Tuscan Grill Panini

Name: Tuscan Grill Panini
Yield: 2 sandwiches
Cuisine: United Kingdom
Ingredients: ½ cup KRAFT Tuscan House Italian Dressing and Marinade, divided; 2 (4 ounce) boneless skinless chicken breast halves; 1 red pepper, cut into strips; 1 small zucchini, cut lengthwise in half, then sliced crosswise; 4 slices Italian bread; ½ cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese; 2 tablespoons chopped fresh basil

Mix up weeknight dinner with this delicious alternative your family will love.

INGRIDIENT

½ cup KRAFT Tuscan House Italian Dressing and Marinade, divided

2 (4 ounce) boneless skinless chicken breast halves

1 red pepper, cut into strips

1 small zucchini, cut lengthwise in half, then sliced crosswise

4 slices Italian bread

½ cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

2 tablespoons chopped fresh basil

DIRECTION

Step: 1

Reserve 1 tablespoon 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 min. to marinate.

Step: 2

Heat panini grill. Meanwhile, drain chicken and vegetables; discard marinade. Cook chicken and vegetables in skillet on medium heat 10 min. or until chicken is done (165 degrees F) and vegetables are crisp-tender, turning chicken after 5 min. and stirring vegetables occasionally.

Step: 3

Fill bread slices with chicken, vegetables, cheese and basil to make 2 sandwiches; brush outsides with reserved dressing. Grill 5 min. or until golden brown.

NUTRITION FACT

Per Serving: 597 calories; protein 36.3g; carbohydrates 32.5g; fat 34.1g; cholesterol 98.3mg; sodium 979.3mg.

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