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Pour 1-1/4 qt.
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(5 cups) dressing over chicken in 8-gal.
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plastic container; turn to coat both sides of each breast.
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(Or, spoon 1 Tbsp.
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dressing over chicken in small plastic container for trial recipe.)
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Pour 1-1/4 qt.
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(5 cups) of the remaining dressing over mushrooms in separate plastic container; turn to coat both sides of each.
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(Or brush mushroom with 1 Tbsp.
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of the remaining dressing for trial recipe.
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Place in small separate plastic container.)
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Refrigerate chicken and mushrooms 20 min.
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to marinate.
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Remove chicken from marinade; discard marinade.
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Grill chicken on medium-high heat 6 min.
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or until done (165 degrees F), turning occasionally to grill-mark both sides.
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Remove from grill.
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Remove mushrooms from marinade; discard marinade.
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Grill 2 min.
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or until tender, turning occasionally to grill-mark both sides.
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Remove from grill.
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For each sandwich (2 servings): Heat panini grill; spray with cooking spray.
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Butterfly 1 chicken breast; slice 1 mushroom.
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Spread 2 bread slices evenly with 1 Tbsp.
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of the remaining dressing.
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Top 1 bread slice with 1 cheese slice, sliced mushrooms, chicken, 2 bacon slices and 1 tsp.
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each basil and Parmesan.
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Cover with remaining bread slice.
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Grill 3 to 5 min.
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or until golden brown.
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Cut in half.
