2 Boneless skinless Chicken breasts
salt and pepper
1 c vegetable oil
3/4 c flour
2 eggs (beaten)
1 c dry bread crumbs
3/4 c parmesan cheese
4 ciabata sandwich rolls
1 1/3 c shredded mozzerella Cheese
1/4 c basil
1 c spaghetti sauce
How to make
Butterfly the chicken breasts (cut in half along the width of the breast. It helps if you place the breast flat on a cutting board, place your hand on top of the chicken then use the knife to slice the chicken halfway between your hand and the cutting board. Just don't cut your hand!) and pound flat. Then season with salt and pepper.
In saute pan over medium heat warm the oil.
Put flour and eggs in separate bowls, and in another bowl mix bread crumbs and parmesan. Coat chicken in flour, shake off excess. Dip chicken in eggs, let excess drip off. Press chicken into bread crumb mixture.
Place 2 chicken breast halves in the hot oil at a time and fry turning once. About 3 minutes total. Then place cooked chicken on a plate/platter with paper towels. Repeat with remaining chicken.
Place 1 piece of chicken on each roll half and top with 1/3 c mozzerella, 1 Tbs. basil and 1/4 c spaghetti sauce. Cover with remaining half of sandwich roll. Place 2 sandwiches in panini press or in a frying pan. (If using a frying pan place a heavy pan on top to press sandwiches, then flip over after 1 1/2- 2 minutes.) Then cook remaining sandwiches the same way. Cut in half and serve.
Can also serve with a salad or other veggies. Or even just with some chips or fries!
(This recipe was obtained from Williams-Sonoma Kitchen)
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