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Alfredo Florentine Chicken Panini

Alfredo Florentine Chicken Panini

  • Prep

    20 m
  • Ready In

    20 m
PHILADELPHIA Cooking Creme

PHILADELPHIA Cooking Creme

Chopped spinach with shredded chicken and cheese in a creamy sauce makes a delicious panini filling on crusty bread spread with additional cream sauce.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 625 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Derude
2

Derude

6/24/2012

Pretty good, was hopping for something a little more flavory but for how easy it was to make this was awesome.

lmg14
1

lmg14

3/4/2013

We liked this sandwich but because spinach by its nature is so bland, I sauteed sliced garlic in the oil before I wilted the spinach in it and I used a couple of slices of provolone cheese instead of the cream cheese. Also, don't be afraid to salt the spinach because it needs it.

Nayma_boots
1

Nayma_boots

9/6/2012

Quick meal idea! Used regular brick cream cheese, about 3/4. Added 2x the spinach because it cooks down. Buttered the bread and toasted in frying pan. Delicious! Great leftovers though the mixture does solidfy, making it harder to spread. Will add more salt to taste next time.

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