Serves: 4
Total Calories: 529
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 940mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken Florentine Panini recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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