Homemade Chicken veggie panini

16 oz Tyson boneless, skinless chicken breast
3 slice, large (1/4" thick) Onions, raw
1 cup, strips Green Peppers (bell peppers)
1 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers)
1 large (2-1/4 per lb, approx 3- Sweet peppers (bell)
12 slice Bread, rye
1 tsp Honey Mustard
1 tsp Grey Poupon Dijon Mustard
4 gram Chipoltle Mayo Kraft (by GETNDOWN)
28 gram(s) great value pickled hot pepper rings (by WORWOLF399)
5 oz Colby Cheese
2 tbsp Olive Oil
3 tsp Chilli Powder (by JONDO4048)
3 tsp Garlic powder
3 tsp Onion powder
3 tsp Pepper, black
1 tsp Ground Cayanne Pepper (by SIRCHRISRR)

Basic recipe, tailor to your tastes, quick, easy

cutup chicken, veggies into strips, however
two med to lg skillets, heat oil a bit, cook and season chicken and veggies in separate pans until cooked, season however you want
Once cooked, we papertowel some oil and portion half of each in both pans to make two batched, then add extra HOT stuff(whatever...) to one batch
put on bread with whatever toppings or cheese, put in paninni press until it's done, cool, eat

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ALS123ABC.