CHICKEN FLORENTINE PANINI
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.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 582 calories, Fat 26g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 1688mg sodium, Carbohydrate 63g carbohydrate (4g sugars, Fiber 5g fiber), Protein 23g protein.
CHICKEN FLORENTINE STYLE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
- Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
- Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.
ALFREDO FLORENTINE CHICKEN PANINI
Courtesy of Philadelphia Cooking Creme
Provided by Food Network Canada
Categories bread,cheese,chicken,dinner,lunch,quick and easy
Time 35m
Yield 5 servings
Number Of Ingredients 6
Steps:
- HEAT panini grill.
- RESERVE 1/3 cup Cooking Creme. Heat oil in large skillet on medium heat. Add spinach; cook and stir 1 to 2 min. or just until wilted. Add remaining Cooking Creme, chicken and shredded cheese; cook and stir 5 min. or until chicken mixture is heated through and cheese is melted.
- SPREAD chicken mixture onto 5 bread slices; cover with remaining bread slices. Spread outsides of sandwiches with reserved Cooking Creme.
- SPRAY grill with cooking spray. Add sandwiches, in batches; cook 2 min. or until golden brown.
- TIP: How to Pull the Cooked Chicken: Use 2 forks to pull the skinned and boned cooked chicken into shreds. If using a rotisserie chicken, you should get about 4 cups pulled chicken from each chicken. Refrigerate any unused shredded chicken for another use. Prepare using pulled cooked pork.
PANINI FLORENTINE
This gourmet panini with marinated chicken breast, spinach, roasted peppers and mozzarella on whole grain bread is one delicious, yet easy, lunch idea.
Provided by My Food and Family
Categories Lunch
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat dressing in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF).
- Heat panini grill. Spread bread slices with mayo; fill with chicken and remaining ingredients to make 4 sandwiches.
- Grill, in batches if necessary, 5 min. or until cheese is melted and sandwiches are golden brown.
Nutrition Facts : Calories 370, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 34 g
CHICKEN FLORENTINE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Cook the pasta according to package directions in lightly salted water. Drain and set aside.
- Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
- Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point).
- Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
- Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.
CHICKEN FLORENTINE PANINI
Provided by Food Network
Categories main-dish
Time 1h
Yield 8 sandwiches; 4 servings
Number Of Ingredients 11
Steps:
- 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 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.;
CHICKEN FLORENTINE PANINI
Great tasting sandwich. I try to cook the chicken on a night I'm already making chicken to shorten the cook time.
Provided by iluvmythomas
Categories Lunch/Snacks
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 594.1, Fat 35.5, SaturatedFat 12.8, Cholesterol 124.7, Sodium 974.9, Carbohydrate 24.5, Fiber 5.5, Sugar 12.2, Protein 45.7
CHICKEN FLORENTINE
These individual chicken breast rolls may take some time to prepare, but their outstanding flavor makes it well worth it. Get ready to copy the recipe for all who taste it!
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Pound chicken to 1/4-in. thickness; brush each with honey. Combine spinach and cheese; place about 2 tablespoons in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick. Place, seam side down, in a shallow pan. Cover and refrigerate for several hours. , In a shallow bowl, combine the flour, garlic salt and pepper. In another shallow bowl, beat egg and milk. Dredge chicken in flour mixture, dip in egg mixture and roll in bread crumbs. , Heat oil in a deep-fat fryer to 375°. Fry chicken, several rolls at a time, for 1-1/2 minutes or until golden brown. Place in an ungreased 13x9-in. baking dish. , Bake, uncovered, at 350° for 30 minutes or until juices run clear. Remove toothpicks before serving.
Nutrition Facts :
CHICKEN FLORENTINE PANINI II
This is from Taste of Home. "This grilled sandwich combines with with provolne cheese, spinach and red onion." YUMMY!
Provided by Courtly
Categories Lunch/Snacks
Time 28m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, saute spinach in oil for 2 minutes or until wilted. Butter one side of each slice of bread. Spread the unbuttered side of four slices with salad dressing; layer with a cheese slice, chicken, spinach, onion and another cheese slice. Top with remaining bread, buttered side up, Cook in a panini maker or on a griddle until golden brown on both sides.
Nutrition Facts : Calories 781.6, Fat 38, SaturatedFat 19, Cholesterol 96.9, Sodium 2302.2, Carbohydrate 72.8, Fiber 4.9, Sugar 3.2, Protein 37.4
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- 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.
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