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Chicken Florentine Panini

Chicken Florentine Panini
  • Prep 35 min
  • Total 0 min
  • Ingredients 12
  • Servings 4
Pillsbury™ Refrigerated Pizza Crust goes panini when it combines with ever-popular chicken breasts.
Updated September 22, 2008
Bake-Off® Contest 40, 2002
Bake-Off® Contest 40, 2002
Denise Yennie
Nashville, Tennessee

Ingredients

  • 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
160
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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