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Main dishes

Panini Florentine

Panini Florentine recipe
photo by:kraft
it was really good. if you go not have time to marinate the chicken in the vinaigrette, you can still get the flavor by just cooking the chicken in a little bit of olive o...read more
posted by
wilsonjn
on 1/6/2009
time
prep:
25 min
total:
55 min
servings
total:
4 servings
Magazine Acquisition

What You Need

1/2
cup  KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
4
small  boneless skinless chicken breasts (1 lb.)
8
slices  whole grain bread
1/4
cup  KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/2
cup  tightly packed fresh spinach
2
 roasted red peppers, cut in half
4
 KRAFT Slim Cut Mozzarella Cheese Slices

Make It

POUR dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.

REMOVE chicken from marinade; discard marinade. Cook chicken in skillet on medium heat 6 to 7 min. on each side or until done (165ºF).

HEAT panini grill. Spread bread slices with mayo; fill with chicken and remaining ingredients to make 4 sandwiches.

GRILL 5 min. or until golden brown.

Kraft Kitchens Tips

Shortcut
Substitute 1 drained 7-oz. jar roasted red peppers for the roasted fresh red peppers.
If You Don't Have a Panini Grill
Heat skillet on medium heat. Cook sandwich 3 min. on each side or until cheese is melted and sandwich is golden brown on both sides, gently pressing down top of sandwich with spatula to flatten slightly as it cooks.
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