Chicken Parmesan Panini

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This Chicken Parmesan Panini is a yummy sandwich filled with chicken, cheese, and tomato sauce. It’s perfect for lunch or dinner and is very easy to make. If you like cheesy and crispy sandwiches, you’ll love this one. Let’s get started and make a delicious panini!

Ingredients:

  • 2 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 4 slices of mozzarella cheese
  • 1 cup marinara sauce
  • 8 slices of sourdough or Italian bread
  • Olive oil, for grilling
  • Fresh basil leaves, for garnish (optional)

Now that you have all your ingredients, let’s get started! Making this Chicken Parmesan Panini is easy and fun. First, we’ll prepare the chicken by coating it in flour, eggs, and breadcrumbs. Then, we’ll cook it until it’s golden. After that, we’ll assemble our sandwiches with chicken, cheese, and sauce, and cook them in a panini press or skillet until they’re crispy and the cheese melts. Let’s make a yummy panini!

Instructions:

  1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Dredge them in flour, dip in beaten eggs, and then coat with a mixture of breadcrumbs, Parmesan cheese, and Italian seasoning.
  2. Cook the Chicken: In a skillet over medium heat, cook the chicken until golden brown and cooked through, about 4-5 minutes per side. Set aside.
  3. Assemble the Panini: Slice the cooked chicken breasts. Spread marinara sauce on one side of each bread slice. Place a layer of chicken slices on the sauce, top with mozzarella slices, and add another bread slice on top.
  4. Grill the Panini: Preheat a panini press or a grill pan over medium heat. Brush the outside of the sandwiches with olive oil. Grill the panini until the bread is crispy and the cheese is melted, about 3-4 minutes per side.
  5. Serve: Cut the panini in half, garnish with fresh basil leaves if desired, and serve hot.

Chef’s Tips:

  • For an extra crispy crust, you can toast the breadcrumbs in a pan with a little olive oil before breading the chicken.
  • If you don’t have a panini press, you can use a regular skillet and press down the sandwich with a heavy lid or spatula.

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