Chicken Parmesan Panini

• Meat

  • 3 Chicken breasts, boneless

• Produce

  • 1 Red bell peppers, jarred roasted

• Refrigerated

  • 1 Egg

• Condiments

  • 1 jar Marinara sauce

• Baking & Spices

  • 2 1/2 tsp Creole seasoning

• Oils & Vinegars

  • 1/4 cup Olive oil

• Bread & Baked Goods

  • 1 Italian bread
  • 1 cup Panko

• Dairy

  • 1/2 cup Parmesan
  • 4 slices Provolone cheese

Found on diaryofarecipecollector.com

Ingredients

• 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

Directions

• 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.
• 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.
• 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.
• Heat marinara sauce in a small sauce pan. Wipe out skillet with a paper towel.
• Build panini sandwiches: Onto one slice of bread, spread 2 tbsp marinara sauce. Top with sliced chicken, a slice of provolone, a little more sauce, and a few red bell pepper strips. Top with other slice of bread. Drizzle both sides with a little olive oil.
• Place in preheated skillet and press down with another skillet (no need for a panini press). Cook until golden brown on each side.