Preheat oven to 350℉.

Grease baking sheet with non-stick cooking spray. Rinse chicken breasts and pat dry with paper towels. Place on cooking sheet and spray non-stick cooking spray to tops of breasts. Season with salt and pepper and spread 1 tablespoon pesto on top of each chicken breast. Bake for about 18 minutes or until internal temperature reaches 165 degrees.

While chicken is baking, heat oil in small saute pan using medium-high heat. Add shallot rings and saute until translucent. Look ahead to step 3. Add tomato slices and spinach to pan and saute just until spinach begins to wilt. Remove from heat.

Preheat greased panini grill to medium heat. Prepare ciabatta bread slices with miracle whip on one slice and pesto on the opposite slice. Add vegetables to one side with slices of the pesto chicken on the other side. Sprinkle mozzarella cheese on top of the vegetables. Arrange sandwich together.

Using panini grill, cook panini for about 4 minutes or until desired doneness.