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Steps
1
Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
2
Spray 8- or 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 10 to 15 minutes, turning once, until chicken is no longer pink in center. Remove chicken from skillet; keep warm.
3
In skillet, place rolls, cut sides down. Cook over medium heat about 2 minutes or until toasted. Place chicken on bottom halves of rolls. Top with onion, tomato, dressing, cheese, lettuce and tops of rolls.
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For kid-friendly crispy chicken paninis, nix the boneless skinless chicken breasts and steps 1 and 2, and instead, heat frozen breaded chicken patties per package directions and continue with the recipe in step 3.
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