Crunchy Chicken Ranch Panini #RSC
- Ready In:
- 30mins
- Ingredients:
- 15
- Yields:
-
4 Panini
- Serves:
- 4
ingredients
- 3 tablespoons olive oil, divided
- 1 small onion, sliced thin
- 1 red bell pepper, sliced thin
- 3 tablespoons shallots, diced
- 2 (8 ounce) boneless skinless chicken breasts
- 1⁄2 teaspoon salt, divided
- 1⁄8 teaspoon pepper
- 4 teaspoons Hidden Valley Original Ranch Seasoning Mix
- 1 cup mayonnaise
- 1⁄2 cup parmesan cheese, shredded
- 1 cup breadcrumbs (can use Panko- Japanese bread crumbs)
- 8 slices sourdough bread or 8 slices country style Italian bread, 1/2-inch thick
- 1 (6 ounce) package fresh spinach
- 4 ounces mozzarella cheese, shredded
- 2 tablespoons butter, room temperature
directions
- Heat a nonstick skillet over medium-low heat. Add 1 tablespoons olive oil and onions; sauté for 10 minutes. Add bell peppers and shallots; cook another 5 minutes or until soft. Remove cooked onion/bell peppers to a bowl and cook chicken (see next step).
- In the mean time cut each chicken breast in half. Place each piece between two pieces of plastic wrap and pound gently to ¼-inch thickness. Season each piece with salt and pepper. Add another tablespoon olive oil to skillet from above and cook 2-3 minutes on one side; flip over and cook another 2-3 minutes or until completely cooked through. Remove from heat and set aside.
- In a small bowl combine Ranch mix and mayonnaise. Place breadcrumbs and Parmesan cheese on a pie plate. Take a piece of bread and spread a generous amount of mayonnaise/Ranch mixture on one side of each 8 pieces of bread. Dip the mayo/Ranch side of the bread into the bread crumb mixture, pressing to adhere. Place mayo side down onto a clean cookie sheet and top each of 4 slices with 1 tablespoons cheese, ¼ of the spinach, the cooked chicken, and a layer of cooked onion mixture. Top each with the remaining Mozzarella cheese and top with the other piece of bread (mayo mixture facing out).
- Reheat the nonstick skillet over medium-high heat and add 1 Tablespoon butter. Place the sandwiches in the pan and place a foil lined heavy cast iron pan on top. Gently press and cook about 2-4 minutes per side. Repeat with remaining sandwiches. Cut in half and serve immediately.
- Makes 4 servings.
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