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This chicken parmesan panini does just that, using homemade San Marzano tomato sauce for an extra zing.
Ingredients
1 28 ounce can San Marzano tomatoes
1 medium onion, cut in half
4 Tbsp. butter
2 tsp. sugar
2 chicken easts, cut into 1” strips
1 egg
1 cup Italian eadcrumbs
vegetable oil
8 slices thick Sourdough ead
8 Tbsp. mozzarella cheese, shredded
4 Tbsp. butter, softened
1 garlic clove
Directions
For sauce
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 ing the sauce to a boil for 3 minutes, then reduce to medium low. Cook the sauce for 45 minutes, stirring once.
For chicken
Preheat the oven to 425 degrees. Whisk the egg with a splash of water in a small bowl. Pour the eadcrumbs in a separate, shallow dish. Dredge the chicken pieces first in the egg then in the eadcrumbs, 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 own 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.
To assemble
Preheat your panini press. Take the garlic clove and rub it on all 8 slices of ead. 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 ead. Place on the panini press and cook until golden own and cheese has melted, about 3 minutes. Slice in half. Makes 4 sandwiches.
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