Cline Cellars in Sonoma, Ca.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: serves 4

Pairs With: Cline Bridgehead Zinfandel

Ingredients:

• 2 boneless chicken breasts
• 1 egg
• 1 cup panko
• 1cup grated parmesan
• 1 cup all purpose flour
• 1/4 cup olive oil
• 1 jar marinara sauce
• 8 oz shredded mozzarella
• 9 TBS mayonnaise
• 8 slices of sourdough bread
• Salt and pepper (to taste)

Directions:

• Pound chicken breasts out to 1/4 inch thickness. You can do this by placing them in between two sheets of plastic wrap or in a plastic storage bag. Remove and season with salt and pepper.
• In a shallow dish, measure out flour and season with salt and pepper. In another shallow dish, beat egg and season with salt and pepper. In another shallow dish, stir panko, ½ cup of the grated parmesan. Dip each breast into flour mixture, egg mixture and then press into panko mixture to evenly coat.
• In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for 7 to 8 minutes per sides. Lower heat if chicken is browning too quickly. Remove from pan and let rest a few minutes.
• Heat a large skillet or griddle over medium-low heat. Spread one side of each bread slice with mayonnaise. Cover both mayo sides of bread with the other ½ cup of parmesan. Place half of the slices of bread, mayo/parmesan side down, on the pan or griddle. Place marina sauce down on bread and then divide the cheese evenly on top of the bread slices. Next, place a breaded chicken break and cover with a little more cheese and sauce. Top the sandwiches with the second slice of bread, mayo/parmesan side up.
• Cook until golden brown on each side. Cut and serve immediately. Enjoy!