Alfredo Florentine Chicken Panini Recipes

CHICKEN FLORENTINE PANINI

Steps:

• In a large cast-iron or other heavy skillet, saute spinach in oil until wilted, about 2 minutes. Drain; wipe skillet clean., Spread 4 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 in same skillet or panini maker until bread is golden brown and cheese is melted.

CHICKEN BREAST FLORENTINE WITH FETTUCCINE ALFREDO - LUBY'S

Steps:

• For filling, combine ingredients and mix well.
• For chicken, cut each piece in half horizontally into 2 pieces.
• of equal thickness. Place bottoms in a shallow baking pan in a single layer.
• Top each with about 1/3 cup spinach mixture, spreading almost to edge.
• Place tops over filling, pressing together at edge. Freeze 30 minutes.
• Heat oven to 350 degrees. Lightly grease shallow baking pan large enough.
• to hold chicken in a single layer.
• In a shallow bowl, whisk together the milk and egg until well blended.
• In a separate shallow bowl, mix bread crumbs and dressing mix.
• Coat chicken with flour, shaking off excess. Dip into milk mixture, then into.
• crumb mixture, coating evenly and pressing crumb mixture into chicken.
• Place in baking pan. Bake 25 minutes or until cooked through.
• Top with spinach leaves and cheese slices. Continue baking 1 minute.
• For fettucine, cook pasta according to package directions,.
• adding salt to water. Drain.
• In a medium saucepan, melt butter. Add mushrooms and garlic.
• Cook, stirring frequently, about 5 minutes or until mushrooms are tender.
• Add cream, cheese, seasoned salt, and parsley. Heat through. Pour over hot.
• pasta to coat evenly. Serve with chicken. Makes 8 servings.

CHICKEN FLORENTINE PANINI

Steps:

• Heat oven to 375°F.
• Unroll dough; place in ungreased 15x10x1-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 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 thick; remove wrap.
• Sprinkle chicken with Italian seasoning and minced garlic.
• 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 about 1 to 2 minutes or until crisp and heated, turning once.
• Cut each warm sandwich into quarters.