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Chicken Florentine Panini




Source of Recipe


Printed in Cincy Post


Recipe Introduction


Recipe won $1 million at the 2002 Pillsbury Bake-Off in Orlando, Fla., for Denise JoAnne Yennie of Nashville, Tenn.


List of Ingredients




1 (10-oz.) can Pillsbury's Refrigerated Pizza Crust
1 (9-oz.) package Green Giant Frozen Spinach (in a pouch)
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

Recipe



Yield: 8 sandwiches; 4 servings

Prep time: 35 minutes


Heat oven to 375 degrees. Unroll pizza dough; place in ungreased 15x10x1-inch baking pan (a jelly roll 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 one of the garlic cloves. Mix well and refrigerate.

Heat oil in a 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 chicken boned-side up between waxed paper or plast ic wrap. Working from center, gently pound chicken with flat side of meat mallet or rolling pin unt il about 1/4-inch thick. Remove wrap. Sprinkle chicken with Italian seasoning and minced garlic.

Spray a large skillet with nonstick cooking spray. Heat over medium-high heat; add chicken an d 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 a large cast-iron skillet over medium-high heat. Place sandwiches in skillet. Place smaller skillet on sandwiches to flatten slightly. Cook 4 to 6 minutes or until crisp and heated , turning once. Cut each warm sandwich into quarters.