[goodcooking] Chicken and Spinach Panini

Chicken and Spinach Panini

10 oz. can refrigerated pizza crust dough
2 Tbsp. olive oil
1/2 tsp. dried thyme leaves
1/2 tsp. dried marjoram leaves
1/4 tsp. salt
1 Tbsp. olive oil
1 cup chopped red onion
3 cloves garlic, minced
1 Tbsp. sugar
1 Tbsp. apple cider vinegar
9 oz. pkg. frozen spinach, thawed and well drained
1/2 cup mayonnaise
1/8 tsp. pepper
1 Tbsp. olive oil
3 boneless, skinless chicken breasts
1/2 tsp. dried thyme leaves
1/4 tsp. salt
4 slices Havarti cheese

Preheat oven to 375 degrees. Unroll pizza dough and place in an
ungreased 15x10x1-inch jelly roll pan. Press down on dough until it
reaches edges of pan. Push with your fingers to form dimples. Brush
with 2 Tbsp. olive oil and sprinkle with 1/2 tsp. dried thyme leaves,
marjoram leaves, and 1/4 tsp. salt. Bake at 375 degrees F for 10
minutes until light brown and set. Cool completely.
In small saucepan, heat 1 Tbsp. olive oil over medium heat. Add onion
and garlic and cook and stir for 2 to 3 minutes until crisp tender.
Add sugar and vinegar, then reduce heat to low. Simmer this mixture
for 3 to 5 minutes or until most of liquid is absorbed, stirring
often. Place onion mixture in a medium bowl; cool completely. Add
well drained spinach, mayonnaise and pepper, mix well, and
refrigerate.

Flatten each chicken breast half by placing between two pieces of
waxed paper. Gently pound chicken with a rolling pin or meat mallet
until about 1/4 inch thick. Remove paper and sprinkle chicken with
thyme and salt.

Heat 1 tablespoon olive oil over medium high heat, then add chicken.
Cook chicken for 8 minutes, turning once, or until chicken is browned
and thoroughly cooked and juices run clear. Let chicken stand for 5
minutes, then cut into slices.

Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan
and spread the unseasoned side of each with 1/4 of the mayonnaise
mixture. Top 2 rectangles, seasoned side down, with sliced chicken,
cheese and remaining crust rectangles, seasoned side up, to make
sandwiches.

Heat large nonstick skillet over medium-high heat. Place sandwiches
in skillet. Place smaller skillet on top of sandwiches to flatten
them as they cook. Cook 4 to 6 minutes or until crisp, thoroughly
heated and browned, turning once halfway through cooking time. Cut
each sandwich in half to serve. Or cook sandwiches, two at a time, on
pannini or dual-contact grill, about 2-4 minutes or until bread is
crisp and cheese is melted.

4 servings

http://groups.yahoo.com/group/Snacks-n-Sandwiches/
Snacks, appetizers, pitas, wraps, paninis and sandwiches!