Description
These flavor-packed paninis capture all of summer’s flavors in each bite while the pan-fried chicken adds a nice crunch and heartiness to fill you up.
Ingredients
Scale
- 2 chicken breasts
- 1 egg
- 3 Tbsp milk
- 1 cup Italian bread crumbs
- 3 Tbsp oil
- 2 tomatoes
- 20 large basil leaves
- 2 cups shredded mozzarella
- 8 slices sourdough bread
Instructions
- Pound the chicken until it is 1/4-1/2 inch thick. Cut each one in half to create 4 chicken pieces.
- Set up dredging station by mixing egg and milk together in one bowl and the breadcrumbs in another.
- Dredge each chicken piece in egg mixture, then breadcrumbs and set aside.
- Heat oil in a skillet over medium-high heat.
- Add chicken breast to the skillet. Cook 2-3 minutes before flipping them over for another 2 minutes, or until cooked through. Set aside.
- Assemble the sandwiches by brushing each slice of bread with a little olive oil, then layering 4-5 basil leaves, 1/4 cup mozzarella, 1-2 tomato slices sprinkled with salt, chicken and another 1/4 cup mozzarella for each sandwich.
- Press them in a panini maker and serve.