Go Back
Shredded Chicken Parmesan Garlic Rolls
Andre Lewis

Shredded Chicken Parmesan Garlic Rolls

Chicken Parmesan usually loses its crust once it's turned into a sandwich, so this version stops pretending the crust matters. Chicken breasts poach in marinara, get shredded and go under browned mozzarella in garlic-brushed rolls; it's saucy, structural and easier to eat than a cutlet skating out the back.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breasts
  • 2 cups marinara sauce
  • 1/2 cup low-sodium chicken broth
  • 1 tsp dried basil
  • 1/2 tsp kosher salt
  • 4 Italian sandwich rolls split
  • 2 tbsp melted butter
  • 1 tsp garlic powder
  • 1 cup shredded low-moisture mozzarella cheese
  • 1/4 cup finely grated Parmesan cheese

Method
 

  1. Place the chicken, marinara, broth, basil and salt in a covered skillet and bring the sauce to a gentle simmer.
  2. Cook over medium-low heat for 18 to 24 minutes, turning once, until the chicken reaches 165°F.
  3. Shred the chicken with 2 forks and stir it back into the sauce, simmering uncovered for 3 minutes until thick enough to mound.
  4. Heat the broiler and stir the melted butter with garlic powder.
  5. Brush the cut rolls with garlic butter, broil for 1 minute and divide the saucy chicken among the bottom halves.
  6. Top with mozzarella and Parmesan, broil for 1 to 2 minutes until browned and bubbling and close the sandwiches with the toasted roll tops.