Chicken Florentine Panini

• 1 pkg. Frozen spinach
• � cup mayonnaise
• 1 clove garlic, minced
• 1 Tbls. Olive oil
• 1 cup chopped red onion
• 1 Tbls. Vinegar (cider, red wine or balsamic)
• 2 boneless skinless chicken breast halves
• � tsp. Dried Italian seasoning
• 1 clove garlic, minced
• 4 slices provolone cheese
• Kaiser Buns

Cook spinach as directed on pkg. Drain well; squeeze dry with paper towels.

In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well. Refrigerate

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

Flatten each chicken breast half, to � inch thick. Sprinkle with Italian seasoning and minced garlic.

Fry or BBQ until browned, fork-tender and juices run clear. Turning once