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. ---------------------------------------------------------------------------
Nutrition
Ingredients
