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Main dishes

Tuscan Grill Panini

photo by:kraft
10 min
45 min
2 servings, 1 sandwich each
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What You Need

cup  KRAFT Tuscan House Italian Dressing, divided
small  boneless skinless chicken breasts (1/2 lb.)
 red pepper, cut into strips
small  zucchini, cut lengthwise ina half, then sliced crosswise
slices  Italian bread
cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Tbsp.  chopped fresh basil

Make It

RESERVE 1 Tbsp. 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 (165ºF) 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.

Kraft Kitchens Tips

Substitute 1 drained 7-oz. jar roasted red peppers for the marinated cooked fresh pepper strips.
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 min. on each side or until golden brown on both sides, occasionally pressing down on sandwiches with back of spatula to flatten slightly.
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