Panini Florentine

• 1/2 cup KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
• 4 small boneless skinless chicken breasts (1 lb.)
• 8 slices whole grain bread
• 1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
• 1/2 cup tightly packed fresh spinach
• 2 roasted red peppers, cut in half
• 4 KRAFT Slim Cut Mozzarella Cheese Slices

1. Pour dressing over chicken in shallow dish; turn to evenly coat both sides of each breast.
2. Refrigerate 30 min.
3. to marinate.
4. Remove chicken from marinade; discard marinade.
5. Cook chicken in skillet on medium heat 6 to 7 min.
6. on each side or until done (165 degrees F).
7. Heat panini grill.
8. Spread bread slices with mayo; fill with chicken and remaining ingredients to make 4 sandwiches.
9. Grill 5 min.
10. or until golden brown.

kraft classic balsamic vinaigrette, chicken breasts, bread, mayonnaise, tightly packed fresh spinach, red peppers, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/panini-florentine-111128.aspx (may not work)