1 Teaspoons Salt And Freshly Ground Black Pepper To Taste
2 Gram Eggs
1 Cup Panko Bread Crumbs, Or More As Needed
1 Cup Grated Parmesan Cheese, Divided
2 Tablespoons All-Purpose Flour, Or More If Needed
1 Cup Afia Olive Oil For Cooking, Or As Needed
1 Cup Marinara Sauce
1 Cup Fresh Mozzarella, Cut Into Small Cubes
1 Cup Chopped Fresh Basil
1 Cup Grated Provolone Cheese
2 Teaspoons Afia Cooking Olive Oil
400 Gram Tomato Juice
3 Gram Cloves Garlic, Minced
5 Gram Basil Leaves
1 Teaspoons Salt To Taste
1 Teaspoons Pepper To Taste
1 Cup Afia Cooking Olive Oil
1 Teaspoons Sugar
1 Teaspoons Chili Flakes
1 Teaspoons Oregano
1 Teaspoons Water
1 Gram Baguette Bread
4 Gram Slices Of Roasted Eggplant
1 Teaspoons Pesto
1 Teaspoons Arugula
How to prepare
Start by making marinara sauce, heat olive oil in a sauce pan on medium heat, add garlic and let cook for 30 seconds.
add tomato puree, fill the tomato can with water and add to the sauce, add basil and other spices.
let it simmer for 15 mins on low heat.
Meanwhile, Preheat an oven to 230 degrees C.
Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.
Season chicken thoroughly with salt and pepper. Using a sifter or strainer; sprinkle flour over chicken breasts, evenly coating both sides
Beat eggs in a shallow bowl and set aside.
Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.
Heat olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken in the hot oil until golden, about 2 minutes per side. The chicken will finish cooking in the oven
Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top.
Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes. Until the center of chicken should reach at least 74 degrees C.
For sandwich, slice bread in halves and toast.
Spread pesto sauce on both bread, add the chicken parmesan along with roasted eggplant slices, top with arugula, other bread slice and serve.
