Best Chicken Florentine Panini Recipes

CHICKEN FLORENTINE PANINI

Steps:

• In a large cast-iron or other heavy skillet, saute spinach in oil until wilted, about 2 minutes. Drain; wipe skillet clean., Spread 4 bread slices with salad dressing. Layer with a cheese slice, chicken, spinach, onion and another cheese slice. Top with remaining bread. Butter outsides of sandwiches. , Cook in same skillet or panini maker until bread is golden brown and cheese is melted.

CHICKEN FLORENTINE PANINI

Steps:

• Heat oven to 375 degrees F. Unroll dough; place in ungreased 15x10x1-inch baking pan. Starting at center, press out dough to edges of pan. Bake at 375 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 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, 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. 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. 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 crisp and heated, turning once. Cut each warm sandwich into quarters.;

CHICKEN FLORENTINE PANINI

Steps:

• 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.
• Meanwhile, cook spinach as directed on package.
• Drain well; squeeze dry with paper towels.
• In small bowl, combine mayonnaise and 1 of the 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, 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.
• 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.
• 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 crisp and heated, turning once.
• Cut each warm sandwich into quarters.

CHICKEN FLORENTINE PANINI

Steps:

• Heat oven to 375°F. Unroll dough place in ungreased 15 x 10 x 1-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.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 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 remove wrap. Sprinkle chicken with Italian seasoning and remain minced garlic clove.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.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 1 to 2 minutes or until crisp and heated, turning once. Cut each warm sandwich into quarters.Nutrition Per Serving: Calories 500 Protein 40g Carbohydrate 44g Fat 18g Sodium 940mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.