From the Cook
From the Cook
From the Cook
From the Cook
1/5
Make the Garlic Knot Dough
1
In a bowl, combine flour, warm water, warm milk, sugar, yeast, garlic powder, and salt. Mix until a rough dough forms. Add softened butter and knead for about 8–10 minutes until smooth and elastic.
2
Cover and let rise for about 1 hour until doubled in size.
3
Divide into 4 equal pieces. Shape each into a ball, then roll into a rope.
4
Cut the rope lengthwise almost to the top (leave the end attached), creating two strands. Twist the two strands over each other like a simple braid. Seal the end and tuck underneath. Place on a baking tray and let rise for 30 minutes. Brush with egg wash and bake at 180°C for about 25 minutes until golden. Immediately brush with melted garlic parsley butter and cover loosely with foil to keep them soft.
Prepare the Chicken
1
Pound the chicken breast flat and cut into 3 pieces. Season well with salt, pepper, paprika, curry, turmeric, and garlic powder. Dip into egg mixed with a splash of milk. Coat in seasoned panko breadcrumbs. Fry in hot oil until golden brown and crispy. Remove and drain briefly on a rack.
Make the Vodka Parmesan Sauce
1
In a pan, melt butter and sauté the onion until translucent. Add tomato paste and cook briefly. Pour in heavy cream and milk. Stir in parmesan and season with salt, pepper, paprika, and garlic powder. Let simmer gently until smooth and slightly thickened.
Assemble the Sandwich
1
Slice the garlic knot in half.
2
Spread vodka sauce on the bottom half.
3
Place the crispy chicken on top.
4
Spoon about 1 tbsp vodka sauce over the chicken.
5
Add 2 slices mozzarella.
6
Bake at 180°C until the mozzarella is melted.
7
Remove from the oven. Add a little more vodka sauce and sprinkle with parmesan.
8
Spread 2 tsp pesto on the top bun and close the sandwich.
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Pound Chicken Evenly 🔨Pound chicken breasts to uniform ¾-inch thickness to ensure even cooking and prevent dry edges; this also creates more surface area for the crispy panko crust to adhere.
- Bloom Your Spices 🌶️Toast the garlic powder, turmeric, curry powder, and paprika in the panko mixture for 30 seconds before breading to intensify their flavors and prevent raw spice tastes.
- Vodka Sauce Timing ⏱️Simmer the vodka parmesan sauce for at least 2-3 minutes after adding vodka to allow the alcohol to cook off while the acidity mellows, creating a smooth, balanced cream sauce.
- Garlic Knot Proofing 🌡️Proof the dough at 75-80°F for 45-60 minutes until doubled; warmer temperatures speed rising but risk over-proofing, while cooler temps develop better flavor complexity in the dough.
- Layer Assembly Sequence 🥪Spread warm vodka sauce on the bottom knot first, then layer hot chicken, mozzarella, and pesto on top so residual heat melts the cheese without making the bread soggy.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
More Recipes by Delicate Kitchen
Check out more Delicate Kitchen content!Browse Delicate Kitchen recipes!
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.