This post may contain affiliate links. Please read my disclosure policy.Jump to Recipe | Save RecipeSaved!
Chicken Parmesan Panini a great twist on everyone’s favorite Italian dinner.
Don’t you love saying that? Maybe it’s just me.
Last week, I decided to blow the dust off my Cusinart griddler and make a panini. But not just any panini, I decided to make a chicken parmesan panini. Yes, Italian pasta dish in a sandwich sans pasta. Doesn’t that sound awesome and something you want to gobble up?
I’ve always been a fan of paninis. I liked that paninis always had melted cheese inside, I liked that paninis were flat sandwiches with grill marks on it, and most of all: I loved that it was always a warm sandwich. I’m not a huge fan of cold-cut subs or sandwiches. I like my things HOT and ooey-gooey. Paninis always did that for me. I begged my mom on weekends to make me paninis or to make sandwiches on the stove so my cheese would melt.
Who doesn’t love the classic chicken parm? It’s already simple to make, it’s even simpler when you make it into a panini. If you’re craving Italian one night, I suggest you give this a try instead of the pasta dish. I love the crunchy outside of the sandwich and the warm gooey insides. The breaded chicken mixed with the marinara sauce and mozzarella = bomb diggity. Yes, I just said that.
chicken parmesan panini
- 5 chicken tenderloins
- 1 cup Italian breadcrumbs
- ½ loaf of sourdough bread, sliced
- ½ cup shredded mozzarella cheese
- ½ cup marinara sauce, homemade or canned
- Couple sprigs of fresh basil
- Salt and pepper, to taste
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat your griddler or panini press on high or sear.
- In a shallow dish, pour the breadcrumbs in it, add a little salt and pepper, mix it up. Set aside.
- In a ziploc bag, pound out the chicken tenderloins, gently, until they’re flattened.
- Cover the chicken in breadcrumbs and cook in a skillet on medium high heat until they’re cooked through & browned on both sides.
- Assemble your panini: butter the slices of bread on the outside (the sides that will be touching the panini grill). On one slice of bread, place the chicken on it and spread a medium thick layer of marinara sauce and put the basil on top, on the other slice of bread, sprinkle mozzarella cheese on top. Put the 2 halves together and put on panini press for 5 minutes or until the cheese is melted and the bread has nice grill marks on it.
- Remove from panini press or griddler and cut in half and serve hot :)
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Saturday 31st of December 2011
o.O my eyes are bigger than my tummy right now. Oh holy goodness. This looks like such a cozy dish :)
PS - I'm thrilled to have "met" you, too! Happy New Year, can't wait to see more yummy food from your kitchen. ~Megan
Aimee @ ShugarySweets
Monday 19th of December 2011
This looks so freaking delicious. I want it tonight. Pinned, tweeted and now on my grocery list. Thanks.
My San Francisco Kitchen
Friday 16th of December 2011
I want a panini press! hmmm Christmas IS coming up rather soon... ;) Thanks for a great idea!
amanda @ fake ginger
Thursday 15th of December 2011
I desperately need a panini maker! This looks too good!
Rachel @ Baked by Rachel
Thursday 15th of December 2011
This looks fantastic! I wish I had a panini. When I see pictures like this it makes me really want one.