Description
This sandwich features crispy, breadcrumb-coated chicken breasts topped with flavorful Romesco sauce, peppery arugula, and creamy mayonnaise, all between toasted slices of bread for a satisfying meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 cup Romesco sauce
- 4 slices of bread
- 1/4 cup mayonnaise
- 1/2 cup arugula
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper.
- In a shallow dish, combine breadcrumbs and Parmesan cheese.
- Coat the chicken breasts in the breadcrumb mixture, pressing lightly to adhere.
- Place the breaded chicken on a baking sheet and bake for 25-30 minutes, or until the chicken is cooked through and golden brown.
- While the chicken bakes, toast the bread slices.
- Spread mayonnaise on one side of each slice of toasted bread.
- Top the mayonnaise side of two bread slices with a handful of arugula, then place the baked chicken on top.
- Spread Romesco sauce over the chicken and cover with another slice of bread.
- Slice the sandwich in half and serve.
Notes
- For a spicier version, you can add some chili flakes to the Romesco sauce.
- You can substitute the Romesco sauce with other types of pesto or aioli if preferred.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes