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RECIPE FOR THE MONTH OF DECEMBER

CHICKEN FLORENTINE PANINI

INGREDIENTS:

  • 3 oz. (85 g) Reuven Oven Roasted Chicken Breast Strips, thawed
  • 2 tbsp. (30 ml) mayonnaise
  • 1 tbsp. (15 ml) pesto
  • 4 slices whole wheat bread
  • 1 tomato, cut into 4 slices
  • 1 cup (250 ml) baby spinach leaves
  • 2 processed light cheese slices

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PREPARATION:

  • Heat panini grill sprayed well with cooking spray to medium-high heat.
  • Mix mayonnaise and pesto; spread onto bread. Cover 2 bread slices with chicken, tomatoes, spinach and cheese slices. Top with remaining bread slices, pesto-sides down.
  • Grill 4 to 5 min. or until golden brown.
  • Prep time 0 min
  • Total time 5 min
  • 2 servings, 1 sandwich (189 g)

 

 

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