Chicken Florentine Panini

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

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Servings 4

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( 1476 ) Ratings

1476 Ratings

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Bake-Off® Contest 40, 2002

Denise JoAnne Yennie

Nashville, Tennessee

ingredients 12
Prep Time 35 min
Total Time 0 min

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

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Directions

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.

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.

Review & Comments

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cher55

report Posted Oct. 10, 2012 6:58 AM

I tried this recipe the year it won and was so pleased. It's FANTASTIC! I haven't made it since, but have never forgotten about it. Now that I've come across the recipe again I plan to get the ingredients on my next trip to grocery shop. I want to make these again for our Christmas Eve party, slicing them into finger sandwiches. Can't wait, my family will LOVE them. As other reviewers have said, these are WELL worth the effort. Delicious!!

jules4765

report Posted Mar. 21, 2012 9:03 PM

This recipe took five (5!) pans to prepare. Not worth it, in our opinion!

chelsea400

report Posted Apr. 19, 2011 1:43 PM

This is one of the best recipes that has won your contest. It is extremely delicious! Everyone needs to make it and try it.Definitely one of the best!

crackasmilee

report Posted May. 13, 2010 5:01 PM

These are sooo good! :) They arew in my regular rotation. Super easy and yummo!!

Sandy_K_Art

report Posted May. 11, 2010 10:04 PM

These are AWESOME!! I made them for friends on a whim one night and they were a huge hit. I've made them several times since then. The sweetness of the onions and the textures of the chicken and bread work really well together. Thanks for a great recipe!