Rating: 4.25 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You may disagree on whether the chicken parm sandwich should be known as a “sub,” “hoagie” or “grinder,” but who doesn't love this neighborhood-deli classic? We've added some spinach and done away with all the greasy breading to make it more healthy. Make it a meal: The sandwich is filling and complete on its own, but add some crunch with carrots, celery and cucumbers on the side.

Source: EatingWell Magazine, December 2006

Gallery

Recipe Summary test

total:
30 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position oven rack in top position; preheat broiler.

    Advertisement
  • Combine flour, salt and pepper in a shallow dish. Place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even 1/4-inch thickness. Dip the chicken in the flour mixture and turn to coat.

  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add spinach and cook, stirring often, until wilted, 2 to 3 minutes. Transfer to a small bowl.

  • Add 1 teaspoon oil to the pan. Add half the chicken and cook until golden, 1 to 2 minutes per side. Transfer to a large baking sheet. Repeat with the remaining 1 teaspoon oil and chicken; transfer to the baking sheet.

  • Top each piece of chicken with the wilted spinach, marinara sauce and Parmesan. Sprinkle with mozzarella. Broil until the cheese is melted and the chicken is cooked through, about 3 minutes. Serve on rolls.

Tips

Tip: Refrigerate leftover marinara sauce for up to 1 week or freeze for up to 3 months.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

463 calories; protein 38.5g; carbohydrates 48.8g; dietary fiber 4.6g; sugars 6.3g; fat 14.4g; saturated fat 4.3g; cholesterol 76.1mg; vitamin a iu 8259.5IU; vitamin c 26.3mg; folate 172.1mcg; calcium 250.8mg; iron 4.2mg; magnesium 96.2mg; potassium 700.4mg; sodium 778.4mg; thiamin 0.2mg; added sugar 4g.

3 starch, 1 vegetable, 4 1/2 lean meat, 1 fat

Advertisement