Chicken Parmesan Panini

Grilled sandwiches filled with crispy, breaded chicken breasts topped with marinara sauce, provolone, and roasted red bell peppers.


3 boneless chicken breasts
2½ tsp creole seasoning (divided)
1 egg
1 cup panko
½ cup shredded parmesan
¼ cup olive oil
1 jar marinara sauce
4 slices provolone cheese (non-smoked)
1 Italian bread loaf (found in bakery section)* slice into 1 in. thick slices
jarred roasted red bell peppers


  1. Pound chicken breasts out to ¼ inch thickness. You can do this by placing them in between two sheets of plastic wrap or in a plastic storage bag. Remove and season with 1 tsp creole seasoning.
  2. In a shallow dish, beat egg and season with ½ tsp creole seasoning. In another shallow dish, stir panko, shredded parmesan, and 1 tsp creole seasoning. Dip each breast into egg and then press into panko mixture to evenly coat.
  3. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for 7 to 8 minutes per sides. Lower heat if chicken is browning too quickly. Remove from pan and let rest a few minutes and then slice.
  4. Heat marinara sauce in a small sauce pan. Wipe out skillet with a paper towel.
  5. .....
  6. Go to Chicken Parmesan Panini @ www.diaryofarecipecollector.com for full instructions

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