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Main dishes

Tuscan Grill Panini

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

1/2
cup  KRAFT Tuscan House Italian Dressing, divided
2
small  boneless skinless chicken breasts (1/2 lb.)
1
 red pepper, cut into strips
1
small  zucchini, cut lengthwise ina half, then sliced crosswise
4
slices  Italian bread
1/2
cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2
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

Shortcut
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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