Tags
bread, Chicken, Chicken fingers, List of Italian dishes, Marinara sauce, Mozzarella, Olive oil, panini, panini press, Parmigiana, quick and easy, sandwich, Sandwiches, Sunday, sunday dinner, weekend dinner
No big story here. I wanted something quick and dirty for my first dinner home.
WHAT WORKED: Not making my own chicken tenders. Not from a lack of want, but simply a matter of convenience. For something like this, frozen all white meat chicken tenders or filets work perfectly.
WHAT DIDN’T: I left it on the grill a hair too long and the sauce spilled on the grill plate, taking a little extra time to clean.
WHAT DID THE WIFE SAY: Not much. She wanted to hear about my trip and didn’t say much.
WILL IT MAKE ANOTHER APPEARANCE: Very likely.
Chicken parm panini
By Jared Paventi
- Four slices of Italian bread
- 1/4 cup garlic-infused olive oil
- Two frozen breaded chicken filets or 4-5 frozen breaded chicken tenders, cooked
- 8 oz. fresh mozzarella cheese, sliced
- prepared marinara sauce
Brush one side of a piece of bread with garlic-infused olive oil and turn it over. Using a soup spoon, spread a thin layer of marinara sauce on the bread. Place the chicken on the bread and top with cheese. Spoon a small amount of marinara over the top of the cheese. Top with a piece of bread and brush oil on the top of the slice. Place on preheated panini press, close and cook 8 to 10 minutes or until the bread is well-browned and the cheese is melted.
Now, you are speaking my language.