- 1/2 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
- 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
- 2 tablespoons chopped fresh basil
- 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.
04/29/2018
recipepes.com
Tuscan Grill Panini, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
