Grilled Chicken & Bacon Panini

• 1 gal. Prepared GOOD SEASONS Ranch Dry Mix Salad Dressing, divided
• 85 each small boneless skinless chicken breasts (4 oz. each)
• 85 each portobello mushrooms (4 inch)
• 170 slices country white bread slices
• 85 slices Colby cheese slices
• 170 slices OSCAR MAYER 18-22 Slice Count Raw Bacon Flat Pak, cooked
• 1-3/4 cups fresh basil, chopped
• 1-3/4 cups KRAFT 100% Shredded Parmesan Cheese - Full Moisture

1. Pour 1-1/4 qt.
2. (5 cups) dressing over chicken in 8-gal.
3. plastic container; turn to coat both sides of each breast.
4. (Or, spoon 1 Tbsp.
5. dressing over chicken in small plastic container for trial recipe.)
6. Pour 1-1/4 qt.
7. (5 cups) of the remaining dressing over mushrooms in separate plastic container; turn to coat both sides of each.
8. (Or brush mushroom with 1 Tbsp.
9. of the remaining dressing for trial recipe.
10. Place in small separate plastic container.)
11. Refrigerate chicken and mushrooms 20 min.
12. to marinate.
13. Remove chicken from marinade; discard marinade.
14. Grill chicken on medium-high heat 6 min.
15. or until done (165 degrees F), turning occasionally to grill-mark both sides.
16. Remove from grill.
17. Remove mushrooms from marinade; discard marinade.
18. Grill 2 min.
19. or until tender, turning occasionally to grill-mark both sides.
20. Remove from grill.
21. For each sandwich (2 servings): Heat panini grill; spray with cooking spray.
22. Butterfly 1 chicken breast; slice 1 mushroom.
23. Spread 2 bread slices evenly with 1 Tbsp.
24. of the remaining dressing.
25. Top 1 bread slice with 1 cheese slice, sliced mushrooms, chicken, 2 bacon slices and 1 tsp.
26. each basil and Parmesan.
27. Cover with remaining bread slice.
28. Grill 3 to 5 min.
29. or until golden brown.
30. Cut in half.

seasons, chicken breasts, portobello mushrooms, country white bread, colby cheese slices, bacon, fresh basil, parmesan cheese

Taken from www.kraftrecipes.com/recipes/grilled-chicken-bacon-panini-125516.aspx (may not work)