Mix up weeknight dinner with this delicious alternative your family will love.
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.
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.
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.
Per Serving: 597 calories; protein 36.3g; carbohydrates 32.5g; fat 34.1g; cholesterol 98.3mg; sodium 979.3mg.