Chicken Panini with Roasted Peppers

• 2-1/4 qt. Kraft Balsamic Vinaigrette Dressing, divided
• 48 each boneless skinless chicken breasts (4 oz./115 g each)
• 96 slices sourdough bread, sliced
• 144 each Fresh spinach leaves
• 48 each Kraft Provolone Slices
• 24 each roasted red peppers, cut in half

1. Pour 4-1/2 cups (1125 mL) dressing (or 1-1/2 Tbsp.
2. 22 mL dressing for trial recipe) over chicken in shallow non-reactive pan.
3. Refrigerate 2 hours to marinate.
4. Remove chicken from marinade; discard marinade.
5. Grill chicken on medium heat 5 to 7 min.
6. on each side or until done (170F).
7. Cover to keep warm.
8. 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.
9. Brush outside of sandwich with 1-1/2 Tbsp.
10. (22 mL) of the remaining dressing.
11. Cook on 350 degrees F- flat top griddle 1 to 2 min.
12. on each side or until sandwich is golden brown on both sides and cheese is melted.
13. Serve immediately.

dressing, chicken breasts, bread, fresh spinach leaves, red peppers

Taken from www.kraftrecipes.com/recipes/chicken-panini-roasted-peppers-113459.aspx (may not work)