Chicken Florentine Panini recipe, Sandwich recipe

Recipe Search

Home » Sandwich » Chicken Florentine Panini

recipes A-Z: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Add to my CookBook Discuss <%=strRName%> recipe

Comments (1) Print Chicken Florentine Panini recipe

Print this recipe Email Chicken Florentine Panini recipe to friend

Email this recipe Save/Add Chicken Florentine Panini recipe to your favorite

Bookmark to browser

Chicken Florentine Panini

Category: Sandwich

By:

Administrator

Date Posted: Nov. 1, 2011

Rating:

(2.9) votes 55

Rate this recipe

Ingredients

1  (10-oz.) can Pillsbury® Refrigerated Pizza Crust
1  (9-oz.) pkg. Green Giant® Frozen Spinach
1/4  cup light mayonnaise
1  garlic clove, minced
1  tablespoon olive oil
1  cup chopped red onion
1  tablespoon sugar
1  tablespoon vinegar (cider, red wine or balsamic)
2  boneless skinless chicken breast halves
1/2  teaspoon dried Italian seasoning
1  garlic clove, minced
4  (4-inch) slices provolone cheese

Instructions

1. Heat oven to 375°F. Unroll dough; place in ungreased 15x10x1-inch baking pan. Starting at center, press out dough to edges of pan. Bake at 375°F. for 10 minutes. Cool 15 minutes or until completely cooled.

2. Meanwhile, cook spinach as directed on package. Drain well; squeeze dry with paper towels.

3. In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well. Refrigerate.

4. Heat oil in small saucepan over medium-high heat until hot. Add onion; cook and stir 2 to 3 minutes or until crisp-tender. Add sugar and vinegar. Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally.

5. To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Sprinkle chicken with Italian seasoning and minced garlic.

6. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 8 minutes or until browned, fork-tender and juices run clear, turning once.

7. Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan; spread each with 1 tablespoon mayonnaise mixture. Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down.

8. Heat large skillet or cast iron skillet over medium heat until hot. Place sandwiches in skillet. Place smaller skillet on sandwiches to flatten slightly. Cook about 1 to 2 minutes or until crisp and heated, turning once. Cut each warm sandwich into quarters.

Other Sandwich recipes you might be interested

» Chicken Sandwiches
» Chicken Florentine Panini
» Spam Sandwich Spread
» Special Humburger
» Ham And Pineapple Sandwich
» Turkey And Cranberry Sandwich
» Cheddar-Shrimp Sandwich

There are (1) comments

Write a Comment

To be able to leave a comment please login at the top right corner or Register.