Crunchy Chicken Ranch Panini #RSC

Name: Crunchy Chicken Ranch Panini #RSC
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 Panini, 4 serving(s)
Ingredients: 3 tablespoons olive oil, divided; 1 small onion, sliced thin; 1 red bell pepper, sliced thin; 3 tablespoons shallots, diced; 2 (8 ounce) boneless skinless chicken breasts; 1/2 teaspoon salt, divided; 1/8 teaspoon pepper; 4 teaspoons Hidden Valley Original Ranch Seasoning Mix; 1 cup mayonnaise; 1/2 cup parmesan cheese, shredded; 1 cup breadcrumbs (can use Panko- Japanese bread crumbs); 8 slices sourdough bread or 8 slices country style Italian bread, 1/2-inch thick; 1 (6 ounce) package fresh spinach; 4 ounces mozzarella cheese, shredded; 2 tablespoons butter, room temperature

Submitted by floridag

"Ready, Set, Cook! Hidden Valley Contest Entry. I love to make panini sandwiches for my family. The kids especially like this one because of the crunchy ranch topping on the outside. It make it very special. In fact it was so good they didn't seem to notice I slipped a "green" veggie (spinach) in there. I am always careful when cooking the panini, however, because if the heat is too high it will burn. I also love to use my panini maker that I got for Christmas but it doesn't get as much of a crunch as a regular pan does."

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Ready In:: 30mins
Ingredients:: 15
Yields:: 4 Panini
Serves:: 4

ingredients

3 tablespoons olive oil, divided
1 small onion, sliced thin
1 red bell pepper, sliced thin
3 tablespoons shallots, diced
2 (8 ounce) boneless skinless chicken breasts
¹⁄₂ teaspoon salt, divided
¹⁄₈ teaspoon pepper
4 teaspoons Hidden Valley Original Ranch Seasoning Mix
1 cup mayonnaise
¹⁄₂ cup parmesan cheese, shredded
1 cup breadcrumbs (can use Panko- Japanese bread crumbs)
8 slices sourdough bread or 8 slices country style Italian bread, 1/2-inch thick
1 (6 ounce) package fresh spinach
4 ounces mozzarella cheese, shredded
2 tablespoons butter, room temperature

directions

Heat a nonstick skillet over medium-low heat. Add 1 tablespoons olive oil and onions; sauté for 10 minutes. Add bell peppers and shallots; cook another 5 minutes or until soft. Remove cooked onion/bell peppers to a bowl and cook chicken (see next step).
In the mean time cut each chicken breast in half. Place each piece between two pieces of plastic wrap and pound gently to ¼-inch thickness. Season each piece with salt and pepper. Add another tablespoon olive oil to skillet from above and cook 2-3 minutes on one side; flip over and cook another 2-3 minutes or until completely cooked through. Remove from heat and set aside.
In a small bowl combine Ranch mix and mayonnaise. Place breadcrumbs and Parmesan cheese on a pie plate. Take a piece of bread and spread a generous amount of mayonnaise/Ranch mixture on one side of each 8 pieces of bread. Dip the mayo/Ranch side of the bread into the bread crumb mixture, pressing to adhere. Place mayo side down onto a clean cookie sheet and top each of 4 slices with 1 tablespoons cheese, ¼ of the spinach, the cooked chicken, and a layer of cooked onion mixture. Top each with the remaining Mozzarella cheese and top with the other piece of bread (mayo mixture facing out).
Reheat the nonstick skillet over medium-high heat and add 1 Tablespoon butter. Place the sandwiches in the pan and place a foil lined heavy cast iron pan on top. Gently press and cook about 2-4 minutes per side. Repeat with remaining sandwiches. Cut in half and serve immediately.
Makes 4 servings.