Chicken Breast with Roasted Red Pepper and Mozzarella Panini

• 2 Tablespoons Olive Oil
• 4 whole Boneless, Skinless Chicken Breasts
• Salt And Pepper
• 1 whole Egg, Beaten
• 1 cup Italian Seasoned Bread Crumbs
• 4 whole Ciabatta Rolls, Split In Half Horizontally
• 1/4 cups Prepared Spinach Basil Pesto
• 8 ounces, weight Fresh Mozzarella Or Buffalo Mozzarella, Sliced
• 2 whole Roasted Red Peppers, Each Cut In Half, So 4 Pieces

1. To fry chicken breasts: In a large saute pan, heat olive oil over medium-high heat.
2. Place chicken breasts between two pieces of plastic wrap and pound chicken to 3/8 thickness.
3. Season chicken with salt and pepper on both sides.
4. Beat the eggs in a shallow bowl.
5. Put the breadcrumbs in another shallow bowl.
6. Dredge each piece of chicken in the egg and then in the breadcrumbs, making sure both sides are coated.
7. Then add chicken into the saute pan.
8. Brown chicken, about 2-3 minutes on each side.
9. Set aside and cover in foil to keep warm.
10. To assemble each sandwich: Spread about 2 tablespoons of pesto on the inside of the top and bottom halves of a ciabatta roll.
11. To the bottom half add breaded chicken breast and 2 slices of cheese then top it with a pepper half.
12. Close the sandwich with the top half of the roll.
13. Assemble the rest of the sandwiches.
14. Grill sandwiches on a heated panini maker or in a grill pan over medium heat, for 7-8 minutes until cheese is melted.
15. Serve immediately and enjoy.

olive oil, chicken breasts, salt, egg, italian seasoned bread crumbs, ciabatta rolls, buffalo, red peppers

Taken from tastykitchen.com/recipes/main-courses/chicken-breast-with-roasted-red-pepper-and-mozzarella-panini/ (may not work)