Grilled Chicken Parmesan Panini
In this lighter take on chicken Parmesan, chicken breasts are grilled on a panini press, rather than being deep-fried. Then they’re tucked between slices of multigrain bread, along with marinara sauce and fresh mozzarella cheese, and cooked to crisp perfection on the panini press. Accompany with our beet and sweet potato chips (see related recipe at left).
- 2 boneless, skinless chicken breast halves, each 6 to 8 oz.
(185 to 250 g), butterflied and cut in half
- Kosher salt and freshly ground pepper, to taste
- 8 slices multigrain bread
- 1 cup (8 fl. oz./250 ml) marinara sauce
- 8 oz. (250 g) fresh mozzarella cheese, cut into 1/4-inch (6-mm)
- 12 large fresh basil leaves
Preheat an electric panini press on the “sear” setting according to the manufacturer’s instructions.
Season the chicken breasts on both sides with salt and pepper. Place 2 pieces of chicken on the preheated panini press, close the lid and cook until they are cooked through, 3 to 4 minutes. Transfer to a plate. Repeat to cook the remaining chicken. Wipe off the panini press with paper towels.
Preheat the panini press on the “panini” setting.
Lay 4 bread slices on a clean work surface. Spread each slice with 2 Tbs. marinara sauce and top with a piece of chicken. Spread with 2 Tbs. marinara sauce and top with the cheese, dividing evenly. Cover each with one of the remaining bread slices.
Place 2 of the sandwiches on the preheated panini press, close the lid and cook until the bread is golden and the cheese is melted, 3 to 5 minutes. Transfer the sandwiches to a cutting board. Repeat to cook the remaining sandwiches. Carefully open the sandwiches and top with the basil leaves. Close the sandwiches, cut in half and serve immediately. Serves 4.