Tuscan Chicken Panini

For the Chicken In a bowl, mix balsamic vinegar, olive oil, dried basil, salt, and pepper. Add the chicken breasts to the marinade, coat well, and let it marinate for 30 minutes. Heat a grill pan over medium heat and cook the chicken breasts for 6-8 minutes per side, or until cooked through. Remove from heat and slice the chicken.

For the Panini Preheat a panini press or a skillet over medium heat. Spread pesto sauce on one side of each slice of ciabatta bread. On two slices of bread, layer provolone cheese, sliced chicken, roasted red pepper, sun-dried tomatoes, and baby spinach. Top with the remaining bread slices. Place the assembled sandwiches on the panini press or skillet and cook until the bread is crisp and the cheese is melted, about 3-4 minutes. Remove from heat, slice the paninis diagonally, and serve hot.