Asiago Artichoke Chicken Florentine Food

FRIED CHICKEN ASIAGO W/ ARTICHOKE FETTUCCINE

Steps:

• Sauce Instructions:.
• Mix together Artichoke hearts, shallots, garlic, and mushrooms in medium sauce pan. Heat artichoke mixture on medium until mushrooms are just beginning to cook. This should take about 4 minutes. Add ½ cup Asiago cheese, 2% milk, and heavy cream. Simmer on low for 15 minutes, stirring regularly.
• In a separate pot, boil noodles for 15 minutes or until tender. When done, drain noodles and add sauce.
• Chicken Instructions:.
• Pound each chicken breast flat. Slice into 4-6 even pieces.
• Mix 1 cup shredded Asiago with ½ cup flour.
• In a separate bowl, beat eggs well.
• Heat oil on stove.
• Once oil is hot enough to fry the chicken, dip each piece in egg and then into the cheese mixture. Fry 3 to 4 pieces of chicken in the oil 5 minutes per side or until cheese is a deep golden brown and chicken is done.
• Serve chicken on top of noodles and sauce.

CHICKEN FLORENTINE ARTICHOKE BAKE

Steps:

• Preheat oven to 350.
• Cook pasta according to package diretions, drain.
• In a medium skillet cook onion in 1 tbsp butter over medium heat about 5 minutes or until tender. Remove from heat and set aside.
• In a bowl whisk together eggs, milk, 1/2 tsp salt, 1/4 t black pepper, and crushed red pepper.
• Stir in chicken, monterey jack cheese, artichokes, spinach, tomatoes, half the parmesan, cooked pasta and onion. Transfer to a 3 qt baking dish.
• Bake covered for 20 minutes.
• In a small bowl combine the remaining parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta, bake uncovered for 10 minutes more or until golden.

CHICKEN FLORENTINE PASTA

Steps:

• To cook pasta, bring pot of water to rolling boil. Season with salt. Cook pasta for 10-12 minutes or until just al-dente. Once cooked, drained. Set aside.
• Heat a large deep saute pan on medium heat. Add 2 teaspoon oil, and fresh spinach with generous pinch of salt. Work in 1-2 batches to saute fresh spinach until it is wilted. Transfer to a plate lined with paper towel to drain. Set aside.
• To cook chicken, wipe the skillet clean. Add 1 tbsp of oil and 1 tbsp of sun-dried tomato oil. Heat on medium heat. Season chicken thighs with generous sprinkle of salt and good coat of black pepper. Place in hot skillet. Cook each side until nice crust develops and chicken is cooked through. Take out in a plate and set aside. (See Note 2)
• To make florentine sauce, add remaining oil to pan. (No need to clean pan again) Add chopped onion. Saute until onions are soft (2 minutes) Add garlic, chopped sun-dried tomatoes with dried oregano. Saute for 1 minute. Don't let garlic burn. Add half-half (milk-cream) and chicken stock. Bring to boil, and simmer until sauce thickens. (3-4 minutes) Mix shredded cheese and chopped drained spinach. Stir to distribute quickly.
• To assemble and serve, taste and season the sauce with salt and black pepper. Add drained pasta. Coat in the sauce. Mix in chicken or serve on the side. Garnish with fresh chopped parsley. Serve and enjoy.

ASIAGO & ARTICHOKE CHICKEN FLORENTINE

Steps:

• 1 Cook pancetta in large nonstick skillet on medium heat 5 min. or until crisp, stirring occasionally. Drain on paper towels set aside.
• 2 Combine bread crumbs and cheese on plate. Beat egg in shallow bowl. Dip chicken in egg, then coat in bread crumb mixture.
• 3 Heat 2 tablespoons oil in same skillet on medium heat. Cook chicken 4 min. on each side or until done (165°F). Remove from skillet. Cover to keep warm.
• 4 Heat remaining oil in same skillet on medium heat; add garlic. Cook 30 seconds or until fragrant. Add spinach; toss until wilted. If desired, season with salt and ground black pepper. Remove from skillet. Cover to keep warm.
• 5 Add sauce and half the pancetta to same skillet. Bring to simmer on medium heat. Meanwhile, slice chicken.
• 6 Spoon 1/2 cup sauce mixture onto each of 4 serving plates. Top with sliced chicken and spinach, then drizzle with remaining sauce. Garnish with remaining pancetta.

ARTICHOKE FLORENTINE PASTA

Steps:

• Cook pasta according to package directions. In a 6-qt. Dutch oven, melt 2 tablespoons butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add spinach; cook and stir just until wilted, 1-2 minutes. Remove from pot., In same pot, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Add Parmesan cheese, cream cheese, wine and seasonings; stir until smooth. Stir in artichoke hearts; heat through., Drain pasta; add to sauce, tossing to coat. Stir in spinach mixture. Transfer to a serving dish; sprinkle with bread crumbs. Serve immediately.

STUFFED ASIAGO CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
• Combine Asiago cheese, sun-dried tomatoes, bread crumbs, parsley, and Kalamata olives in a bowl for the filling. Place about 1/4 of the filling on the center of each chicken breast. Roll up jelly-roll style, securing the edges with toothpicks to keep the chicken breasts from unrolling. Rub the top of each chicken breast with olive oil, place seam-side down in the prepared baking dish, and sprinkle with salt, pepper, and paprika.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven, tent loosely with foil, and allow to cool for about 10 minutes.
• Meanwhile, melt 1 tablespoon butter in a skillet over medium heat. Add mushrooms and garlic and cook until mushrooms start to brown, about 4 minutes. Add thyme leaves and white wine, stirring and deglazing the skillet, and cook for 2 minutes.
• Reduce heat to medium-low and stir in the heavy cream, salt, and pepper. Cook until sauce starts to slightly thicken. Add 1/2 cup Asiago cheese and stir until melted and smooth. Remove from heat immediately; overcooking the Asiago cheese will create a lumpy, stringy sauce.
• Slice each chicken breast into 1/2-inch thick slices, and drizzle with Asiago sauce. Garnish with thyme and serve immediately.

ARTICHOKE CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
• Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

BOW TIES FLORENTINE

Steps:

• Cook pasta as directed on package. Meanwhile, cook and stir chicken in large nonstick skillet on medium heat 8 to 10 minutes or until cooked through. Remove from heat; cover to keep warm.
• Place cream cheese, Asiago cheese and milk in medium saucepan; cook on low heat until cream cheese is completely melted and mixture is well blended. Add spinach; cook until heated through, stirring frequently.
• Drain pasta; place in large bowl. Add chicken and cream cheese mixture; toss to coat.

CREAMY ARTICHOKE AND ASIAGO PASTA

Steps:

• Cook rotini according to package directions. Keep hot.
• Drain and chop artichoke hearts.
• In a large skillet, sauté onion and garlic gently in the olive oil until onion starts to soften.
• Add artichokes. Heat gently, stirring often.
• Add basil and white wine.
• Shake the milk and flour together. Add to pan. Heat, stirring constantly, until simmering and thickened.
• Stir in Asiago and parsley. Taste and adjust seasonings.
• Toss pasta in sauce until well-coated. Serve sprinkled with cayenne pepper flakes and additional parsley.

CHICKEN FLORENTINE STYLE

Steps:

• Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour.
• Melt 2 tablespoons of butter in a heavy large skillet over medium heat.
• Add the chicken and cook until brown, about 5 minutes per side.
• Transfer the chicken to a plate and tent with foil to keep it warm.
• Melt 2 tablespoons of butter in the same skillet over medium heat.
• Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute.
• Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes.
• Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes.
• Stir in the parsley.
• Season the sauce, to taste, with salt and pepper.
• Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
• Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat.
• Add the spinach and saute until heated through.
• Season the spinach, to taste, with salt and pepper.
• Arrange the spinach over a platter.
• Place the chicken atop the spinach.
• Pour the sauce over and serve.

ARTICHOKE AND CHICKEN BAKE

Steps:

• Preheat oven to 375.
• Spray an 11x7 inch baking dish with Pam.
• Salt and pepper the chicken breast halves and place in the dish.
• In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise and garlic powder; mix well.
• Spread artichoke mixture over chicken breasts.
• Bake, uncovered, 30-35 minutes or until chicken juices run clear.

ASIAGO-ARTICHOKE POPPERS

Steps:

• In medium bowl, mix 2/3 cup Asiago cheese, the goat cheese, cream cheese, lemon peel, salt and pepper. Roll each artichoke piece in mixture until coated. Place on cookie sheet. Refrigerate 1 hour.
• In 3 separate small bowls, place flour, eggs and bread crumbs. Dip each cheese-coated artichoke piece in flour and then in egg; roll in bread crumbs until coated. Return to cookie sheet.
• In heavy saucepan or large skillet, heat oil to 350°F. Fry poppers, a few at a time, in hot oil until golden brown on both sides. Drain on paper towels. Keep warm in a 250°F oven until serving time. Sprinkle poppers with additional Asiago cheese. Garnish with lemon.

ASIAGO ARTICHOKE DIP

Steps:

• Mash up the artichoke hearts in a bowl along with the minced garlic.
• Add the other ingredients.
• Mix it all together and refrigerate until using.
• All the proportions can be tweaked according to personal preference. You can also serve this recipe hot! The cheese gets all melty and yummy!