Panini Florentine

• 4 boneless skinless chicken breast halves
• 12 cup balsamic vinaigrette, Kraft Good Seasons Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
• 8 slices whole grain bread
• 14 cup low-fat mayonnaise, Kraft Reduced Fat Mayonnaise with Olive Oil
• 12 cup spinach leaves, fresh
• 2 roasted red peppers, cut in half
• 4 slices part-skim mozzarella cheese, Kraft Deli Fresh Low-Moisture Park Skim Mozzarella Cheese Slices

1. Marinate chicken in dressing in glass dish in refrigerator 30 minutes; discard marinade.
2. Cook chicken in skillet on medium heat 5 minutes on each side or until cooked through.
3. Spread bread with mayonnaise; fill with remaining ingredients to make 4 sandwiches.
4. Cook in panini maker on medium heat 5 minutes or until golden brown.

chicken, balsamic vinaigrette, bread, lowfat mayonnaise, spinach, red peppers, mozzarella cheese

Taken from www.food.com/recipe/panini-florentine-323792 (may not work)