Chicken Florentine Panini Recipe

Name: Chicken Florentine Panini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10-ounce) can refrigerated pizza crust; 1 (9-ounce) package frozen spinach; 1/4 cup light mayonnaise; 2 garlic cloves, minced and divided; 1 medium-size red onion, chopped; 1 tablespoon olive oil; 1 tablespoon sugar; 1 tablespoon balsamic vinegar; 2 skinned and boned chicken breast halves; 1/2 teaspoon dried Italian seasoning; Vegetable cooking spray; 4 (4-inch) provolone cheese slices

Servings: persons

1 (10-ounce) can refrigerated pizza crust
1 (9-ounce) package frozen spinach
1/4 cup light mayonnaise
2 garlic cloves, minced and divided
1 medium-size red onion, chopped
1 tablespoon olive oil
1 tablespoon sugar
1 tablespoon balsamic vinegar
2 skinned and boned chicken breast halves
1/2 teaspoon dried Italian seasoning
Vegetable cooking spray
4 (4-inch) provolone cheese slices

1
Unroll pizza crust, and press into a 15- x 10-inch jellyroll pan.
2
Bake at 375u00b0 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-inch 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 tablespoon 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.

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (10-ounce) can refrigerated pizza crust, 1 (9-ounce) package frozen spinach, 1/4 cup light mayonnaise, 2 garlic cloves, minced and divided, and more.

Yes, Chicken Florentine Panini falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Florentine Panini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions