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Olive Garden Chicken Parmigiana Sandwich Reduced-Fat

By Todd Wilbur


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Chicken Parmigiana is delicious, but who needs all the fat that comes from pan frying the chicken breast? Olive Garden's delicious chicken parmigiana sandwich was the perfect product for a reduced-fat clone using a special baking technique for the chicken to replace the greasy frying. Even when we use regular provolone cheese in this recipe, our conversion comes out to around half the fat of the original, which has been filling the bellies of Olive Garden customers since 1995. And you won't get splattered with hot oil.

Nutrition Facts
Serving size–1 sandwich
Total servings–4
Calories per serving–553 (Original–631)
Fat per serving–11g (Original–21g)

Source: Low-Fat Top Secret Recipes by Todd Wilbur.

Update 1/9/17: Mix 1/2 teaspoon of salt into the bread crumbs for better flavor. 

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Marinara Sauce
  • 1 1/4 cups tomato puree (1 10.5-ounce can)
  • 1 teaspoon granulated sugar
  • 1 small clove garlic, minced
  • 1/2 cup canned, diced tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 1/4 teaspoon lemon juice
_main
  • 4 skinless chicken breast fillets
  • 1/2 cup all-purpose flour
  • 1/2 cup egg substitute (such as Egg Beaters)
  • 1/2 cup Italian-style bread crumbs
  • Olive oil cooking spray
  • 4 Italian or sourdough sandwich rolls
  • 1/2 cup shredded provolone cheese
  • Do This
    • Restaurant/Brand
      Olive Garden
    • Instructions

      1. Combine the ingredients for the marinara sauce in a small or medium saucepan over high heat. When the mixture begins to boil, reduce the heat to low and simmer for 45 minutes.

      2. Prepare the chicken by first cutting each breast in half. Fold a piece of plastic wrap around one piece of chicken and pound it flat (to about 1/4 inch thick) with a mallet. The chicken should be slightly larger in diameter than the sandwich rolls. Repeat with the remaining pieces of chicken.

      3. Put the flour, egg substitute, and bread crumbs in 3 separate small bowls. Drop each piece of chicken, one at a time, first into the flour, then into the egg, and then coat each thoroughly with the bread crumbs.

      4. Preheat oven to 450 degrees F.

      5. Spray a baking sheet with a generous coating of cooking spray. Place each piece of chicken on the coated baking sheet, then spray the surface of each piece with the cooking spray. Bake for 20 minutes or until the chicken begins to brown.

      6. Toast or grill the faces of each roll until light brown.

      7. Build each sandwich by first placing one piece of chicken on the bottom half of a roll. Position the chicken slightly off to one side on the roll. Spoon about 1 1/2 tablespoons marinara sauce onto the chicken. Sprinkle a couple teaspoons of the provolone over the sauce. Stack another piece of chicken on the first, with this piece stacked over to the other side of the roll, but also slightly overlapping the first piece. Spread sauce and cheese on this piece as well.

      8. Top off the sandwich with the top half of the roll, and serve. Repeat the process to build the remaining sandwiches.

      Makes 4 sandwiches.

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