Chicken Parm Sandwiches

Lay 2 chicken breasts flat on a cutting board, and slice horizontally into 4 thin pieces. Pat chicken dry and season lightly with salt and pepper. In a medium bowl, combine 1 tbsp olive oil, 2 oz grated Parmesan cheese, ⅓ cup panko breadcrumbs, ½ tsp salt, and ½ tsp ground black pepper.

Set two roasting racks in two pans and mist with cooking spray. Dredge chicken in the panko mixture until fully coated, pressing firmly on the chicken to adhere, and place on prepared racks. Input settings and cook now. Bottom Zone: Roast at 400°F for 30 minutes. Top Zone: Roast at 400°F for 30 minutes.

After the cook, remove chicken and set aside. Place each ciabatta half, cut-side up on a roasting rack in a pan and drizzle with remaining 1 tbsp olive oil. Insert and broil for 5 minutes, or until golden brown.

Remove ciabattas and top each bottom half with a dollop of marinara, followed by two chicken breasts. Spread remaining marinara sauce over the chicken breasts followed by 1 oz of mozzarella per sandwich. Transfer sandwiches to a clean, dry pan. Broil sandwiches until cheese is melted, browned, and bubbling, about 8 minutes.

Remove pan and top sandwiches with remaining ciabatta halves. Serve.