FOOD
Chicken Parm Stromboli
Take a bite of breaded chicken, cheese and marinara sauce all bundled up cozy in a warm bread blanket.
FOOD
Chicken Parm Stromboli
Take a bite of breaded chicken, cheese and marinara sauce all bundled up cozy in a warm bread blanket.
Ingredients
- 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
Steps
- 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.