Chicken Parm Stack Recipe
Crunchy, Cheesy & Saucy Goodness! Two crispy breaded chicken filets, each topped with zesty red sauce and melted mozzarella, nestled between two slices of warm, garlicky bread.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and pepper. Dredge each chicken breast in flour, dip in beaten eggs, and then coat with breadcrumbs.
- 2
Fry the Chicken
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Fry the breaded chicken for about 5-6 minutes on each side until golden brown. Transfer to a baking dish.
- 3
Add Sauce and Cheese
Top each chicken breast with marinara sauce and shredded mozzarella cheese. Bake in the preheated oven for 10-12 minutes until the cheese is melted and bubbly.
- 4
Prepare the Bread
While the chicken is baking, mix minced garlic with the remaining tablespoon of olive oil. Brush the garlic oil on both sides of the bread slices.
- 5
Toast the Bread
In a separate skillet, toast the bread slices over medium heat until golden and crispy, about 2-3 minutes per side.
- 6
Assemble the Stack
Once the chicken is done, place one piece of chicken on a slice of toasted bread. Top with another slice of bread, and repeat with the second chicken filet.
- 7
Serve
Garnish with fresh basil leaves and serve immediately with extra marinara sauce on the side.