Tuscan Grill Panini

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/2 cup kraft tuscan house italian dressing and marinade, divided
• 1/2 lb boneless skinless chicken breast half (2 small)
• 1 red pepper, cut into strips
• 1 small zucchini, cut lengthwise in half, then sliced crosswise
• 4 slices italian bread
• 1/2 cup kraft shredded low-moisture part-skim mozzarella cheese
• 2 tablespoons chopped fresh basil

Recipe

• 1 reserve 1 tablespoons dressing; pour remaining over chicken and vegetables in shallow dish. stir vegetables and turn chicken to evenly coat both sides of each piece. refrigerate 30 minute to marinate.
• 2 heat panini grill. meanwhile, drain chicken and vegetables; discard marinade. cook chicken and vegetables in skillet on medium heat 10 minute or until chicken is done (165ºf) and vegetables are crisp-tender, turning chicken after 5 minute and stirring vegetables occasionally.
• 3 fill bread slices with chicken, vegetables, cheese and basil to make 2 sandwiches; brush outsides with reserved dressing. grill 5 minute or until golden brown.
• 4 shortcut: substitute 1 drained 7-oz. jar roasted red peppers for the marinated cooked fresh pepper strips.
• 5 use your skillet: if you don't have a panini maker, cook sandwiches in a skillet instead. spray large skillet with cooking spray. heat on medium heat. add sandwiches; cook 5 minute on each side or until golden brown on both sides, occasionally pressing down on sandwiches with back of spatula to flatten slightly.