Chicken Parmesan Paninis

We have a beautifully large basil plant in our garden at the moment and this seemed like a great thing to use it in. I actually used some for Sunday nights dinner, a BLT with avocado, heirloom tomatoes and basil. It was definitely scrumptious! This sandwich also features homemade tomato sauce, the one I used on my yummy grilled pizza{s}. I still need to post a recipe for it, maybe once we acquire some fresh tomatoes from the garden.

Chicken Parmesan Paninis

3-6 chicken breasts, skinless
salt and pepper, to season the chicken
1 cup flour
2 tablespoons garlic {granulated or powder}
2 eggs, beaten
1 1/2 cup panko
1 teaspoon salt
1/2 cup parmesan, grated
1 1/2 tablespoons olive oil


hoagie rolls
favorite tomato sauce
provolone, sliced
mozzarella, shredded
garlic butter
basil leaves

  • Preheat oven to 475 degrees.
  • Pound the chicken breasts until they are about a 1/2 inch thick. Season the chicken breasts.
  • Prepare your dredging station ingredients. Mix the flour with the garlic. Also, mix the panko with the salt, parmesan and olive oil.
  • Individually, add the chicken breast to the flour and cover well. Dip the same chicken breast into the beaten egg and then into the panko mixture. Repeat this process, placing each piece of chicken onto a foil lined baking sheet when finished.
  • Bake the chicken breasts for 15-20 minutes. Once finished, remove the chicken and add a spoonful of the tomato sauce, provolone and mozzarella.
  • Change the oven setting to broil and cook the cheese until melted and slightly browned.
  • Cut the hoagie roll in half and brush with garlic butter and a little bit of the tomato sauce. Add the chicken and basil leaves. Brush the outside of the roll with garlic butter and place into a panini maker {I use a George Foreman}. Cook for about 5-7 minutes.



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