# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken thighs
02 - 1 cup panko breadcrumbs
03 - 1/2 cup grated Parmesan cheese
04 - 1 teaspoon garlic powder
05 - 1 teaspoon dried Italian herbs
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper
08 - 2 large eggs, beaten
09 - 1/4 cup all-purpose flour
10 - 2 tablespoons olive oil
→ Grilled Cheese
11 - 8 slices sourdough bread or other sturdy sandwich bread
12 - 8 slices mozzarella or provolone cheese
13 - 4 tablespoons unsalted butter, softened
14 - 1 tablespoon mayonnaise, optional
# Method Steps:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko combined with Parmesan, garlic powder, Italian herbs, salt, and black pepper.
03 - Pat chicken dry then dredge each thigh in flour, dip in eggs, and coat thoroughly in panko-Parmesan mixture.
04 - Heat olive oil in a large skillet over medium-high heat and brown thighs 2–3 minutes per side until golden.
05 - Transfer browned thighs to prepared baking sheet and bake for 15–18 minutes until internal temperature reaches 165°F. Rest for 5 minutes.
06 - Spread butter and optional mayonnaise on one side of each bread slice.
07 - Place 1 or 2 cheese slices on the unbuttered side of half the bread, then top with a whole or sliced chicken thigh, add another cheese slice, and cover with remaining bread slices, buttered side out.
08 - Heat a nonstick skillet or griddle over medium heat and grill sandwiches 3–4 minutes per side, pressing gently, until bread is golden and cheese melts.
09 - Slice sandwiches and serve immediately while hot.
