Chicken Marinara Sub
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Cook time: 
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Serves: 3 hoagies
 
What You'll Need
  • Hoagies
  • 2 chicken breasts
  • 1 cup panko bread crumbs
  • 3 eggs (lightly beaten)
  • 3 slices sharp provolone cheese
  • 3 hoagie rolls
  • 2 tbs. olive oil
  • 2 tbs. coconut milk
  • 1 cup marinara sauce
  • 1 clove of garlic, minced.
  • Arugula Salad
  • ½ tsp. salt
  • 1 cup arugula
  • 1 tbs. olive oil
  • 1 tbs. white wine vinegar
Instructions
  1. Lay the chicken breasts between two sheets of parchment paper and pound with a mallet until flat and tenderized (I used a rolling pin).
  2. Add the olive oil to a medium-sized pan and place over a medium-high heat.
  3. Take out two medium-sized bowls and fill one with the panko bread crumbs, and the other with the lightly beaten eggs.
  4. Take the tenderized chicken and dredge in the egg wash, then coat in the bread crumbs.
  5. Add the chicken to the hot pan, and fry for about 5-6 minutes on each side or until fully cooked.
  6. Add the marinara sauce and minced garlic to the pan and reduce to a simmer for about 10 minutes.
  7. In a small bowl, add the vinegar, salt and olive oil and whisk together until combined. Add the arugula and toss together.
  8. To serve, slice your roll of choice and add a layer of marinara sauce from the cooked chicken to the bottom half. Then add half of a chicken breast, a slice of provolone, and about 1 tbs. of the arugula mixture. Serve immediately!
Recipe by The Blonde Chef at https://www.theblondechef.com/chicken-marinara-sub/