35min
Prep time
35min
Cook time
4
Servings
Chicken Florentine Panini
Ingredients:
Directions:
- Preheat oven to 375 degrees Fahrenheit. Unroll dough; place in greased 15-x 10-inch baking pan. Starting at center, press dough to edges of pan.
- Bake for 10 minutes. Cool 15 minutes or until completely cooled.
- Meanwhile, cook spinach as directed on package. Drain well; squeeze dry with paper towels. In small bowl, combine mayonnaise and 1 of the minced garlic cloves; mix well. Refrigerate.
- 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.
- To flatten each chicken breast half, place between 2 pieces of plastic wrap or waxed paper, bone side up.
- Working from the 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 remaining minced garlic.
- Spray large skillet with non-stick 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.
- 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.
- 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 crispy and heated, turning once. Cut each warm sandwich into quarters.
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Nutrition Information
- Per serving
- Calories 500
- Total Fat 18g
- Cholesterol 90mg
- Sodium 940g
- Total Carbohydrate 44g
- Protein 40g
