Roasted Chicken Panini with Warm Dijon Potato Salad

• Chicken Whole Foods 1 lb For $3.99 thru 02/09
• 3/4 cup pine nuts
• 60 each Kalamata olives, pitted
• 12 each garlic cloves
• 3 cups KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil
• 72 each sun-dried tomato halves
• 24 each boneless skinless chicken breasts (4 oz. each), roasted
• Warm Dijon Potato Salad
• 1-1/2 cups GREY POUPON Country Dijon Mustard
• 1/2 cup extra virgin olive oil
• 1-1/2 cups fresh chives, chopped
• 2 tsp. black pepper, freshly ground
• 1 gal. hot roasted halved fingerling potatoes
• Panini
• 48 slices Oval sourdough bread loaves, cut into 1/2-inch-thick slices
• 3 cups GREY POUPON Bistro Sauce
• 1-1/2 qt. baby spinach leaves, loosely packed, divided
• 48 slices mozzarella, cut into 1/2-oz. slices

1. Chicken Use food processor to process all ingredients except chicken into a paste.
2. Diagonally cut each chicken breast into 5 slices; spread with 2 oz.
3. pesto.
4. Refrigerate at least 30 min.
5. or up to 1 hour.
6. Warm Dijon Potato Salad: Mix mustard, oil, chives and pepper in bowl.
7. Add warm potatoes; toss to coat.
8. Keep warm.
9. For each serving: Heat panini grill to 350 degrees F; spray with cooking spray.
10. Spread 2 bread slices evenly with 2 Tbsp.
11. bistro sauce; fill with 0.125 oz.
12. spinach, 1 chicken breast and 2 cheese slices.
13. Grill 2 min.
14. or until cheese is melted and sandwich is golden brown.
15. Cut diagonally in half.
16. Place 0.125 oz.
17. spinach on serving plate; top with 3/4 cup Warm Dijon Potato Salad.
18. Serve with sandwich.

chicken, pine nuts, olives, garlic, tomato, tomato halves, chicken breasts, salad, poupon, extra virgin olive oil, fresh chives, black pepper, potatoes, panini, bread, baby spinach leaves, mozzarella

Taken from www.kraftrecipes.com/recipes/roasted-chicken-panini-warm-dijon-potato-salad-133029.aspx (may not work)