Vodka Parm Crispy Chicken Sandwich
Servings: 4
Golden-crisp PERDUE® CHEF REDI® No Antibiotics Ever, Fully Cooked, Portioned Chicken Breast Filets anchor this refined take on chicken parm. Served on toasted cherry-tomato focaccia, the chicken is layered with luxurious vodka sauce, thick-cut mozzarella, fresh basil and a touch of heat — an Italian-inspired sandwich that balances comfort, craft and bold, bistro-level flavor.
Ingredients
- 4 PERDUE® CHEF REDI® NO ANTIBIOTICS EVER, Fully Cooked, Portioned Chicken Breast Filets (80664)
- 4 small premade cherry-tomato focaccia loaves — sliced in half
- 4 tbsp. premade vodka sauce
- 4 slice mozzarella cheese — sliced thick
- 2 tsp. red pepper flakes
- ½ c. basil leaves — chiffonade cut
Instructions
Instructions for Chicken
- Preheat the fryer to 350 degrees.
- Fry chicken filets until golden brown and internal temperature reaches 145 degrees.
Instructions for Sandwich Build
- Heat premade vodka sauce on the stove until temperature reaches 165 degrees.
- Add premade vodka sauce to the bottom slice of each focaccia loaf.
- Top with chicken filet, slice of mozzarella, sprinkle of red pepper flakes and fresh basil, and top with slice of focaccia bread.