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Chicken Florentine Panini

(599)

20 reviews

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

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

Bake-Off® Contest 40, 2002

Denise Yennie

Nashville, Tennessee

Ingredients

1: (13.8-oz.) can Pillsbury™ refrigerated classic pizza crust

1: (9-oz.) pkg. 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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 500
Calories from Fat: 160

% Daily Value

Total Fat: 18g; 28%
Saturated Fat 6g 30%
Cholesterol: 90mg; 30%
Sodium: 940mg; 39%
Total Carbohydrate: 44g; 15%
Dietary Fiber 3g 12% Sugars 10g
Protein: 40g

% Daily Value*:

Vitamin A: 45%; 45%
Vitamin C: 20%; 20%
Calcium: 25%; 25%
Iron: 20%; 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.

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