Directions:
- Butterfly chicken breasts; cut in half. Pound 1/4 inch thick. Season with salt and pepper. In 3qt saute pan over medium heat, warm 1 cup oil to 350 degrees. Brush rolls on both sides with oil. Preheat panini press to medium.
- Pout flour and eggs in separate breading trays. In another tray, combine crumbs and Parmigiano-Reggiano. Dredge chicken in flour; shake off excess. Dip into egg; let excess drip off. Place chicken in crumb mixture; press to adhere.
- Fry chicken, 2 pieces at a time in saute pan, turning once, 3 minutes total. Drain on paper towels. Place 1 piece of chicken on bottom of each roll; top with 1/3 cup mozzarella, 1 Tbsp basil and 1/4 cup tomato sauce. Cover with top halves of rolls.
- Cook sandwiches 2 at a time on panini press until cheese melts, 3-4 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 885.05 Kcal (3706 kJ) | ||
| Calories from fat | 557.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.97g | 95% | |
|---|---|---|---|
| Cholesterol | 160mg | 53% | |
| Sodium | 1791.97mg | 75% | |
| Potassium | 617mg | 13% | |
| Total Carbs | 43.24g | 14% | |
| Sugars | 7.47g | 30% | |
| Dietary Fiber | 3.26g | 13% | |
| Protein | 43.53g | 87% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 1.9mg | 11% | |
| Calcium | 442.2mg | 44% | |
| Amount Per 100 g | |||
| Calories | 210.89 Kcal (883 kJ) | ||
| Calories from fat | 132.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.77g | 95% | |
|---|---|---|---|
| Cholesterol | 38.12mg | 53% | |
| Sodium | 426.99mg | 75% | |
| Potassium | 147.02mg | 13% | |
| Total Carbs | 10.3g | 14% | |
| Sugars | 1.78g | 30% | |
| Dietary Fiber | 0.78g | 13% | |
| Protein | 10.37g | 87% | |
| Vitamin C | 1.1mg | 7% | |
| Iron | 0.5mg | 11% | |
| Calcium | 105.4mg | 44% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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