Buffalo Chicken Panini

Ingredients

• 0.8 lb chicken breast boneless skinless cut into 1/2-inch strips ( 3)
• 0.5 cup sauce of the chicken from the turbo broiler (from 12-oz bottle)
• 1 tablespoon butter 
• 0.5 large onion red sliced into thin rings
• 1 teaspoon sugar 
• 4 2-inch wholewheat pita breads (6 1/ diameter)
• 0.3 cup cheese blue crumbled

Equipment

• frying pan
• paper towels
• sauce pan
• grill
• microwave
• slotted spoon

Directions

1. In 2- quart saucepan, heat chicken and Buffalo wing sauce to boiling over medium-high heat. Reduce heat to low; cover. Simmer 5 to 7 minutes or until chicken is cooked through.
2. Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat.
3. Add onion; cook, stirring frequently, 4 to 6 minutes or until starting to brown. Stir in sugar; reduce heat to low and cook, stirring frequently, 6 minutes longer or until onion is caramelized. Set aside.
4. Heat closed contact grill 5 minutes.
5. Meanwhile, microwave each pita covered with damp paper towel on High 20 to 25 seconds or until soft enough to fold without breaking.
6. Lay pitas flat on work surface.
7. Place one-fourth of the caramelized onion on half of each pita. Using slotted spoon, spoon about 1/3 cup chicken over onion. (Reserve liquid in saucepan to serve with Panini).
8. Sprinkle with 1 tablespoon of the cheese. Carefully fold pita over filling. Repeat with remaining pitas.
9. When grill is heated, place sandwich on grill. Close grill; grill 4 to 5 minutes or until cheese is melted and pita is toasted.
10. Serve panini with reserved sauce.