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Categories:Viewed: 18 - Published at: 7 years ago
Ingredients
- 2 Tablespoons Olive Oil
- 4 whole Boneless, Skinless Chicken Breasts
- Salt And Pepper
- 1 whole Egg, Beaten
- 1 cup Italian Seasoned Bread Crumbs
- 4 whole Ciabatta Rolls, Split In Half Horizontally
- 1/4 cups Prepared Spinach Basil Pesto
- 8 ounces, weight Fresh Mozzarella Or Buffalo Mozzarella, Sliced
- 2 whole Roasted Red Peppers, Each Cut In Half, So 4 Pieces
Method
- To fry chicken breasts: In a large saute pan, heat olive oil over medium-high heat.
- Place chicken breasts between two pieces of plastic wrap and pound chicken to 3/8 thickness.
- Season chicken with salt and pepper on both sides.
- Beat the eggs in a shallow bowl.
- Put the breadcrumbs in another shallow bowl.
- Dredge each piece of chicken in the egg and then in the breadcrumbs, making sure both sides are coated.
- Then add chicken into the saute pan.
- Brown chicken, about 2-3 minutes on each side.
- Set aside and cover in foil to keep warm.
- To assemble each sandwich: Spread about 2 tablespoons of pesto on the inside of the top and bottom halves of a ciabatta roll.
- To the bottom half add breaded chicken breast and 2 slices of cheese then top it with a pepper half.
- Close the sandwich with the top half of the roll.
- Assemble the rest of the sandwiches.
- Grill sandwiches on a heated panini maker or in a grill pan over medium heat, for 7-8 minutes until cheese is melted.
- Serve immediately and enjoy.
