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.
Al Dente: A Blog About Eating 
Now, you are speaking my language.