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Chicken Florentine Panini Recipe

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This recipe for Chicken Florentine Panini, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Juliann Armbrust
Added: Sunday, November 11, 2007


1 (10-ounce) can Pillsbury refrigerated pizza crust
1 (9-ounce) frozen spinach
1/4 cup real mayo
1 clove garlic, minced
1 tablespoon olive oil
1 cup red onion, thinly sliced
1 tablespoon sugar
2 tablespoons balsamic vinegar
2 boneless skinless chicken breasts
1/2 teaspoon dried Italian seasoning
1 garlic clove minced
4 slices provolone cheese

1. Heat oven to 375. Roll out pizza dough and bake for 10 minutes. Cool.
2. Thaw and drain spinach. Squeezing well, dry on paper towel.
3. Mix mayo and garlic.
4. Heat oil and cook onion for 3 minutes. Add sugar and vinegar. Reduce heat and cook for 3-5 minutes.
5. Flatten chicken breasts to 1/4 inch thick. Sprinkle with Italian seasoning and garlic. Cook chicken in a frying pan until chicken is brown and juices run clear.
6. Cut cooled pizza crust into 4 rectangles. Spread each piece with 1 tablespoon mayo mix. Place chicken on top of 2 rectangles, then spinach, onion and cheese, top with other crust.
7. Heat a large skillet over medium heat. Place one sandwich in the skillet, weight it down with another pan. Flip after 1-2 minutes. Cut each sandwich into smaller pieces.

Personal Notes:
Personal Notes:
This recipe was a million dollar Pillsbury bake-off winner. It is worth all the work.




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