Chicken Florentine Panini
1 (10-oz. can) refrigerated pizza crust
1 (9-oz.) package frozen spinach
1/4 C. light mayonnaise
2 garlic cloves, minced, divided use
1 T. olive oil
1 C. chopped red onion
1 T. sugar
1 T. vinegar (cider, red wine OR balsamic)
2 boneless, skinless chicken breast halves
1/2 t. dried Italian seasoning
4 (4-inch) slices provolone cheese
Heat oven to 375° F. Unroll dough; place in ungreased 15-by-10-by-1-inch baking
pan. Starting at center, press out dough to edges of pan. Bake in preheated oven
10 minutes. Let cool.
Meanwhile, cook spinach as directed on package. Drain; squeeze dry with paper
In small bowl, combine mayonnaise and 1 minced garlic clove. Mix and
Heat oil in small saucepan over medium-high heat until hot. Add onion; cook and
stir 2-3 minutes or until crisp-tender. Add sugar and vinegar. Reduce heat to
low; simmer 3-5 minutes or until most liquid has evaporated, stirring
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 remaining minced garlic.
Spray large skillet with nonstick cooking spray. Heat over medium-high heat
until hot. Add chicken; cook 8 minutes or until browned, tender and juices run
clear. Turn 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
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 1-2 minutes or until crisp and heated, turning once. Cut each sandwich into
Yield: 8 sandwiches
Source: Pillsbury Bake-off