If you've been looking for an excuse to buy a waffle iron, look no further! It makes a great stand-in for a panini press, yielding an extra-crispy panini. Of course, you can also make this the traditional way by toasting it in butter melted in a heavy skillet. (Place a second skillet over the sandwich and weigh it down with a brick or a few heavy cans to press the sandwich.)
2Tablespoonschopped sun-dried Tomatoesrehydrated in warm water
4thin slices Italian Bread
1ounceFresh Mozzarellasliced
Marinara Saucefor serving
Instructions
Cut chicken breast in half, width-wide, so you have two thin pieces of chicken. Pound to 1/4-inch thickness. In a shallow dish, mix bread crumbs and Italian seasoning. Dredge chicken in egg, then in seasoned bread crumbs.
Heat olive oil in a medium skillet over medium-high. When hot, add the chicken – it should immediately begin to sizzle. Cook until golden brown and cooked through, about 4 minutes on each side. Remove from pan and drain on paper towels.
Heat waffle iron.
Add basil, sun-dried tomatoes, and 1 tablespoon soaking liquid to a food processor or blender. Pulse several times until a thick pesto is formed. Spread over each slice of bread. Top two piece of bread with chicken and mozzarella; cover with remaining bread.
Spray heated waffle iron with cooking spray. Add the sandwiches; close lid firmly to press sandwiches. Cook 5 minutes, or until bread is toasted and cheese is melted.