Poultry

Chicken Florentine PaniniKatie

This recipe won one million dollars in the Pillsbury Bake-off and I have to admit Ė itís worth every penny. I almost always double it, and eat it for multiple meals. Itís even good cold.

1 10-ounce can Pillsbury refrigerated pizza crust
1 9-ounce package frozen spinach
1/4 cup light mayonnaise
2 cloves garlic, crushed
1 tablespoon olive oil
1 cup chopped red onion
1 tablespoon sugar
1 tablespoon vinegar (cider, red wine or balsamic Ė I prefer balsamic)
2 boneless, skinless chicken breasts
1/2 teaspoon dried Italian dressing
4 slices Provolone cheese

Heat oven to 375 degrees. Unroll dough; place in ungreased 15x10x1-inch baking pan.
Starting at center, press out dough to edges of pan. Bake for 10 minutes. Cool for 15 minutes or until completely cooled.

Meanwhile, cook spinach as directed on package. Drain well; squeeze as dry as possible with paper towels or your panini may be soggy.

In a small bowl, combine mayonnaise and 1 garlic clove, mix well, refrigerate.
Heat oil in small saucepan over medium-high heat until hot. Add onion, cook and stir for 2 to 3 minutes until crisp-tender. Add sugar and vinegar. Reduce heat to low. Simmer 3 to 5 minutes or until most liquid has evaporated. Stirring occasionally.

To flatten each chicken breast, place between two pieces of plastic wrap or waxed paper. Working from the center, gently pound chicken with flat side of a meat mallet or rolling pin until about 1/4-inch thick. Sprinkle chicken with Italian seasoning and minced garlic.

Spray large skillet with non-stick cooking spray. Heat over medium-high heat until hot.
Add chicken, cook 8 minutes until browned, fork-tender and juices run clear, turning once.

Cut cooled pizza crust into 4 rectangles (if Iíve doubled the recipe, I cut each one into 2). Remove rectangles from pan and spread half of them with the mayonnaise mixture. On top of that, add the chicken, spinach, onions, provolone cheese, and the top pizza crust, making a sandwich. Grill the panini like a grilled cheese, in a large skillet, until crust is crisp and the cheese is melted.





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