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RECIPES

Chicken Panini with Roasted Peppers

servings
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Ingredients

1 each Boneless skinless chicken breasts (4 oz./115 g each)
2 slices Sourdough bread, sliced
3 each Fresh spinach leaves
1 each Kraft Provolone Slices
1/2 each Roasted red peppers, cut in half

Instructions

Preparation Steps
  • Pour
    4-1/2 cups (1125 mL) dressing (or 1-1/2 Tbsp. [22 mL] dressing for trial recipe) over chicken in shallow non-reactive pan. Refrigerate 2 hours to marinate. Remove chicken from marinade; discard marinade.
  • Grill
    Chicken on medium heat 5 to 7 min. on each side or until done (170°F). Cover to keep warm.
  • For each serving:
  • Cover
    1 bread slice with 3 spinach leaves, 1 cheese slice, 1 chicken breast, 1 roasted red pepper half and second bread slice. Brush outside of sandwich with 1-1/2 Tbsp. (22 mL) of the remaining dressing.
  • Cook
    On 350ºF- flat top griddle 1 to 2 min. on each side or until sandwich is golden brown on both sides and cheese is melted. Serve immediately.
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