Caesar Chicken Paninis

boneless, skinless chicken breast halves (1 1/4 pounds)

hard rolls (about 5x3 inches), split

slices red onion

large tomato, sliced

1/3

cup fat-free Caesar dressing

tablespoons grated fat-free Parmesan cheese topping

leaves romaine

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1

Flatten each chicken breast half to 1/4-inch thick-ness between sheets of waxed paper or plastic wrap. Spray 8- or 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 10 to 15 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
2

Place rolls, cut sides down, in skillet. Cook over medium heat about 2 minutes or until toasted.
3

Place chicken on bottom halves of rolls. Top with onion, tomato, dressing, cheese, romaine and tops of rolls.

Serve with raw baby carrots and red and green grapes.
Paninis, or "little breads," are small Italian sandwiches. Here, panini takes on a new identity by combining low-fat chicken with the savory flavors of traditional Caesar salad. The protein-carbohydrate mix in this sandwich will keep you from snacking in the evening.