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Pesto Chicken Parm Sandwich

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Serves:
4 people
Prep Time:
20 minutes
Cook Time:
45 minutes
This decadent sandwich is packed with flavor thanks to a simple homemade pesto and a spicy, chunky tomato sauce. Tuttorosso San Marzano Style Hand Crushed Tomatoes provide the perfect texture for the sauce that cooks down until thickened- meaning it'll stay put on your sandwich where it belongs! You're welcome to substitute your favorite store-bought pesto here, but the recipe provided here is great to learn and have in your back pocket to use on everything from pasta to pizza to grilled cheese!   @lisathompson   @thefeedfeed

Ingredients

Copy Ingredients
For the Chunky Tomato Sauce
1 can Tuttorosso® San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
4 garlic cloves, peeled & roughly chopped
1 tablespoon olive oil
1-2 teaspoons crushed red pepper, or chopped Calabrian chiles, optional
1 pinch sugar, optional
Kosher salt to taste
For the Chicken Cutlets
1 cup olive oil, for frying (neutral oil)
4 boneless skinless chicken breasts, about 1/4" thick
Kosher salt and freshly ground black pepper to taste
1 cup bread crumbs, gluten free if necessary
1/3 cup Parmesan cheese
1/3 cup all-purpose flour, gluten free if necessary
2 large eggs, beaten
For the Pesto
1/2 cup grated Parmesan cheese
1/3 cup pine nuts, or walnuts or pistachios, raw
1-2 garlic cloves, peeled
Juice of one lemon
3 cups basil leaves, fresh leaves picked from stems (about 4 oz)
1/2 cup olive oil
Kosher salt to taste
To Assemble
8 ounces fresh mozzarella cheese, sliced
4 Ciabatta bread, or hero rolls, gluten free if necessary

Instructions

Make the Chunky Tomato Sauce
  • Bring Tuttorosso San Marzano Style Hand Crushed Tomatoes, chopped garlic, olive oil, and red pepper flakes to a boil in a medium pot, then reduce heat and simmer, stirring often, for about 35 minutes.  (Sauce can be made up to 5 days in advance and stored in refrigerator.)
Bread and Fry the Chicken
  • Meanwhile, heat enough neutral vegetable oil in a large skillet to cover about 1/2", over medium heat.  
  • Lay chicken breast slices on a clean work surface and pat dry with paper towels.  Season liberally with kosher salt and black pepper. 
  • Stir breadcrumbs and grated parmesan cheese in a shallow dish until combined. 
  • Dredge chicken in a light but thorough coating of flour, then dunk into beaten egg, letting access run off into the bowl.  Dredge in breadcrumbs and set aside on a plate while you bread the rest. 
  • Sprinkle a tiny pinch of breadcrumbs into the hot oil to make sure they sizzle immediately.  Fry chicken breasts for about 7 minutes per side, until golden brown and cooked through.  Transfer to a paper towel-lined plate to drain excess oil and keep warm until ready to serve.  
Make the Pesto
  • Add grated parmesan cheese, walnut or pine nuts, garlic, and lemon juice to the bowl of a food processor and puree until smooth, scraping down sides of the bowl as needed.  Add basil and olive oil and pulse just until smooth, being careful not to over-process.  Pesto can be made 2 days in advance stored in an airtight container topped with a tablespoon or two of olive oil to help seal in the freshness.  
Assemble Sandwiches
  • Spread a layer of pesto on each half of bread, then top with chicken and a few spoonfuls of chunky tomato sauce.  Top with mozzarella cheese and top bun.  Heat in a hot oven for about 10-15 minutes, until cheese is melted.  Serve and enjoy with extra tomato sauce on the side for dipping. 

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