Best Chicken Florentine Panini Recipes

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CHICKEN FLORENTINE PANINI



Chicken Florentine Panini image

Chicken Florentine Panini, from Lee Bremson of Kansas City, Missouri, brings an Italian flair to this speedy meal. The grilled sandwich combines chicken with provolone cheese, spinach and red onion.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 package (5 ounces) fresh baby spinach
2 teaspoons olive oil
1/4 cup butter, softened
8 slices sourdough bread
1/4 cup creamy Italian salad dressing
8 slices provolone cheese
1/2 pound shaved deli chicken
2 slices red onion, separated into rings

Steps:

  • In a large cast-iron or other heavy skillet, saute spinach in oil until wilted, about 2 minutes. Drain; wipe skillet clean., Spread 4 bread slices with salad dressing. Layer with a cheese slice, chicken, spinach, onion and another cheese slice. Top with remaining bread. Butter outsides of sandwiches. , Cook in same skillet or panini maker until bread is golden brown and cheese is melted.

Nutrition Facts : Calories 582 calories, Fat 26g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 1688mg sodium, Carbohydrate 63g carbohydrate (4g sugars, Fiber 5g fiber), Protein 23g protein.

CHICKEN FLORENTINE PANINI



Chicken Florentine Panini image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 8 sandwiches; 4 servings

Number Of Ingredients 11

1 (10-oz.) can Pillsbury® Refrigerated Pizza Crust
1 (9-oz.) pkg. Green Giant Frozen Spinach
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
4 (4-inch) slices provolone cheese

Steps:

  • Heat oven to 375 degrees F. Unroll dough; place in ungreased 15x10x1-inch baking 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 1 of the 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 thick; remove wrap. Sprinkle chicken with Italian seasoning and minced garlic. 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 about 1 to 2 minutes or until crisp and heated, turning once. Cut each warm sandwich into quarters.;

CHICKEN FLORENTINE PANINI



Chicken Florentine Panini image

Great tasting sandwich. I try to cook the chicken on a night I'm already making chicken to shorten the cook time.

Provided by iluvmythomas

Categories     Lunch/Snacks

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 12

1 (10 ounce) can prepared pizza crust
1 (9 ounce) package frozen spinach
1/4 cup light mayonnaise
1 clove garlic, minced
1 tablespoon olive oil
1 cup chopped red onion
1 tablespoon sugar
1 tablespoon red wine vinegar or 1 tablespoon balsamic vinegar
2 boneless skinless chicken breast halves
1/2 teaspoon dried Italian seasoning
1 clove garlic, minced
4 slices provolone cheese

Steps:

  • Heat oven to 375°F.
  • Unroll dough; place in ungreased 15x10x1-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 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 thick; remove wrap.
  • Sprinkle chicken with Italian seasoning and minced garlic.
  • 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 about 1 to 2 minutes or until crisp and heated, turning once.
  • Cut each warm sandwich into quarters.

Nutrition Facts : Calories 594.1, Fat 35.5, SaturatedFat 12.8, Cholesterol 124.7, Sodium 974.9, Carbohydrate 24.5, Fiber 5.5, Sugar 12.2, Protein 45.7

CHICKEN FLORENTINE PANINI



Chicken Florentine Panini image

Number Of Ingredients 12

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 onion
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
..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner.

Steps:

  • 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 940mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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