Alfredo Florentine Chicken Panini
- prep time20 min
- total time 35 min
- serves 5
Courtesy of Philadelphia Cooking Creme
1 tub (270 g) Philadelphia Original Cooking Creme Cream Cheese Product, divided
2 tsp olive oil
1 cup tightly packed chopped fresh baby spinach leaves
10 slices calabrese bread (1/2 inch thick)
2 cup shredded cooked chicken
½ cup Kraft 4 Cheese Italiano Shredded Cheese
1. HEAT panini grill.
2. 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.
3. SPREAD chicken mixture onto 5 bread slices; cover with remaining bread slices. Spread outsides of sandwiches with reserved Cooking Creme.
4. SPRAY grill with cooking spray. Add sandwiches, in batches; cook 2 min. or until golden brown.
5. 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.