Chicken Cordon Bleu Panini

• Meat

  • 3 Chicken breasts, thin cut boneless skinless
  • 9 thin slices Ham

• Condiments

  • 1 tbsp Mustard (regular or dijon

• Baking & Spices

  • 1 tsp Italian seasoning
  • 1 tsp Pepper
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 1 Olive oil

• Bread & Baked Goods

  • 1 Italian bread
  • 1 cup Panko bread crumbs

• Dairy

  • 6 slices Provolone

Found on diaryofarecipecollector.com

Ingredients

• 3 thin-cut boneless, skinless chicken breasts
• 1 tbsp mustard (regular or Dijon)
• 1½ tsp salt
• 1 tsp pepper
• 1 cup panko bread crumbs
• 1 tsp Italian seasoning
• ¼ cup olive oil
• 9 thin slices of ham
• 6 slices of provolone
• Italian bread loaf (found in bakery section)
• Olive oil for grilling panini
• Optional condiments:  mayo, mustard (regular or Dijon)

Directions

• Brush chicken breasts with a thin-coating of mustard.  Season with ½ tsp salt and ½ tsp pepper.
• In a shallow dish, mix remaining salt and pepper, Italian seasoning mix, and panko.
• Dip chicken into panko on both sides pressing to coat all of chicken with bread crumbs.
• Place in large skillet with olive oil heated over medium-high heat.  Cook on both sides until chicken is golden brown and cooked through, about 7 to 8 minutes per side depending on the thickness of the chicken.
• While chicken is cooking, slice bread into 1 inch slices.
• Spread both sides with desired condiments.  Top one side with sliced cooked chicken, ham, provolone, and other slice of bread.  Brush both sides of sandwich with a little olive oil.
• Place in a pan heated over medium-high heat.  Press down sandwich (I use another skillet to do so).  Flip once golden brown, and repeat on the other side.  Repeat with other sandwiches.