Baked Chicken Parmesan Sandwiches

Hello again! For those Flatout lovers who don’t know me, my name is Emily and I blog about lightened up comfort food recipes over at my own site, Since June is National Men’s Health Month, Flatout asked me to come up with some easy, tasty, man-friendly recipes using their Hungry Girl Foldit flatbreads. Challenge accepted!

I absolutely adore Foldit flatbreads because not only do they taste great, they’re a low calorie, high protein, high fiber way to enjoy some bread with your sandwiches, burgers or panini. That means you can load your Foldit up with hearty, delicious fillings and still keep it a low calorie meal.

These Baked Chicken Parmesan Sandwiches are a perfect example of craveable, filling, man-friendly food that you can make for just 269 calories! If you’re craving Italian or a Chicken Parm Sub, this is a great alternative that you can make quickly at home and it sticks to your healthy eating plan. Plus, it tastes just as good! The Foldit gets warm and browned under the broiler, the breaded chicken is flavorful and satisfying, and it’s all topped with tomato sauce, Mozzarella cheese and a sprinkle of basil. What’s not to love?

These sandwiches could also be a great way to celebrate dad on Father’s Day. If you’re looking for another man-pleasing Flatout Foldit recipe, check out my blog for the Mexi-Burgers with Guacamole I’ll be posting later this week!

Foldit Baked Chicken Parmesan Sandwiches


2 (3 oz each) chicken breast cutlets, pounded to ½” thick

1 teaspoon all-purpose flour

1 egg white

2 tablespoons Italian seasoned bread crumbs

2 teaspoons grated Parmesan cheese

A sprinkle of salt and black pepper

2 Flatout Foldit Hungry Girl Traditional White Foldit flatbreads

2 tablespoons pasta sauce

2 tablespoons shredded 2% Mozzarella cheese

A pinch of dried basil


1. Pre-heat the oven to 375. Line a baking sheet with aluminum foil or parchment paper and lightly mist with cooking spray.

2. Place the chicken pieces in a Ziploc bag and sprinkle with the flour. Seal the bag and shake and massage the chicken until the chicken is completely coated with flour.

3. Beat the egg white in a bowl with a whisk until frothy. In a shallow bowl or dish, combine the bread crumbs and grated Parmesan and mix together. Dip each flour-coated chicken cutlet into the egg whites, coating all sides and then allow excess to drip off. Then dip the coated chicken into the bread crumb mixture, coating all sides and transfer the breaded chicken to the prepared baking sheet. Sprinkle with a bit of salt and pepper to taste. Spray both sides of the breaded chicken with cooking spray and bake for 15 minutes or until chicken is cooked through.

4. Move the oven rack to the top shelf of your oven and turn the heat to broil. Remove chicken and place a fresh piece of parchment or foil onto the baking sheet. Lay the two Foldits side by side on the new foil and place a cooked chicken breast on each. Spread a tablespoon of pasta sauce onto the top of each breast and top with a tablespoon of cheese on each sandwich. Sprinkle a bit of dried basil over the top of the cheese. Leave the sandwiches open and place under the broiler for 1-2 minutes until the cheese is melted and sauce is heated through (I left mine for 1 ½ minutes – check yours at 1 minute and every 30 seconds after until you’re happy with the doneness). Fold the empty half of the Foldit over top of the chicken to close the sandwich and serve.

Chicken-Parmesan-Sandwiches-10bWW® Points Plus:

7 per serving (P+ calculated using the recipe builder on

Nutrition Information:

269 calories, 27 g carbs, 5 g fat, 31 g protein, 4 g fiber (from

Yields 2 sandwiches

An Emily Bites Original


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