Chicken Cordon Bleu Panini

• For the chicken
• 2 boneless skinless chicken breasts, halved horizontally to make 4 cutlets
• 1/2 teaspoon coarse salt
• 1/8 teaspoon fresh ground black pepper
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 1/2 cup plain breadcrumbs
• 2 tablespoons extra virgin olive oil
• For the sandwich
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1/4 cup butter, at room temperature
• 8 slices rustic white bread, sliced from a dense bakery loaf
• 4 ounces sliced ham
• 4 ounces swiss cheese, sliced

1. Season the chicken with salt and pepper on both sides. Set up a dredging station with the flour, beaten egg and bread crumbs each in its own separate shallow bowl.
2. In a large skillet, heat the olive oil over medium-high heat. Dredge each piece of chicken in the flour, then the egg, then the bread crumbs and place it carefully in the skillet.
3. Cook the chicken for 3 to 4 minutes on each side. Transfer the chicken to a wire rack or a paper towel-lined plate to drain.
4. For the panini: Heat the panini press to medium-high heat.
5. Whisk together the honey and Dijon mustard in a small bowl; set aside.
6. For each sandwich: Spread butter on two slices of bread to flavor the outside of the sandwich. Flip over both slices and spread 1 tablespoon honey mustard on the other side of each slice. Top one slice with a breaded chicken breast, followed by ham and cheese slices.
7. Close the sandwich with the other slice of bread, buttered side up.
8. Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes.

chicken, chicken breasts, coarse salt, fresh ground black pepper, allpurpose, egg, breadcrumbs, extra virgin olive oil, sandwich, honey, mustard, butter, white bread, ham, swiss cheese

Taken from www.food.com/recipe/chicken-cordon-bleu-panini-510473 (may not work)