Alfredo Florentine Chicken Panini

20 5 servings, 1 sandwich (206 g) each
Recipe By
Reviews
Prep Time
20
min.
Total Time
20
min.
Servings

5 servings, 1 sandwich (206 g) each

Pulled chicken and baby spinach in a creamy 4 Cheese mixture provide the filling for these tasty panini - ready in just 20 minutes, yet not your ordinary everyday sandwich.

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What You Need

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Make It

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  • Heat panini grill.
  • Mix cream cheese product and milk until blended; reserve 1/3 cup for later use. Heat oil in large skillet on medium heat. Add spinach; cook and stir 1 to 2 min. or until wilted. Add remaining cream cheese mixture, chicken and shredded cheese; cook and stir 5 min. or until chicken mixture is heated through and shredded cheese is melted.
  • Fill bread slices with chicken mixture to make 5 sandwiches. Spread outsides of sandwiches with reserved cream cheese mixture.
  • Spray grill with cooking spray. Add sandwiches in batches; cook 2 min. or until golden brown.

How to Pull the Cooked Chicken

Use 2 forks to pull the skinned and boned cooked chicken into shreds. If using one rotisserie chicken, you should get about 4 cups pulled chicken. Refrigerate any unused shredded chicken for another use.

Substitute

Prepare using pulled cooked pork.

Special Extra

For more flavour, add 1/2 tsp. lemon zest to the cooked spinach with the remaining cream cheese mixture, chicken and shredded cheese.

Servings

  • 5 servings, 1 sandwich (206 g) each

Nutritional Information

Serving Size 5 servings, 1 sandwich (206 g) each
AMOUNT PER SERVING
Calories 400
% Daily Value
Total fat 16g
Saturated fat 8g
Cholesterol 75mg
Sodium 620mg
Carbohydrate 36g
Dietary fibre 2g
Sugars 3g
Protein 27g
   
Vitamin A 25 %DV
Vitamin C 6 %DV
Calcium 20 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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