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No-Fry Chicken Parmesan Sandwich

A lunch-time twist on a traditional Italian dish.
Course Sandwich
Cuisine Italian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Author Miriam Tirips


  • 3/4 cup plain dry bread crumbs
  • 1/2 tsp. Italian seasoning
  • 1/4 tsp. garlic powder
  • 6 boneless skinless chicken thighs or breast halves (about 2 lbs.)
  • 1 egg beaten
  • 1 jar 1 lb. 8 oz. Ragu® Old World Style® Traditional Pasta Sauce
  • 1/4 cup brown sugar
  • 1 cup shredded part-skim mozzarella cheese
  • 1 loaf French Bread


  1. Preheat oven to 400°F.
  2. Combine bread crumbs, Italian seasoning and garlic powder in shallow dish.
  3. Dip chicken in egg, then crumb mixture; turn to coat.
  4. Arrange chicken in 13 x 9-inch baking dish. Bake 20 minutes.
  5. Remove chicken from oven and pour Ragu® Old World Style® Traditional Pasta Sauce over chicken.
  6. Sprinkle brown sugar on top of the pasta sauce.
  7. Top with mozzarella cheese.
  8. Bake an additional 10 minutes or until chicken is thoroughly cooked.
  9. Cut French Bread into portions about the width of your chicken and then slice into half horizontally (to create a top and bottom).
  10. Using a knife, CAREFULLY cut out some of the inside of the bread on both the top and bottom pieces.
  11. Sandwich chicken between bread slices.
  12. Serve hot with a salad on the side.