Makes

2

Servings

Ingredients

  • For the parm:
  • 2 Sub rolls
  • 2 Mozzarella balls
  • Fresh basil
  • For the chicken:
  • 2 Chicken breasts (if you fancy doubling up)
  • 1 tablespoon Olive oil
  • 1/2 teaspoon Salt & pepper
  • 1 teaspoon Garlic powder
  • 1 teaspoon Oregano
  • Flour (enough to coat)
  • 2 Eggs
  • Breadcrumbs (enough to coat)
  • 50 grams Parmesan
  • For the marinara sauce:
  • A glug of FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 200 grams Passata sauce
  • 1 teaspoon Garlic powder
  • 1 teaspoon Oregano
  • 1/2 teaspoon Salt & pepper
  • 1/2 teaspoon Sugar
  • For the garlic butter:
  • 3 cloves Garlic (crushed)
  • 100 grams Butter (softened)
  • 1 teaspoon Parsley (chopped)
  • 1/2 teaspoon Salt

directions

  1. Butterfly the chicken breasts and pound each part to an even thickness
  2. Season the chicken and add garlic powder over both sides
  3. Make sure to season the flour then cover the chicken in it 
  4. Dip them into some beaten eggs
  5. Mix the dried oregano, garlic powder & grated parmesan with your breadcrumbs
  6. Then coat the chicken with breadcrumbs
  7. Heat oil in pan
  8. Shallow fry the chicken turning until both sides are golden
  9. In the meantime mix the marinara sauce ingredients together
  10. Make sure to add liberal amounts of Frank’s RedHot sauce to give it that spicy edge
  11. Heat sauce in pan
  12. Now add your spicy marinara directly on top of your crispy chicken breast in pan
  13. Then place some thick mozzarella slices on top
  14. Add a dash of water in pan and cover to steam
  15. Meanwhile mix the garlic butter ingredients together and lather generously onto the sub roll
  16. Put it face down on a dry pan to melt
  17. Place the layers of chicken, sauce and cheese on the toasted bun
  18. Sprinkle over some extra parmesan
  19. Add chopped fresh basil
  20. Pop the sub roll on top