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Chicken Florentine Panini Recipe

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Chicken Florentine Panini, from Lee Bremson of Kansas City, Missouri, brings an Italian flair to this speedy meal. The grilled sandwich combines chicken with provolone cheese, spinach and red onion.

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4 Servings
Prep/Total Time: 25 min.

Ingredients

1 package (6 ounces) fresh baby spinach
2 teaspoons Crisco® Extra Virgin Olive Oil or Canola Oil
1/4 cup butter, softened
8 slices sourdough bread
1/4 cup creamy Italian salad dressing
8 slices provolone cheese
1/2 pound shaved deli chicken
2 slices red onion, separated into rings

Directions

In a large skillet, saute spinach in oil for 2 minutes or until wilted; drain.
Spread four bread slices with salad dressing. Layer with a cheese slice, chicken, spinach, onion and another cheese slice. Top with remaining bread. Butter outsides of sandwiches.
Cook on a panini maker or indoor grill until bread is browned and cheese is melted. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 582 calories, 26 g fat (10 g saturated fat), 62 mg cholesterol, 1,688 mg sodium, 63 g carbohydrate, 5 g fiber, 23 g protein.

Chicken Florentine Panini published in Taste of Home October/November 2006, p49

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