IN THE KIT
4 pcschicken thighs
8 ozseasoned panko breadcrumb
4 ozbuffalo mozzarella
10 oztomato sauce
1 ozItalian spice blend
6 ozmixed greens
2 ozbalsamic dressing
Salt & pepper
Kitchen Items Needed
1 shallow dish
Preheat oven to 375º F;
Cut cucumbers into bite size pieces;
Cut buns in half if needed;
Empty flour on a plate;
Empty panko on another plate;
Cut mozzarella into thin slices;
Crack egg in shallow dish, add a splash of water & whisk until foamy.
Pat chicken dry with paper towel. Dip one piece in flour, shaking off excess. Dip in egg to lightly coat, shaking off excess. Press into panko, shaking off excess. Repeat with all pieces, placing each one on one side the sheet pan. Bake on top rack for 15 – 20 minutes or until golden & chicken is cooked through.
Open & empty can of sauce in skillet. Add Italian seasoning blend, pinch of salt & pepper, & simmer for 5 minutes, stirring occasionally. Turn off the heat & set aside.
Carefully remove sheet pan from oven. Top chicken with a scoop of tomato sauce & top with pieces of mozzarella.
Place the buns, cut-sides up, on other side of the sheet pan. Toast in the oven, 1 to 3 min until golden & cheese has melted on chicken. Remove buns, spread with pesto, set aside.
Toss mixed greens & cucumber together with dressing in a large bowl.
Divide bun bottoms on plates. Top with chicken parmigiana, any extra sauce you wish, & a bun top. Serve the salad on the side.