CHICKEN SANDWICH NETS A MILLION.

Byline: Staff and Wire Services

It's amazing what you can do with a can of refrigerated pizza crust, a package of frozen spinach, a couple of chicken breast halves, a few slices of provolone and some condiments. Amazing, that is, if you're Denise J. Yennie, a Nashville, Tenn., business consultant who put it all together, called it Chicken Florentine Panini and parlayed it into $1 million as the grand-prize winner last week at the Pillsbury Bake-Off. She took top honors over 99 other cooks at the culinary competition in Orlando, Fla.

Yennie's recipe competed in the contest's newest luscious and lighter category. The judges commented on the recipe's innovative preparation and wonderful flavor.

Three other category winners each earned $10,000. Mille Meehan, Richmond, Va., prepared the winning easy weeknight meals dish, Bow-Thai Chicken, combining the flavors of Italian, Chinese and Thai cuisines. Lea Mead, San Mateo, Calif., prepared the top fast and fabulous desserts and treats category recipe, Grands! Little Pies, an updated fruit crisp, using refrigerated biscuits and flour. Pat Murphy, Modesto, Calif., baked Mexican Party Wings, the winner in the casual snacks and appetizers category. The wings have a spicy coating made with taco seasoning mix and flour.

The $1 million winning recipe follows. The three $10,000 prize-winning recipes along with those of all of the 100 finalists are available at www.bakeoff.com.

CHICKEN FLORENTINE PANINI

($1 million Bake-Off Grand Prize Winner - Denise JoAnne Yennie, Nashville, Tenn.)

1 (10-ounce) can refrigerated pizza crust

1 (9-ounce) package frozen spinach in a pouch

1/4 cup light mayonnaise

2 garlic cloves, minced

1 tablespoon olive oil

1 cup chopped red onions

1 tablespoon sugar

1 tablespoon vinegar (cider, red wine OR balsamic)

2 boneless skinless chicken breast halves

1/2 teaspoon dried Italian seasoning

4 (4-inch) slices provolone cheese

Unroll pizza crust dough; place in ungreased 15x10x1-inch baking pan. Starting at center, press out dough to edges of pan. Bake in preheated 375- degree oven 10 minutes. Cool 15 minutes or until completely cooled.

Meanwhile, cook spinach as directed on package. Drain well; squeeze dry with paper towels. In a small bowl, combine mayonnaise and 1 minced garlic clove; mix well. Refrigerate.

Heat oil in small saucepan over medium-high heat until hot. Add red onions; cook and stir 2 to 3 minutes or until crisp-tender. Add sugar and vinegar. Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally.

Flatten each chicken breast half; place, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4-inch thick; remove wrap. Sprinkle chicken with Italian seasoning and remaining clove minced garlic.

Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 8 minutes or until browned, fork-tender and juices run clear, turning once.

Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan; spread each with 1 tablespoon mayonnaise mixture. Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down.

Heat large cast iron skillet over medium-high heat until hot. Place sandwiches in skillet. Place smaller skillet on sandwiches to flatten slightly. Cook 4 to 6 minutes or until crisp and heated, turning once. Cut each warm sandwich into quarters. Makes 8 sandwiches; 4 servings.

NUTRITION INFORMATION PER SERVING: 500 calories; 18 grams fat; 90 milligrams cholesterol; 940 milligrams sodium; 44 milligrams carbohydrates; 40 grams protein.

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Photo:

Denise J. Yennie of Nashville, Tenn., won $1 million in the Pillsbury Bake- Off with her Chicken Florentine Panini.

Associated Press