Chicken Parm Melt

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Chicken Parm Melt

0 from 0 votes Only logged in users can rate recipes
Recipe by Nick Polegato Course: Lunch, Sandwich, DinnerCuisine: American, MediterraneanDifficulty: Easy


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41g Protein 🐓 Parm Melt

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  • 8 slices 8 protein focused bread, I use Stonewalls

  • 4 4 chicken breast (about 1 lb divided into 4 breast), pounded thin

  • 1 tsp 1 olive oil

  • 1/2 cup 1/2 onion, finely chopped

  • 1/2 cup 1/2 mushrooms, finely shopped

  • 2 cloves 2 garlic, minced

  • 1 cup 1 light mozzarella cheese

  • 1 cup 1 sugar free marinara sauce

  • Fresh basil


  • Heat olive oil in a large non-stick pan over medium heat. Add in onions, mushrooms and garlic and sauce until softened, 2-3 minutes. Set aside
  • In the same pan over medium high heat, cook your chicken breast until 165°F internal temp, flipping halfway through, about 4-5 minutes. Rest for 5 minutes and then slice in half.
  • Assemble sandwich by placing down 1 slice of bread, 1/8 cup of mozzarella cheese, 1/2 a chicken breast, 1/4 cup marinara sauce, 1/4 of our sautéed veggies, fresh basil, other half of the chicken breast, 1/8th cup of mozzarella cheese and top with another slice of bread.
  • Place into a non stick skillet and toast each side for 2 minutes until golden brown and the cheese is melted.
  • Remove and repeat for all sandwiches.
  • Cut in half and enjoy this one!

Nutrition Facts

  • Serving Size: 1g
  • Total number of serves: 4
  • Calories: 372kcal
  • Carbohydrates: 28g
  • Protein: 41g
  • Fat: 12g

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