Chicken Parmesan on Toasted Garlic Bread

Transform plain chicken cutlets into a warm and hearty sandwich bursting with Italian flavors! Buon appetito!

1 long loaf Italian bread, halved about lengthwise12 oz.,

2 Tbs. olive oil

1 large clove garlic, halved

1 egg

2/3 cup plain panko breadcrumbs

1/4 cup grated Parmesan cheese

2 Tbs. chopped fresh basil

1/4 tsp. salt

1 lb. chicken breast cutlets, 4-5 pieces

1 1/2 cups fourcheese tomato pasta sauce, from 24-oz. jar, warmed

6 oz. mozzarella cheese, shredded, 3/4 cup 1/4 basil cup leaves packed fresh

Preheat oven to 400°F. Coat 2 rimmed baking sheets with cooking spray. Brush cut sides of bread with oil. Place bread halves on 1 baking sheet. Bake 3-5 minutes or until toasted. Cool slightly; rub cut sides with garlic clove halves. Cut each bread half crosswise into 4 equal pieces; return bottom halves to same baking sheet, cut sides up. Reserve.

In shallow bowl, beat egg with 1 Tbs. water. On piece of wax paper, combine breadcrumbs, Parmesan and chopped basil. One at a time, dip chicken into egg mixture, then bread- crumb mixture until completely coated. Place on remaining baking sheet. Bake, turning once, 6-7 minutes per side, until cooked through.

Spoon some of pasta sauce over bottom halves of bread. Dividing equally, top with chicken, then mozzarella. Bake 3-5 minutes or until cheese melts. Top with basil leaves and bread tops.