This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Country Potato Salad A picnic classic, this country-style potato salad has a zesty zing! »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Easy Chicken and Broccoli
Cheesy Chicken and Salsa Skillet
California-Style Barbecue Chicken Pizza
The New Chicken Skillet
Chicken Penne Florentine Bake
more »
Top Related Articles
Top Chicken Dinners for Spring
Rotisserie Chicken Jump-starts Snazzy Meals
Hot Dogs, Five Ways
Five Takeout Classics Made Healthy
Deboning a Chicken Breast
Top 5 Fried Chicken Recipes
Finger-Lickin' Chicken Dippers
Dinner in an Instant
8 Family Recipe Secrets Revealed
Backyard Camping
Related Collections
45 Minute Meals
Basil
Chicken Breast Recipes
Chicken Sandwiches and Wraps
Cooking for Two - Chicken

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

LEARN MORE

Tuscan Grill Panini

By: Kraft Natural Shredded Cheese

"Mix up weeknight dinner with this delicious alternative your family will love."

Rate/Review | Read Reviews (2)

Prep Time:
10 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 sandwiches

Ingredients

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

Directions

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.

Footnotes

Shortcut: Substitute 1 drained 7-ounce 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.