Low Sodium Chicken Parmesan Sandwich
Savor the rich flavors of this Low Sodium Chicken Parmesan Sandwich, a healthier twist on the classic comfort food! Perfectly breaded chicken breasts are coated in a crispy panko-Parmesan crust, lightly pan-fried, and baked to juicy perfection. Topped with gooey, part-skim mozzarella cheese and a flavorful low-sodium marinara sauce, this sandwich is packed with indulgent taste while being heart-health friendly. The addition of fresh basil leaves and all nestled in whole wheat rolls adds a wholesome, fragrant finish. Ready in under an hour, this sandwich is a must-try for those seeking a satisfying, low-sodium dinner or lunch option.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breast
- 1 cup Panko breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Chopped fresh parsley
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Ground black pepper
- 1 large Egg
- 1 tablespoon Water
- 2 tablespoons Olive oil
- 0.5 cup Low-sodium marinara sauce
- 2 slices Sliced part-skim mozzarella cheese
- 2 rolls Whole wheat sandwich rolls
- 4 leaves Fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Start by preparing the chicken. If the chicken breasts are thick, slice them in half horizontally to create thinner fillets.
In a shallow dish, combine the panko breadcrumbs, Parmesan cheese, chopped parsley, garlic powder, and ground black pepper.
In another small bowl, whisk together the egg and tablespoon of water.
Dip each chicken breast piece into the egg mixture, ensuring it is well coated, then press it into the breadcrumb mixture, covering both sides.
In a large oven-safe skillet, heat the olive oil over medium heat. Add the chicken and cook for 3-4 minutes on each side, or until golden brown.
Transfer the skillet to the preheated oven and bake for 10 minutes.
After baking, carefully remove the skillet from the oven and spoon low-sodium marinara sauce over each piece of chicken. Top each with a slice of mozzarella cheese.
Return the skillet to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
Meanwhile, lightly toast the whole wheat sandwich rolls in a toaster or oven.
To assemble, place each chicken piece on the bottom half of a toasted roll, add fresh basil leaves, and top with the other half of the roll.
Serve immediately while hot, and enjoy your Low Sodium Chicken Parmesan Sandwich!
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 2083 mg | 91% | |
| Total Carbohydrate | 132.0 g | 48% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 19.7 g | ||
| Protein | 162.5 g | 325% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 854 mg | 66% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1823 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
