Chicken Bacon Ranch Panini

• 2 teaspoons Extra Virgin Olive Oil (cooking Spray Can)
• 2 whole Chicken Breasts
• 2 dashes Kosher Salt
• 2 dashes Ground Black Pepper
• 2 dashes Garlic Powder
• 1 whole Tomato
• 4 slices Sourdough Bread
• 2 Tablespoons Low Fat Margarine
• 4 slices Turkey Bacon, Cooked Over Medium Heat Until Crispy
• 2 slices Low Fat American Cheese
• 1/2 cups Shredded Mozzarella Cheese (part Skim)
• 4 Tablespoons Light Ranch Dressing

1. I made this whole recipe using my George Foreman Grill.
2. I always use extra virgin olive oil cooking spray on both sides of the grill to prevent sticking.
3. You can use any cooking spray though.
4. I started off by grilling two chicken breasts (lightly seasoned with kosher salt, ground black pepper, and garlic powder).
5. This should take about 6 minutes but it depends on the thickness of the chicken breasts.
6. Juices should run clear when done.
7. Once these were cooked up I set them aside.
8. Slice your tomato into 1/4 slices.
9. Spread margarine on one side of each of the slices of sourdough bread.
10. Put a slice of bread (margarine side down) on the grill, add chicken breast, 2 slices of bacon, sliced tomato, 1 slice of cheese, and about 1/4 cup of shredded mozzarella, and then about 2 tablespoons of ranch dressing.
11. Then top it off with another piece of bread (margarine side up).
12. Press down your foreman and cook for about 3 minutes (or until your desired level of browning) and you are done.
13. Enjoy.

olive oil, chicken breasts, salt, black pepper, garlic, tomato, bread, low fat margarine, turkey bacon, low fat, mozzarella cheese, dressing

Taken from tastykitchen.com/recipes/main-courses/chicken-bacon-ranch-panini/ (may not work)