Chicken Parm StromboliChicken Parm Stromboli
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Take a bite of breaded chicken, cheese and marinara sauce all bundled up cozy in a warm bread blanket.
4 to 6 servings
1 cup all-purpose flour
3 large eggs, beaten
2 cups panko breadcrumbs
Kosher salt and black pepper
3/4 pound boneless, skinless chicken breasts, cut in 1/2-inch-thick fingers (6 total)
Vegetable oil, for frying
1 (16-ounce) ball pizza dough, room temperature
All-purpose flour, for dusting
1/3 cup smooth marinara sauce
6 ounces deli sliced part skim mozzarella cheese
6 ounces deli sliced provolone
Egg wash, for brushing
Garlic parsley butter, for serving
Warm marinara sauce, for serving
Preheat oven to 350 degrees. Line a sheet tray with parchment paper.
Set up a basic breading station: flour seasoned with salt and pepper in one dish, beaten eggs in a second, and seasoned panko in a third dish. Dredge the chicken through the flour first, then the egg, then finally the panko.
Fill a 12-inch cast-iron skillet halfway with oil, and heat to 375 degrees. Add chicken and fry on both sides for 3 minutes total. Remove to a paper towel-lined sheet tray and season with salt.
Roll out pizza dough into a rectangular shape, roughly 14 x 10 inches, with the longer side facing you.
Place a thin layer of sauce across the dough, leaving a one-inch border around the edges. Add 3 layers of cheese, overlapping each slice, alternating mozzarella and provolone. Place the chicken tenders, two by two, on top of the cheese in a straight line. Paint egg wash along the edges. Roll up pizza doll and pinch the seams.
Carefully place seam side down on the prepared baking sheet, and brush egg wash over the entire stromboli. Bake for 35 minutes until golden brown. Let cool for a few minutes before slicing. Brush with garlic parsley butter and serve with warm marinara sauce.
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