Enjoy the ultimate comfort food with this Panini of Chicken Parmesan. Between two ciabatta rolls are crispy breaded chicken breasts, gooey melted mozzarella, and tangy marinara sauce. This makes a delicious sandwich.
Ingredients: 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness. Kosher salt and freshly cracked black pepper. 1 cup all-purpose flour. 2 large eggs, beaten. 1 cup panko breadcrumbs. 1 cup grated Parmesan cheese. 1 cup marinara sauce. 4 slices mozzarella cheese. 4 ciabatta or Italian rolls, split. 2 tablespoons unsalted butter, melted. Fresh basil leaves, for garnish optional.
Instructions: Preheat a panini press or grill pan over medium heat. Season the chicken breasts with salt and pepper. Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with grated Parmesan cheese. Dredge each chicken breast in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere. Cook the chicken breasts on the panini press or grill pan for 4-5 minutes per side, or until golden brown and cooked through. Spread marinara sauce on the bottom half of each roll. Top with a cooked chicken breast, a slice of mozzarella cheese, and fresh basil leaves if desired. Place the top half of the roll on top. Brush the outside of each sandwich with melted butter. Place the sandwiches on the panini press or grill pan and cook until the bread is toasted and the cheese is melted, about 3-4 minutes. Serve hot and enjoy!
Prep Time: 15 minutes
Cook Time: 10 minutes
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