Chicken Chipotle Parmesan Recipe

Pound and Marinate

Preheat oven to 425°F (220°C). Place the two chicken breasts between plastic wrap and gently pound to an even thickness about 1/2 inch. In a bowl combine 3 tbs olive oil, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp kosher salt and 1/2 tsp black pepper. Brush or rub the marinade all over both chicken breasts and let rest at room temperature for 15 minutes (or refrigerate up to 2 hours).

Roast

Lightly oil a baking sheet or ovenproof skillet with 1 tsp olive oil. Place marinated chicken on the sheet and roast in the preheated oven for 12-18 minutes, until internal temperature reaches 165°F (74°C). Thicker breasts may take longer—test with a thermometer at the thickest part.

Rest and Slice

Remove chicken from oven and let rest 5-7 minutes to retain juices. Slice each breast thinly across the grain into 1/4-inch slices. Keep warm.

In a small bowl combine 1/2 cup mayonnaise, 1 tbs minced chipotle peppers in adobo (more or less to taste), 1 tsp adobo sauce, 1 tsp lime juice, 1/2 tsp honey and 1/4 tsp salt. Whisk until smooth and taste — adjust heat or sweetness as desired. Chill until ready to assemble.

Slice the tomato into 1/4-inch rounds. Shred or slice the parmesan so you have about 3 cups ready. Halve the ciabatta rolls horizontally. Lightly butter the cut sides of each roll (about 1/2 tbs per half).

Toast rolls: Heat a skillet over medium heat or use the oven broiler. Toast the buttered cut sides until golden and crisp, about 1-2 minutes in a skillet or 1-3 minutes under a broiler—watch closely to avoid burning.

Arrange sliced chicken evenly on the bottom half of each toasted ciabatta (divide chicken slices between 4 rolls). Sprinkle about 3/4 cup shredded parmesan over the chicken on each sandwich (divide 3 cups among 4). Place sandwiches open-faced on a baking sheet and put under a hot broiler for 1-2 minutes just until the parmesan melts and begins to bubble — or place in a 375°F (190°C) oven for 4-6 minutes. Remove when cheese has melted.

On the top half of each roll spread about 1 to 1.5 tbs chipotle mayo. Layer 2 romaine leaves and 2-3 tomato slices over the melted parmesan on the bottom halves. Close sandwiches and gently press.

If desired, garnish with chopped parsley. Cut sandwiches in half and serve immediately.

Serve warm with extra chipotle mayo on the side for dipping. Leftovers can be refrigerated for up to 2 days; reheat gently to avoid drying the chicken.