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Chicken Florentine Panini




Source of Recipe


Southern Living






List of Ingredients



• 1 (10 oz) can refrigerated pizza crust
  
• 1 (9 oz) pkg frozen spinach
  
• 1/4 cup light mayonaise
  
• 2 garlic cloves, minced and divided
  
• 1 medium-sized red onion, chopped
  
• 1 T olive oil
  
• 1 T sugar
  
• 1 T balsamic vinegar
  
• 2 skinned and boned chicken breast halves
  
• 1/2 tsp dried Italian seasoning
  
• vegetable cooking spray
  
• 4 (4") provolone cheese slices
  






Instructions



1. Unroll pizza crust, and press into a 15" x 10" jellyroll pan.
   
2. Bake at 375 degrees for 10 minutes. Cool completely.
   
3. Prepare spinach according to package directions. Drain well, pressing between paper towels. Set aside.
   
4. Stir together mayonnaise and half of minced garlic in a small bowl; chill.
   
5. Saute onion in hot oil in a saucepan over medium-high heat 2 to 3 minutes or until crisp-tender. Add sugar and vinegar. Reduce heat to low; simmer, stirring occasionally, 3 to 5 minutes or until almost all liquid evaporates.
   
6. Place chicken between 2 sheets heavy duty plastic wrap or wax paper; flatten to 1/4" thickness using a meat mallet or rolling pin. Sprinkle with Italian seasoning and remaining garlic.
   
7. Brown chicken in a large nonstick skillet coated with cooking spray over medium-high heat; cook 8 minutes, turning once.
   
8. Cut pizza crust into 4 rectangles. Remove rectangles from pan; spread 1 side of each with 1 T garlic mayonnaise. Top 2 rectangles evenly with chicken, spinach, onion mixture, and cheese; top with remaining 2 rectangles, mayonnaise sides down.
   
9. Cook sandwiches in a cast-iron skillet over medium-high heat. Top with a smaller skillet or press down with spatula to flatten sandwiches slightly, cooking 2 to 3 minutes on each side or until golden brown and cheese melts. Cut each sandwich into fourths.
   






Final Comments


Makes 4 servings.