Chicken Panini with Roasted Peppers

• 2-1/4 qt. KRAFT Balsamic Vinaigrette Dressing, divided
• 48 each boneless skinless chicken breasts
• 96 slices sourdough bread, sliced
• 144 each fresh spinach leaves
• 48 slices provolone cheese, sliced
• 48 each roasted red peppers, halved

1. Pour 1-1/2 qt.
2. dressing (or 1-1/2 Tbsp.
3. dressing for trial recipe) over chicken in non-reactive pan; turn chicken over to coat both sides of each breast.
4. Refrigerate 2 hours to marinate.
5. Remove chicken from marinade; discard marinade.
6. Grill chicken on medium heat 3 to 4 min.
7. on each side or until chicken is done (165F).
8. Keep warm.
9. For each serving: Fill 2 bread slices with 3 spinach leaves, 1 cheese slice, 1 chicken breast and 1 roasted pepper half.
10. Brush outside of sandwich with 1-1/2 Tbsp.
11. of the remaining dressing.
12. Heat flat-top grill to 350F.
13. Add sandwich; cook 1 min.
14. on each side or until sandwich is golden brown on both sides and cheese is melted.

kraft balsamic vinaigrette dressing, chicken breasts, bread, fresh spinach leaves, provolone cheese, red peppers

Taken from www.kraftrecipes.com/recipes/chicken-panini-roasted-peppers-95275.aspx (may not work)