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    You are in: Home / Recipes / Open-faced Parmesan Breaded Chicken Sandwich Recipe
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    Open-faced Parmesan Breaded Chicken Sandwich

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Dancer^'s Note:

    Cooking time includes refrigeration time, I found this recipe about a month ago and we have made it twice. Very tasty.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat and oil barbecue or oven grill to medium-high heat.
    2. 2
      Place chicken between 2 sheets of waxed paper and pound gently to flatten.
    3. 3
      Beat egg and water together in a shallow bowl.
    4. 4
      In a second shallow bowl, stir together breadcrumbs, parmesan cheese, paprika and pepper to taste.
    5. 5
      Dip chicken on both sides in egg mixture, then in crumbs.
    6. 6
      Arrange in single layer on a plate and cover with waxed paper.
    7. 7
      Refrigerate about 30 minutes.
    8. 8
      Grill chicken 5 inches from heat, 4 to 5 minutes on each side, or until no longer pink inside.
    9. 9
      Brush each slice of bread with olive oil and grill.
    10. 10
      Divide tomato slices and chicken breast halves between slices of bread.
    11. 11
      Sprinkle with chopped eggplant and parmesan cheese.
    12. 12
      Serve hot.

    Ratings & Reviews:

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    Nutritional Facts for Open-faced Parmesan Breaded Chicken Sandwich

    Serving Size: 1 (267 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1246.1
     
    Calories from Fat 189
    15%
    Total Fat 21.0 g
    32%
    Saturated Fat 5.4 g
    27%
    Cholesterol 137.4 mg
    45%
    Sodium 2348.6 mg
    97%
    Total Carbohydrate 193.8 g
    64%
    Dietary Fiber 11.9 g
    47%
    Sugars 3.8 g
    15%
    Protein 64.9 g
    129%

    The following items or measurements are not included:

    marinated eggplant

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