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Alfredo Florentine Chicken Panini

Alfredo Florentine Chicken Panini
PREP TIME
20 min
COOK TIME
15 min
YIELDS
5 servings

Courtesy of Philadelphia Cooking Creme

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Ingredients

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 (½ inch thick)
2
cup shredded cooked chicken
½
cup Kraft 4 Cheese Italiano Shredded Cheese
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Directions

Step 1

HEAT panini grill.

Step 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.

Step 3

SPREAD chicken mixture onto 5 bread slices; cover with remaining bread slices. Spread outsides of sandwiches with reserved Cooking Creme.

Step 4

SPRAY grill with cooking spray. Add sandwiches, in batches; cook 2 min. or until golden brown.

Step 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.

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