Crispy Italian Chicken Panini

Preheat the oven to 475°F.

Peel the sweet potato and cut it into fry-shaped strips. Place them on a baking sheet and drizzle with olive oil, then sprinkle with salt, pepper, and paprika. Toss to coat and spread them out evenly. Bake for 25 minutes.

While the sweet potatoes are baking, slice the chicken breasts into thin strips. Crack the eggs into a shallow bowl and whisk them together. In a separate plate, add the flour with a generous pinch of salt and pepper. Dip each chicken strip first into the egg, then coat it in the flour mixture.

Heat a drizzle of olive oil in a large skillet over medium heat. Once hot, add the breaded chicken strips in a single layer and cook for about 3 to 4 minutes per side, or until golden brown and cooked through. Set aside.

Roughly chop the roasted red peppers and peel and thinly slice the red onion. Lay out slices of Italian bread and begin assembling the sandwiches with a scoop of pesto, a layer of red peppers, a few slices of red onion, the crispy chicken, and slices of fresh mozzarella on top. Close each sandwich with another slice of bread.

Place each sandwich on a panini press or grill pan and cook for a few minutes until the bread is crisp and golden and the cheese is starting to melt.

With 10 minutes remaining on the sweet potatoes, chop the broccoli into bite-sized florets and add them to the same baking sheet. Toss with olive oil, salt, and pepper, and return to the oven for the remaining baking time.

Serve the hot panini sandwiches with a side of sweet potato fries and roasted broccoli.