Smoked Chicken Parm Sandwich by @dennistheprescott

1h

4 servings

🍗

570 g

Chicken breasts

🫒

30 ml

Olive oil

🌿

1.5 g

Dried oregano

🍋

1

Lemon zest

🥚

3

Eggs

🌾

120 g

Flour

🥖

130 g

Panko

🧀

60 ml

Parmesan

🧈

0.5 stick

Butter

🫗

240 ml

Neutral oil

🍅

240 ml

Tomato sauce

🧀

230 g

Mozzarella

🧂

Sea salt

⚫

Black pepper

🥚

120 ml

Mayo

🌿

2 tbsp

Pesto

🍋

1

Lemon juice

🌿

60 ml

Basil leaves

🥬

60 g

Arugula

🍞

4

Sandwich rolls

  1. Preheat

    Preheat the Traeger Grill to 185 degrees F.

  2. Coat
    • Chicken breasts
    • Olive oil
    • Dried oregano

    Coat the chicken in olive oil, oregano, half the lemon zest, and a pinch of salt and pepper.

  3. Place
    • Chicken breasts

    Place the chicken on the grill and smoke for 30 minutes.

  4. Zest
    • Lemon zest
    • Eggs
    • Flour

    Prepare 3 bowls: one with seasoned flour, one with beaten eggs, and one with panko, remaining lemon zest, parm, salt and pepper.

  5. Cover
    • Chicken breasts
    • Eggs
    • Flour

    Dredge the chicken in the flour, coat in the egg wash, then cover entirely in the panko mixture.

  6. Melt
    • Olive oil
    • Butter

    Melt the oil and butter together over medium heat.

  7. Fry
    • Chicken breasts

    Fry the chicken in batches until golden, crisp, and cooked through, about 4 minutes per side, or until it reaches an internal temp of 165 degrees F.

  8. Transfer

    Remove and transfer to a wire rack set over a baking tray.

  9. Spoon
    • Tomato sauce
    • Mozzarella

    Spoon over the tomato sauce and top with mozzarella.

  10. Broil

    Broil until golden and melted.

  11. Mix
    • Lemon zest
    • Mayo

    In a small dish, mix together the mayo, pesto, and lemon juice.

  12. Build
    • Chicken breasts
    • Mayo
    • Basil leaves

    Build the sandwiches on toasted bread with pesto mayo, chicken, basil, and arugula.

Smoked Chicken Parm Sandwich by @dennistheprescott

1h

4 servings

🍗

570 g

Chicken breasts

🫒

30 ml

Olive oil

🌿

1.5 g

Dried oregano

🍋

1

Lemon zest

🥚

3

Eggs

🌾

120 g

Flour

🥖

130 g

Panko

🧀

60 ml

Parmesan

🧈

0.5 stick

Butter

🫗

240 ml

Neutral oil

🍅

240 ml

Tomato sauce

🧀

230 g

Mozzarella

🧂

Sea salt

⚫

Black pepper

🥚

120 ml

Mayo

🌿

2 tbsp

Pesto

🍋

1

Lemon juice

🌿

60 ml

Basil leaves

🥬

60 g

Arugula

🍞

4

Sandwich rolls

Preparation Steps

  1. Step 1/12

    Preheat the Traeger Grill to 185 degrees F.

  2. Step 2/12

    Coat the chicken in olive oil, oregano, half the lemon zest, and a pinch of salt and pepper.

  3. Step 3/12

    Place the chicken on the grill and smoke for 30 minutes.

  4. Step 4/12

    Prepare 3 bowls: one with seasoned flour, one with beaten eggs, and one with panko, remaining lemon zest, parm, salt and pepper.

  5. Step 5/12

    Dredge the chicken in the flour, coat in the egg wash, then cover entirely in the panko mixture.

  6. Step 6/12

    Melt the oil and butter together over medium heat.

  7. Step 7/12

    Fry the chicken in batches until golden, crisp, and cooked through, about 4 minutes per side, or until it reaches an internal temp of 165 degrees F.

  8. Step 8/12

    Remove and transfer to a wire rack set over a baking tray.

  9. Step 9/12

    Spoon over the tomato sauce and top with mozzarella.

  10. Step 10/12

    Broil until golden and melted.

  11. Step 11/12

    In a small dish, mix together the mayo, pesto, and lemon juice.

  12. Step 12/12

    Build the sandwiches on toasted bread with pesto mayo, chicken, basil, and arugula.

Composition

Ingredients

Types

Meat, Oils, Herbs and Spices, Eggs

Ingredients

Chicken breasts, Olive oil, Dried oregano, Lemon zest, Eggs, Flour, Panko, Parmesan, Butter, Neutral oil, Tomato sauce, Mozzarella, Sea salt, Black pepper, Mayo, Pesto, Lemon juice, Basil leaves, Arugula, Sandwich rolls

Notes

Chicken breasts (10-ounce each, butterflied, split, and flattened to about 1/4 inch thick), Lemon zest (zest of 1 lemon, divided), Eggs (beaten), Parmesan (grated), Sea salt (to taste), Black pepper (cracked, to taste), Pesto (prepared), Lemon juice (juice of 1/2 lemon), Sandwich rolls (toasted, baguettes preferred)

Allergens

Eggs

Dietetics

Dietary regimen

Sugar-Free, High Protein

Calories

820 kcal

Macro nutrients

Protein: nullg, Total Fat: nullg, Carbohydrates: nullg, Dietary Fiber: nullg, Saturated Fat: nullg, Cholesterol: nullmg

Nutritional Information

Minerals

Calcium: nullmg, Iron: nullmg, Magnesium: nullmg, Phosphorus: nullmg, Potassium: nullmg, Sodium: nullmg, Zinc: nullmg, Selenium: nullmcg, Manganese: nullmg, Copper: nullmg

Vitamins

Vitamin A: nullmcg RAE, Vitamin C: nullmg, Vitamin D: nullmcg, Vitamin E: nullmg, Vitamin K: nullmcg, Thiamin (Vitamin B1): nullmg, Riboflavin (Vitamin B2): nullmg, Niacin (Vitamin B3): nullmg, Vitamin B6: nullmg, Folate (Vitamin B9): nullmcg DFE, Vitamin B12: nullmcg, Choline: nullmg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Sauce

Occasions

Dinner, Lunch, BBQ, Anytime

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

American, Italian-American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Melty, Tender

Flavors

Citrusy, Garlicky, Savory

Other

Price

to inform

Recommended Preservation

to inform

Preservation Infos

to inform