Parmesan crumbed chicken panini's with honey mustard potatoes & mayonnaise
Print RecipeServings: people
Equipment
- 1 Oven tray
- Baking paper
- 1 Plate
- 1 Frypan
- 1 Small bowl
Ingredients
Potatoes
- 4 cloves garlic
- 600 g potatoes
- 1 tbsp / 15 ml olive oil
Chicken
- 500 g chicken thighs skinless, boneless
- 1 tbsp Dijon mustard or mayonnaise
- 1 cup / 60 g panko breadcrumbs or gluten-free breadcrumbs
- 50 g parmesan cheese
- 1 tbsp / 15 ml olive oil
Dressing
- 1 tbsp wholegrain mustard
- 1 tbsp honey
- 1 tbsp / 15 ml apple cider vinegar
- 1 tbsp / 15 ml olive oil
Buns
- 4 panini buns or gluten-free buns
- 2 tomato
To serve
- ¼ cup / 60 g mayonnaise
- 1 cup / 80 g mixed green salad
- 1 tbsp / 15 ml balsamic vinegar
Instructions
Before you start
- Preheat oven to 220 °C or 210 °C fan bake. Line an oven tray with baking paper.
Cook potatoes
- Peel and mince 4 cloves garlic. Dice unpeeled 600 g potatoes into 2cm cubes. Place the garlic and potatoes on the prepared oven tray and drizzle with 1 tbsp olive oil, season with salt and pepper and toss to coat. Cook for 20-25 minutes, or until golden and tender.
Prep chicken
- Pat 500 g chicken thighs dry, slice any thicker fillets in half. Season with a good pinch of salt and spread with 1 tbsp Dijon mustard using a brush or the back of a spoon. Add 1 cup panko breadcrumbs to a plate and grate in 50 g parmesan cheese, stir to combine. Press the chicken into the breadcrumb mixture firmly to coat.
Cook chicken
- Heat 1 tbsp olive oil in a large frypan on medium heat. Add the chicken and cook for 3-4 minutes on each side, or until crispy and cooked through. Rest, then slice before serving.
Dressing
- In a small bowl whisk to combine 1 tbsp wholegrain mustard, 1 tbsp honey, 1 tbsp apple cider vinegar and 1 tbsp olive oil. Season to taste with salt and pepper. When the potatoes are finished cooking, and just before serving, drizzle the dressing over the potatoes and toss to coat.
Toast buns
- Slice 4 panini buns in half, place on an oven tray and cook in the oven for about 5 minutes or until heated through. Thinly slice 2 tomato.
To serve
- Spread the panini bases with mayonnaise. Fill with 1 cup mixed green salad, parmesan crumbed chicken and tomato slices. Serve any leftover salad on the side and drizzle with balsamic vinegar.
Nutrition
Calories: 784kcal | Carbohydrates: 80g | Protein: 41g | Fat: 33g | Saturated Fat: 7g | Cholesterol: 134mg | Sodium: 913mg | Potassium: 1212mg | Fiber: 6g | Sugar: 13g | Calcium: 234mg | Iron: 14mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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