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Chicken Parmesan on Naan

October 15, 2010

Here is a staple recipe that I like to whip up when I’m stuck on ideas of what to do with leftover chicken breasts. Even though there are so many ways to prepare chicken, we never get sick of eating chicken parmesan. The traditional chicken parm is fried and smothered in cheese, this healthier version is actually baked in the oven, but it still has the crispy and crunchy texture from the breadcrumbs. Instead of topping it with more cheese, I added the Parmesan cheese to the coating for a slight cheesy taste in every bite. Also, instead of serving it on a bed of pasta, I decided to make a open-faced sandwich on some garlic naan bread (from Trader Joe’s) with a base of wilted spinach for some greens. This is definitely not a sandwich to eat with your hands, but messy can be good sometimes 🙂

Chicken Parmesan on Naan

Serves 2


  • 2 pieces of skinless, boneless chicken breast
  • 1 egg
  • 1 tablespoon Parmesan cheese
  • 1/4 cup Panko breadcrumbs
  • 1 teaspoon oregano
  • Salt and pepper
  • 2 pieces of naan bread
  • 1/4 cup marinara sauce
  • 1/2 cup raw spinach


1. Preheat oven to 350 degrees.

2. Meanwhile, beat one egg in a bowl. In another bowl, mix together the Parmesan cheese, Panko, oregano and salt and pepper.

3. With one hand, dredge the chicken breast in the egg wash. Transfer it to the Panko mixture and coat evenly until the entire chicken is coated.

4. Place chicken breast on a oiled cooking tray. Bake for 8-10 minutes and flip the chicken and bake for another 5 minutes.

5. Wilt the spinach in the microwave or on the stovetop. Toast the naan and heat the marinara sauce. Take chicken out of oven and cut into strips.

6. To assemble, place 2 tablespoons of marinara sauce on naan, top with wilted spinach and 1 piece of chicken parmesan

2 Comments leave one →
  1. October 21, 2010 10:20 am

    love it – italian on indian action.

  2. Taja permalink
    August 24, 2011 7:33 am

    id use a little more marinara but it looks good

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