Chicken Parmesan Focaccia Toast

Favorite dinner alert! And I mean it.

Give me anything with a melted mozzarella smothering-style blanket and I’m sold.

Also, why do you think we call it Chicken Parmesan, when the parmesan part is just a garnish? The mozzarella is the star here. I’ve always wondered that.

Never mind.

But this is what we’re doing – we’re taking homemade focaccia (store bought is fine. Ina style.) and topping it with crispy chicken, pizza sauce, an obscene amount of cheese and inhaling. (quick note about homemade focaccia – for this, bake it in a slightly larger dish so you have more surface area!)

Why focaccia? Because it has this unbelievable crisp bottom and this toasted yeastiness to it that’s frankly unparalleled.

Get into it.

First of all, the chicken! A little slicing lengthwise and pounding it out to get that perfect thinness. The breading is panko, parmesan, some dried Italian seasoning and a little bit of salt. Fried to perfection.

(if you need to pause and dip a little into some ranch, you fly.)

Uuuuuum. Okay there!

We’ll top the focaccia with chicken, pizza (or any red pasta sauce you dig), and fresh mozzarella. Slide her under the broiler for a little bit. You will CRY, I tell you.

It’s got aaaaaaall the textures. Toastiness, crispy chicken, tangy sauce and mellow bubbling mozzarella cheese. Top with fresh parmesan and parsley and just live it. Every bite, I’m telling you, your head will loll back and fall off its neck hinges.

Make your serving as little or as obscene as you please. Either way it’s the correct choice.

Need I go on? Naw. I think we’re done here.

Chicken Parmesan Focaccia Toast

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Ingredients

• 1 pound chicken breast, sliced in half lengthwise and pounded thinly
• 1/4 cup flour
• 1 cup panko
• 1/2 cup parmesan (I used the green bottle for this!)
• 1 Tbs. Dried Italian seasoning
• Coarse salt
• 2 eggs, lightly whisked
• Jar of your favorite pizza or marinara sauce
• 8 oz fresh mozzarella, torn or sliced
• Focaccia bread, sliced in half lengthwise and into 4x5 inch slices
• Parmesan cheese for garnish
• 1/2 cup vegetable or canola oil

Instructions

1. Put the flour in one shallow bowl, the beaten eggs in another, and the panko/parmesan/Italian seasoning in another. Season with salt and toss with your fingers.
2. Dredge the pounded chicken through the flour, then the egg wash, then the panko mix. Set each breaded chicken breast on a large baking sheet while you finish the rest.
3. Bring the oil to a medium-high heat in a large wide skillet. Fry the chicken on one side for 4 minutes. Flip and fry 3 more minutes. They cook quickly!
4. Arrange each chicken piece on a piece of focaccia, top with pizza sauce and mozzarella. Place them on a clean baking sheet and broil for about 5 minutes, or until the cheese is bubbly and starting to brown.
5. Garnish with parmesan and parsley and serve immediately!
6. Makes 4 servings.

7.8.1.2

760

https://bevcooks.com/2026/01/chicken-parmesan-focaccia-toast/

Make it this week!