Chicken Florentine Panini
This Chicken Florentine Panini is SO DELICIOUS! Juicy chicken, fresh spinach, and melty provolone make a perfect warm sandwich for any meal.
Servings: 4 servings
Ingredients
- 1/4 cup mayonnaise
- 1 clove garlic minced
- 1 tube refrigerated pizza crust 10-ounce
- 1 1/2 tablespoons olive oil divided
- 1 medium red onion cut in half and thinly sliced
- 2 teaspoons granulated sugar
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon crushed red pepper flakes
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/4 teaspoon dried thyme
- 1 package frozen, chopped spinach 9-ounce, thawed and squeezed to get rid of liquid
- 8 slices provolone cheese
Instructions
- In a small bowl, combine the mayonnaise and minced garlic. Mix well and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced red onions and sprinkle with sugar. Sauté for about 5-7 minutes until the onions become soft and caramelized.
- Stir in the balsamic vinegar and crushed red pepper flakes. Cook for an additional minute, then remove from heat.
- Season the chicken breasts with salt, pepper, and dried thyme.
- In the same skillet, add the remaining 1/2 tablespoon of olive oil, and increase the heat to medium-high. Add the chicken breasts and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the skillet and let it rest for a few minutes before slicing.
- Roll out the refrigerated pizza crust on a lightly floured surface to your desired thickness. Cut it into rectangles that will comfortably hold your fillings.
- Spread a generous amount of the garlic mayonnaise on one side of each piece of dough.
- Layer the chopped spinach, sliced chicken, caramelized onions, and provolone cheese on half of the dough pieces. Top them with the other half, pressing gently to seal.
- Preheat your panini press or griddle.
- Place the assembled paninis on the press and cook until the bread is golden brown and the cheese has melted, about 3-5 minutes. If using a griddle, flip the paninis halfway through for even cooking.
- Once toasted to perfection, remove the paninis from the heat. Cut in half and serve immediately while the cheese is still gooey and delicious.
Equipment
- Large Skillet
- Cutting board and knife
- Rolling Pin
- Panini press or griddle
- Spatula
Notes
- Use a meat thermometer to ensure chicken is cooked to 165°F (75°C) for safety and juiciness.
- Squeeze out excess liquid from spinach to avoid soggy paninis.
- Keep an eye on the panini while toasting to prevent burnt bread.
- Cover panini while cooking to help cheese melt evenly.
- You can prepare chicken and onions ahead of time to save time on busy days.