FOODIE ALERT!: Open-Face Chicken Parmesan Sandwiches

Posted by Cory , Sunday, March 7, 2010 4:17 PM

Cookbooks are like crack to me. It's like food porn; I can't help but be drawn to them, even if I don't ever plan on making half of the recipes in them. So, when a client's parents gave me a Barnes & Noble gift card a few weeks ago, I pretty much knew without a doubt what I would be spending it on. I had some errands to run in Spokompton this weekend, so I made a point to stop at the B&N in the Valley on my way home to see what might strike my fancy. I've been on a healthy eating kick lately, so I was already in the mindset to look for something in that vein, and I came away with Ellie Krieger's So Easy. She's a nutritionist, so hey, who better to write healthy recipes that actually taste good? This book has sections for breakfast, lunch, dinner, and desserts, with each meal divided into two sections: quick and easy, and more in-depth recipes. I spent about 40 minutes Sunday afternoon flagging recipes that I want to try.

First up (and second up, because we tried two new recipes this week): Open-Faced Chicken Parmesan Sandwiches and Pulled BBQ Chicken Sandwiches!

Open-Face Chicken Parmesan Sandwich
1 loaf whole-grain Italian bread (about 8 oz.)
2 cups jarred marinara sauce
4 5-oz. cooked boneless skinless chicken breasts
4 cups baby spinach leaves
1 cup shredded mozzarella cheese
1/4 grated parmesan cheese

Preheat the broiler. Slice bread in half lengthwise, then in half again crosswise so you wind up with 4 pieces. Scoop out the bread to remove the soft inner portion and discard. Place the bread scooped side up on a baking tray. Spoon 1/4 cup of sauce into each piece of bread. Lay a piece of chicken on top and cover with 1 cup of spinach leaves. Pour another 1/4 cup of sauce on top of the spinach, then sprinkle each sandwich with 1/4 cup of mozzarella and 1 tbsp. of parmesan. Broil until the spinach is wilted and the cheese is bubbly and browned, 4 to 5 minutes.

*Notes: Actually, we did this one pretty much as the recipe was written, and HOLY MAN was it tasty. It was a pretty simple but filling dinner for two people (even though it's technically in the lunch portion of the book; TAKE THAT, SOCIETY), with a little salad on the side.

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