By Krista McCabe
Preheat a grill pan or skillet over medium-high heat. Season the chicken cutlets with salt and pepper on both sides.
Add 1 tablespoon of olive oil to the pan. Grill the chicken cutlets for about 5–6 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the pan and let rest for a few minutes, then slice thinly.
Slice the ciabatta rolls or focaccia halves in half horizontally. Drizzle the cut side with a bit of olive oil.
Layer each sandwich with sliced chicken, 2 slices of fresh mozzarella, sliced tomatoes, fresh basil leaves, and a drizzle of balsamic glaze. Season lightly with salt and pepper.
Heat a panini press or a clean grill pan over medium heat. Place each sandwich in the pan and press down with a spatula or a heavy pan. Grill until the bread is crispy and the cheese is melted, about 5 minutes.
While the panini is grilling, toss the mixed salad greens with the remaining olive oil, salt, and pepper in a bowl.
Serve the hot paninis with the side salad. Enjoy!
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This Lunch Dinner Italian recipe is ready in 30 minutes and features boneless skinless chicken cutlets, ciabatta rolls or focaccia halves, fresh mozzarella and other delicious ingredients. Contains 560 calories total.
Preheat a grill pan or skillet over medium-high heat. Season the chicken cutlets with salt and pepper on both sides.
Add 1 tablespoon of olive oil to the pan. Grill the chicken cutlets for about 5–6 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the pan and let rest for a few minutes, then slice thinly.
Slice the ciabatta rolls or focaccia halves in half horizontally. Drizzle the cut side with a bit of olive oil.
Layer each sandwich with sliced chicken, 2 slices of fresh mozzarella, sliced tomatoes, fresh basil leaves, and a drizzle of balsamic glaze. Season lightly with salt and pepper.
Heat a panini press or a clean grill pan over medium heat. Place each sandwich in the pan and press down with a spatula or a heavy pan. Grill until the bread is crispy and the cheese is melted, about 5 minutes.
While the panini is grilling, toss the mixed salad greens with the remaining olive oil, salt, and pepper in a bowl.
Serve the hot paninis with the side salad. Enjoy!
Calories per Serving: 560
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