sub Sandwich

By Chef Keish

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Garlic Bread Chicken Parmesan Sub Sandwich! Imagine tender chicken breast coated with crisp Italian-style breadcrumbs, smothered in a pale of tomato sauce! With a blanket of creamy, gooey mozzarella cheese all wrapped in buttery garlic bread! 

Chicken Parmesan Sub

Chef Keish
Servings

4

Prep Time

12 minutes

Cook Time

20 minutes

Calories

446

Cuisine

Italian

Category

Air Fryer

Shouts out to the air-fyer for making this Garlic Bread Chicken Parmesan Sub Sandwich as quick and healthy as it is delicious. Begin by seasoning your chicken breast to taste. Use a mix of Crabby seasoning (Cajun if you want to add some heat or original for a more traditional taste), salt, pepper, and any other seasonings you prefer. For an extra flavor boost, I like to add Parmesan cheese to the breadcrumbs.

Set up your breading station with three bowls: one for flour, one for egg wash, and one for panko breadcrumbs mixed with Parmesan.

Preheat your air fryer to 400°F. While the air fryer heats, coat each chicken breast first in flour, then dip in the egg wash, and finish with a layer of panko breadcrumbs. Allow the coated chicken breasts to rest briefly.

Lightly spray the air fryer basket with cooking oil spray, then place the breaded chicken breasts inside.

Cook at 400°F for 10 minutes, flipping halfway through for even cooking. After flipping, add marinara sauce and a blend of mozzarella and Parmesan cheese on top of the chicken, along with fresh basil, if desired.

Continue cooking until the cheese is melted and golden.

Enjoy this quick and flavorful dish! Let me know in the comments how it turned out for you.

Ingredients

  • 3 separate bowls with flour + Egg+ Panko
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon water
  • Crabby Seasoning
  • 1 large garlic clove, crushed through a press
  • ½ teaspoon salt
  • ¼ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • 6 tablespoons Italian-seasoned dried panko breadcrumbs
  • 4 ¼-lb chicken breast cutlets
  • ½ cup marinara sauce
  • ¼ cup of BelGioioso, Fresh Mozzarella, Sliced, 16 oz
  • ¼ cup grated parmesan
  • ½ cup of spinach
  • 2 slices of garlic bread toast
  • fresh basil

Directions

  1. Whisk together vinegar, oil, water, garlic, ½ teaspoon salt, oregano, & pepper in large shallow bowl. Spread breadcrumbs on sheet of wax paper. Dip one chicken breast in flour mixture, then egg, then panko — turning to coat. Lightly coat on both sides with until the breadcrumbs have covered the entire chicken then do this to each cutlet.
  2. Depending on air fryer settings, preheat to 400 degrees for 2-3 minutes. Spray the basket with nonstick spray and add 2 chicken cutlets to the basket. Air-fry for 10 minutes, then flip the chicken and repeat this cooking process until your chicken is golden and crisp. (15-20 minutes total) Add 2 tablespoons of marinara sauce to each cutlet. sprinkle in 1 tablespoon of parmesan cheese, then cover with your mozzarella slices.
  3. Air-fry until chicken is cooked through and your cheese is starting to brown. 2-3 minutes — Keep warm. Air fry remaining chicken.
  4. Toast your Bread according to the directions on the box
  5. Place a few spinach leaves to each slice of the toast and top each with a chicken cutlet. Sprinkle with salt & pepper & red pepper flakes (if using)