New Tra-Dish: Chicken Parmesan Sandwiches

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The following post is sponsored by Ragú®

Put a fun spin on a classic recipe and make a New Tra-Dish! Today’s dinner idea is a twist on Chicken Parmesan brought to you by The WiC Project blog – and wow does it look delish!
Check out her post below:

We love eating Italian food – whether it’s a simple spaghetti and meat sauce or a savory ravioli. At the same time, I’m always looking to find ways to mix things up a little – find a fun way to add my own twist to a dish that we eat so frequently, if I didn’t switch it up, it would become “What, again?” But not only that, I like recipes that are easy to follow and – above all things (other than deliciousness) – quick and easy to prepare.

Today, I decided to do my own lunch-version of Chicken Parmesan, based on Ragú’s No Frying Chicken Parmesan recipe. My new “Tra-Dish” is the no-fry Chicken Parmesan Sandwich. My new “Tra-Dish” is the no-fry Chicken Parmesan Sandwich. 

One of the great things about this recipe is that it isn’t complicated and is totally delicious, so everyone in the family will love it.

You start off creating your bread mixture by combine the bread crumbs, Italian seasoning and garlic powder.

Next, dip the chicken thighs (or chicken breasts – we prefer dark meat) into the beaten egg and then coat both sides of the chicken in the crumb mixture. Place the coated chicken in your baking dish and bake for 20 minutes.

When the chicken comes out of the oven, top it with Ragú® Old World Style® Traditional Sauce. This Ragú sauce is made with 11 juicy tomatoes and is packed with flavor. One of the tricks I learned from Gil was brown sugar. Whenever I cook up any pasta sauce, I add brown sugar for a little mystery oomph. “Brown sugar in pasta sauce???” you ask? Yes. Try it. Love it. I used about half a jar of Ragú and only used 1/8 cup of brown sugar, but if you like saucy chicken parm, then use the whole jar of Ragú and sprinkle 1/4 cup of brown sugar.

After sprinkling the chicken with brown sugar, top it with mozzarella cheese and return it to the oven to finish baking.

While the chicken is finishing, you can prepare your bread. We’d just picked up a loaf of French bread from the store so I decided to use it to make sandwiches. First, cut the loaf into portions about the width of a piece of chicken. Then cut the pieces in half so you create a top and bottom of the sandwich. I didn’t want to overpower the chicken with bread, so I used my knife to cut out little widgets in the middle of each piece of bread (yes, you can totally eat the pieces of soft bread you cut out.)

Finally, put the cooked chicken between the bread, serve with a nice Caesar salad, and you have yourself a delicious No-Fry Chicken Parmesan sandwich that’s perfect for lunch or dinner! You can also add your own twist to this Tra-Dish by making an open-face sandwich or cutting it into slices for finger Chicken Parmesan sandwiches.

Want more easy recipes that your family will love? Check out Ragú on Facebook for tons of New Tra-Dish ideas! 

Plus, enter The Ragú Better & Better Sweepstakes for the chance to win a
trip to Italy and other amazing prizes – 11 weeks, 11 juicy prizes for
the 11 tomatoes in each jar of Ragú® Old World Style® Traditional Sauce!

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