Bake-Off® Contest 40, 2002
Nashville, Tennessee

Chicken Florentine Panini

Pillsbury® Refrigerated Pizza Crust goes panini when it combines with ever-popular chicken breasts.

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  • prep time 35 min
  • total time
  • ingredients 12
  • servings 4
 

Ingredients

1
(13.8-oz.) can Pillsbury™ refrigerated classic pizza crust
1
(9-oz.) pkg. Green Giant™ frozen chopped 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
6g,
6%
),
Cholesterol
90mg
90%;
Sodium
940mg
940%;
Total Carbohydrate
44g
44%
(Dietary Fiber
3g
3%
  Sugars
10g
10%
),
Protein
40g
40%
;
% Daily Value*:
Vitamin A
45%;
Vitamin C
20%;
Calcium
25%;
Iron
20%;
Exchanges:
2 1/2 Starch; 1/2 Fruit; 4 1/2 Very Lean Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.