Alfredo Florentine Chicken Panini

  • prep time20 min
  • total time 35 min
  • serves 5

Courtesy of Philadelphia Cooking Creme

23 Ratings
Directions for: Alfredo Florentine Chicken Panini


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.

See more: Chicken, Dinner, Lunch, Cheese, Bread, Quick and Easy


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