Chicken Cordon Bleu Panini - cooking recipe

Ingredients

For the chicken
2 boneless skinless chicken breasts, halved horizontally to make 4 cutlets
1/2 teaspoon coarse salt
1/8 teaspoon fresh ground black pepper
1/2 cup all-purpose flour
1 large egg, beaten
1/2 cup plain breadcrumbs
2 tablespoons extra virgin olive oil
For the sandwich
1/4 cup honey
1/4 cup Dijon mustard
1/4 cup butter, at room temperature
8 slices rustic white bread, sliced from a dense bakery loaf
4 ounces sliced ham
4 ounces swiss cheese, sliced

Preparation

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.
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.
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.
For the panini: Heat the panini press to medium-high heat.
Whisk together the honey and Dijon mustard in a small bowl; set aside.
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.
Close the sandwich with the other slice of bread, buttered side up.
Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes.