Chicken and Roasted Pepper Panini

Layer wine-marinated chicken, creamy chevre cheese, roasted sweet peppers, and fresh basil for a simple sandwich supper they'll love. From BHG website. I will be trying this one soon. Posted for ZWT4 Italy.

• Ready In: 40 mins
• Serves: 4
• Yields: 4 Sandwiches

Ingredients

• 1⁄4 cup olive oil
• 4  teaspoons red wine vinegar
• 1  tablespoon fresh thyme
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon crushed red pepper flakes
• 4  boneless skinless chicken breast halves
• 4  slices  Italian bread, 1-inch bias-cut slices
• 1⁄4 cup  semi-  soft cheese, with herbs or 1⁄4 cup  semisoft  chevre cheese
• 1  cup  roasted red pepper, cut into strips (about one 7-ounce jar)
• 1⁄2 cup fresh basil or 1⁄2 cup watercress or 1⁄2 cup  baby spinach leaves

Directions

1. For marinade, in a small bowl whisk together oil, vinegar, thyme, salt, and crushed red pepper. Reserve 2 tablespoons of mixture; set aside.
2. Place chicken between two sheets of plastic wrap; pound lightly with the flat side of a meat mallet to about 1/2-inch thickness.
3. Place in a resealable plastic bag set in a shallow dish. Add remaining marinade; seal bag. Marinate at room temperature about 15 minutes or in the refrigerator for up to 1 hour.
4. Lightly grease the rack of an indoor electric grill or lightly coat with nonstick cooking spray. Preheat grill. Drain chicken, discarding marinade. Place chicken on the grill rack. If using a covered grill, close the lid. Grill until chicken is no longer pink (170°F).
5. Brush cut sides of bread with reserved marinade. Place bread, cut sides down, on grill rack. If using a covered grill, close the lid. Grill until lightly toasted.
6. To serve, place a chicken breast on each grilled bread slice. Spread with cheese. Top each sandwich with sweet pepper and basil. Makes 4 sandwiches.