How was everyone's weekend? Did you celebrate Cinco de Mayo?
We did minus the Margaritas. I made some taco burgers, chiptole sweet potato fries and a tex mex salad with chiptole honey mustard dressing which was my favorite part. Now on to the recipe. Back to my other love, Italian food. This sandwich is amazing breaded chicken breast, fresh mozzarella and roasted red peppers smeared with some pesto. Delish!
For The Breaded Chicken:
4 boneless, skinless chicken breasts
Salt and pepper
1 egg, beaten
1 cup Italian seasoned bread crumbs
2 tablespoons olive oil
For the sandwich asembly:
4 ciabatta rolls, split in half
1/4 cup Spinach-Basil Pesto (I used store bought)
2 whole Roasted Peppers, halved so 4 pieces
8 ounces fresh mozzarella or buffalo mozzarella, sliced
To fry chicken breasts: In a large saute pan, heat olive oil over medium-high heat. Place chicken breasts between two pieces of plastic wrap and pound chicken to 3/8″ thickness. Season chicken with salt and pepper on both sides. Dredge each piece of chicken in egg and bread crumbs and add to the saute pan. Brown chicken, about 2-3 minutes on each side. Set aside and cover in foil to keep warm.
To assemble each sandwich: Spread about 2 tablespoons of pesto on each inside top and bottom halves of a ciabatta roll. To the bottom half add breaded chicken breast and a few slices of cheese then the peppers. Close the sandwich with the top half of the roll.
Grill on a panini maker or in a grill pan over med heat, 7-8 minutes until cheese is melted. Serve immediately and enjoy!
*Shared over at Melt In Your Mouth Monday's, Weekend Potluck, Foodie Friday