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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Chicken Florentine Panini |
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Serves: 4 Print this RecipeDenise JoAnne Yennie - Nashville, Tennessee Bake-Off® Contest 40, 2002 Grand Prize Winner Panini is Italian for "small bread," referring to a sandwich that is sometimes grilled. Making this sandwich is easy because you start with a large bread made from refrigerated pizza dough and cut it into "small breads. " To save time, the onion is cooked with sugar and vinegar to give that great caramelized flavor without the long cooking time. 1 (10-ounce) package refrigerated pizza crust 1 (9-ounce) package frozen spinach in a pouch 1/4 cup light mayonnaise 2 cloves garlic, minced 1 tablespoon olive oil 1 cup chopped red onions 1 tablespoon sugar 1 tablespoon vinegar (cider, red wine or balsamic) 2 boneless skinless chicken breast halves 1/2 teaspoon dried Italian seasoning 4 slices (4-inch slices) provolone cheese __Denise Joanne Yennie ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. 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 940mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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