Directions:
- Reserve 1 tablespoon dressing; pour remaining over chicken and vegetables in shallow dish. Stir vegetables and turn chicken to evenly coat both sides of each piece. Refrigerate 30 min. to marinate.
- Heat panini grill. Meanwhile, drain chicken and vegetables; discard marinade. Cook chicken and vegetables in skillet on medium heat 10 min. or until chicken is done (165 degrees F) and vegetables are crisp-tender, turning chicken after 5 min. and stirring vegetables occasionally.
- Fill bread slices with chicken, vegetables, cheese and basil to make 2 sandwiches; brush outsides with reserved dressing. Grill 5 min. or until golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 492.12 Kcal (2060 kJ) | ||
| Calories from fat | 263.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.26g | 45% | |
|---|---|---|---|
| Cholesterol | 31.73mg | 11% | |
| Sodium | 1631.18mg | 68% | |
| Potassium | 304.55mg | 6% | |
| Total Carbs | 46.8g | 16% | |
| Sugars | 10.97g | 44% | |
| Dietary Fiber | 3.1g | 12% | |
| Protein | 18.91g | 38% | |
| Vitamin C | 78.5mg | 131% | |
| Iron | 1.9mg | 11% | |
| Calcium | 257.9mg | 26% | |
| Amount Per 100 g | |||
| Calories | 159.84 Kcal (669 kJ) | ||
| Calories from fat | 85.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.5g | 45% | |
|---|---|---|---|
| Cholesterol | 10.3mg | 11% | |
| Sodium | 529.78mg | 68% | |
| Potassium | 98.91mg | 6% | |
| Total Carbs | 15.2g | 16% | |
| Sugars | 3.56g | 44% | |
| Dietary Fiber | 1.01g | 12% | |
| Protein | 6.14g | 38% | |
| Vitamin C | 25.5mg | 131% | |
| Iron | 0.6mg | 11% | |
| Calcium | 83.8mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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