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Panini Florentine

Panini Florentine
 
Yield:
16 servings

Ingredients

Ingredients Weights Measures
KRAFT Balsamic Vinaigrette Dressing 16 fl oz 2 cups
small boneless skinless chicken breasts 4 lb. 16 each
KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise 8 oz. 1 cup
sliced whole grain bread - 32 slices
baby fresh spinach 2 oz. 2 cups
roasted red peppers, halved 1 lb. + 8 oz. 8 each
mozzarella cheese slices (1 oz.) 1 lb. 16 slices

Directions

POUR dressing over chicken in non-reactive container. Refrigerate 1 to 2 hours to marinate.

DRAIN chicken; discard marinade. Cook chicken, in batches, in skillet on medium heat 4 to 5 min. on each side or until done (165ºF).

FOR each serving: Spread 1 Tbsp. mayo evenly onto 2 bread slices. Cover 1 bread slice with 7 to 8 spinach leaves, 1 pepper half and 1 chicken breast; top with 1 cheese slice and remaining bread slice. Cook in panini maker 5 min. or until cheese is melted and sandwich is golden brown.

Kraft Kitchens Tips

Use the Grill
Heat grill to medium-high heat. Grill drained marinated chicken 3 to 4 min. on each side or until done (165ºF), then use as directed.
K:59590v01:121427
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Nutritional Information

Nutrition Information

Calories
 430
Total fat
 17 g
Saturated fat
 5 g
Cholesterol
 85 mg
Sodium
 810 mg
Carbohydrate
 28 g
Dietary fiber
 4 g
Sugars
 3 g
Protein
 40 g
Vitamin A
 45 %DV
Vitamin C
 40 %DV
Calcium
 30 %DV
Iron
 15 %DV