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Chicken Florentine Panini

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Chicken Florentine Panini
  • Prep 35 min
  • Total 0 min
  • Ingredients 12
  • Servings 4
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Pillsbury™ Refrigerated Pizza Crust goes panini when it combines with ever-popular chicken breasts.
By Pillsbury Kitchens
Updated Sep 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 Information

500 Calories, 18g Total Fat, 40g Protein, 44g Total Carbohydrate, 10g Sugars

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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