Chicken Parmesan Panini
Mar 26, 2013 10:05PM
● By Anonymous
This chicken parmesan panini does just that, using homemade San Marzano tomato sauce for an extra zing.
1 28 ounce can San Marzano tomatoes
1 medium onion, cut in half
4 Tbsp. butter
2 tsp. sugar
2 chicken breasts, cut into 1” strips
1 cup Italian breadcrumbs
8 slices thick Sourdough bread
8 Tbsp. mozzarella cheese, shredded
4 Tbsp. butter, softened
1 garlic clove
Place tomatoes, onion, butter and sugar in a medium sauce pan. Using a spoon or whisk, press down on each tomato until they burst. Place a cover on the pot and bring the sauce to a boil for 3 minutes, then reduce to medium low. Cook the sauce for 45 minutes, stirring once.
Preheat the oven to 425 degrees. Whisk the egg with a splash of water in a small bowl. Pour the breadcrumbs in a separate, shallow dish. Dredge the chicken pieces first in the egg then in the breadcrumbs, coating completely. Heat a sauce pan with 1/2 inch of oil over medium high heat. When the oil is hot, place the chicken pieces in and cook until golden brown on one side. Flip and cook until golden on the other side. Remove and place on a paper-towel lined plate. Repeat with remaining chicken. Once finished, place the chicken on a baking sheet and bake 20 minutes until cooked through.
Preheat your panini press. Take the garlic clove and rub it on all 8 slices of bread. Spread 1/2 tablespoon of butter on each slice. Line 4 slices with 2 tablespoons of mozzarella cheese. Layer tomato sauce on top of the cheese. Add a sprinkle of red pepper flakes or a dash of fresh basil. Layer 2-3 chicken pieces on top of the sauce then top with the remaining piece of bread. Place on the panini press and cook until golden brown and cheese has melted, about 3 minutes. Slice in half. Makes 4 sandwiches.