Chicken Florentine Panini

Italian Food Recipes: Chicken Florentine Panini

Ingredients
1. 1 (13.8 ounce) can Pillsbury(R) Refrigerated Pizza Crust
2. 1 (9 ounce) package Green Giant(R) Frozen Spinach
3. 1/4 cup light mayonnaise
4. 1 garlic clove, minced
5. 1 tablespoon olive oil
6. 1 cup chopped red onion
7. 1 tablespoon sugar
8. 1 tablespoon vinegar (cider, red wine or balsamic)
9. 2 boneless skinless chicken breast halves
10. 1/2 teaspoon dried Italian seasoning
11. 1 garlic clove, minced
12. 4 slices provolone cheese
Cook Directions
1. 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 degrees F. for 10 minutes. Cool 15 minutes or until completely cooled.
2. Meanwhile, cook spinach as directed on package. Drain well; squeeze dry with paper towels.
3. In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well. Refrigerate.
4. 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.
5. 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.
6. 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
Yield: 4 servings