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Chicken Florentine Panini
5.0(9)Great tasting sandwich. I try to cook the chicken on a night I'm already making chicken to shorten the cook time.
by iluvmythomas·published 2003-06-27
Open original recipeLunch/Snacks
Bake at 375°F for 10 minutes.
05Cool 15 minutes or until completely cooled.06Meanwhile, cook spinach as directed on package.07Drain well; squeeze dry with paper towels.08In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well.09Refrigerate.10Heat oil in small saucepan over medium-high heat until hot.11Add onion;cook and stir 2 to 3 minutes or until crisp-tender.12Add sugar and vinegar.13Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally.14To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper.15Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap.16Sprinkle chicken with Italian seasoning and minced garlic.17Spray large skillet with nonstick cooking spray.18Heat over medium-high heat until hot.19Add chicken; cook 8 minutes or until browned, fork-tender and juices run clear, turning once.20Cut cooled pizza crust into 4 rectangles.21Remove rectangles from pan; spread each with 1 tablespoon mayonnaise mixture.22Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down.23Heat large skillet or cast iron skillet over medium heat until hot.24Place sandwiches in skillet.25Place smaller skillet on sandwiches to flatten slightly.26Cook about 1 to 2 minutes or until crisp and heated, turning once.27Cut each warm sandwich into quarters.