Tuscan Grilled Chicken Panini

• 1 jar (8-10 Oz. Size) Sun Dried Tomatoes In Oil
• 1 cup Fresh Basil Leaves
• 2 Tablespoons Toasted Almonds
• 6 ounces, weight Fresh Shredded Parmesan Cheese
• Salt And Pepper, to taste
• 1 whole Bonless Skinless Chicken Breat, Marinated In Italian Dressing For 2 Hours
• 1 whole Rustic Bread Roll, I Used Whole Grain Ciabiatta
• Olive Oil
• 2 slices Fresh Mozzarella
• 5 leaves Baby Spinach
• 1 Tablespoon Store Bought Light Parmesan Peppercorn Dressing

1. For the pesto:
2. Combine all ingredients together in the bowl of a food processor fitted with the chopping blade.
3. Process until it reaches a smooth consistency and all ingredients are approximately the same size.
4. For the panini: Heat grill to medium high heat.
5. Grill chicken until juices run clear, about 4-5 minutes on each side.
6. The dressing has already cooked it a bit.
7. Set aside.
8. Heat panini press or George Forman grill, slice roll lenghtwise and brush tops and bottom (the outsides) with olive oil.
9. Spread the bottom piece with 2 tablespoons pesto, layer the chicken, mozzarella and spinach on roll.
10. Spread Parmesan dressing on the top piece.
11. Grill until nice and crusty and cheese has melted.

tomatoes, fresh basil, almonds, parmesan cheese, salt, chicken breat, bread roll, olive oil, mozzarella, spinach

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