The Parmo Pollo Recipe

Preheat and prep

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Place each chicken breast on a cutting board. If breasts are thick, butterfly or slice horizontally to 3/4" thickness for even cooking. Pat dry with paper towels.

In a small bowl, combine 2 tbs olive oil, garlic powder, smoked paprika, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Rub the mixture evenly over both sides of the chicken breasts.

Place seasoned chicken on the prepared baking sheet and roast in the preheated oven for 16–20 minutes, or until internal temperature reaches 160°F (71°C). Roasting time depends on thickness — check at 16 minutes.

Remove chicken from oven, tent loosely with foil, and let rest 5 minutes (carryover will bring it to 165°F). Slice the breasts into 1/4"–1/2" thick slices for sandwich assembly.

While chicken roasts, make the sauce. Heat 1 tbs extra-virgin olive oil in a medium skillet or saucepan over medium heat.

Add 1/2 cup finely chopped onion and sauté 4–5 minutes until soft and translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so garlic doesn't brown.

Stir in 14 oz crushed tomatoes, 1 tbs tomato paste, 1 tsp dried basil, 1/2 tsp dried oregano, 1/2 tsp sugar, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes. Bring to a gentle simmer.

Reduce heat to low and simmer, uncovered, for 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Stir in thinly sliced 6 fresh basil leaves at the end and remove from heat.

Split ciabatta rolls and brush cut sides lightly with 1 tsp olive oil. If desired, spread 1/2 tbs softened butter on each cut side for extra flavor.

Place rolls cut-side-up on a baking sheet and toast in the oven at 400°F for 3–5 minutes until slightly golden. Remove from oven.

Lower the oven to broil (or set to highest oven temp) for cheese melt step, or use the oven's 450–500°F setting. Arrange sliced chicken on a baking sheet in a single layer. Spoon about 1/4 cup warm tomato sauce over each portion of sliced chicken.

Top the sauced chicken with 2 provolone slices per sandwich (overlap as needed) and sprinkle about 2 tbsp grated Parmesan over each portion.

Place the chicken under the broiler 2–3 inches from the heat for 1–3 minutes, watching closely, until the provolone is melted and Parmesan is lightly browned. If using a hot oven instead of broiler, bake 3–5 minutes until cheese melts.

Spoon a thin layer of tomato sauce onto the bottom half of each toasted ciabatta roll (about 1–2 tbsp).

Place the cheesy, sauced sliced chicken directly on top of the sauce on each roll.

Top with 3 fresh basil leaves per sandwich and a little extra grated Parmesan if desired.

Close the roll, press gently, slice in half if desired, and serve immediately.