CHICKEN & STUFFING FLORENTINE
A yummy answer to the age-old how-to-make-chicken-breasts-exciting question: Bake them in a Florentine-style dish with stuffing, spinach and creamy soup.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Mix stuffing mix, hot water and cheese just until stuffing mix is moistened.
- Place chicken in 13x9-inch baking dish. Mix soup and spinach; spoon over chicken. Top with stuffing mixture.
- Bake 30 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 370, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1310 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 3 g, Protein 36 g
FLORENTINE STUFFED CHICKEN
Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender. This is a simple recipe that I cooked up myself. It is, however, based on some pretty standard Greek/Italian dishes. Everyone loves this and it can be wonderful for company - even people who don't usually like spinach find that they like this dish! Serve with your favorite shaped pasta, if desired.
Provided by Tammy
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. (NOTE: Bone-in split breasts usually have a little cavity; if one is not naturally present, use a sharp knife to make a slit in the side of the breast.)
- Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.
- Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and tender; sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 17.1 g, Cholesterol 153.9 mg, Fat 25.9 g, Fiber 4.8 g, Protein 55.2 g, SaturatedFat 8 g, Sodium 877.9 mg, Sugar 9.3 g
STUFFED CHICKEN FLORENTINE
You will have filling left over which is great as a topping on toasted french bread slices. It can also be used as a spinach dip (but will be much denser than most dips).
Provided by JuliaTN
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Thaw, drain and squeeze spinach.
- Rinse, drain and squeeze artichoke hearts.
- Saute garlic with olive oil over med/high heat.
- Add cream cheese, goat cheese, spinach, artichoke hearts, hot sauce, and garlic to med-low sauce pan. Stir until cheeses are melted and everything is combined.
- Flatten chicken breasts, season with salt and pepper.
- Put 2-3 tbs of spinach mixture onto each chicken breast, top with sliced mushrooms and then roll it up or fold it over.
- Brush with balsamic vinaigrette.
- Bake at 350°F for 15-35 minutes (depends on how thinly you flattened the chicken breasts), taking them out about half way through to brush with more vinaigrette.
Nutrition Facts : Calories 262.4, Fat 10.7, SaturatedFat 5, Cholesterol 86.6, Sodium 385.1, Carbohydrate 10.7, Fiber 5.2, Sugar 1.3, Protein 32.1
CHICKEN FLORENTINE STYLE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
CHICKEN AND STUFFING FLORENTINE
Florentine refers to the spinach which is added to this recipe. It is a welcome addition, adding color and pizzazz. You could use 3 cups chopped fresh spinach instead of the frozen, if you wish. Recipe is from the Stove-Top people.
Provided by Lorraine of AZ
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Mix stuffing mix, hot water, and cheese just until stuffing mix is moistened.
- Place chicken in a 13" x 9" baking dish. Mix soup and spinach; spoon over chicken. Top with stuffing mixture.
- Bake 30 minutes or until chicken is done.
CHICKEN FLORENTINE IN PUFF PASTRY
While looking in the fridge to decide on something to make with chicken breast, I looked in the freezer and saw some pastry sheets and frozen spinach. My wife loves beef and salmon Wellington, so I thought why not chicken? It turned out excellent! Impress your friends with this one. Top with a Bearnaise or Hollandaise sauce.
Provided by L Glenn Harvey
Categories Chicken Main Dishes
Time 1h
Yield 3
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place spinach in a microwave-safe bowl. Cover and microwave on medium power for 6 minutes. Remove cover and stir. Remove to a strainer and let cool.
- While the spinach is cooking, butterfly the chicken without cutting all the way through. Whisk egg and water together in a small bowl. Unfold pastry sheet and cut down the folds to make 3 equal pieces.
- Melt butter in a large skillet over medium heat and add chicken. Saute until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. Remove to a plate.
- Squeeze spinach to remove excess water. Combine spinach with garlic, lemon juice, mayonnaise, Parmesan cheese, thyme, salt, and pepper; mix well.
- Put 1/3 of the spinach mixture in each open chicken breast and top with a 1 slice of provolone cheese. Fold the top of each chicken breast in order to sandwich the spinach and cheese in between. Place each chicken breast on a piece of puff pastry; wrap the pastry around the breast and tuck underneath to seal. Transfer to the prepared baking sheet and brush with egg wash.
- Bake in the preheated oven until pastry is golden brown, about 30 minutes.
Nutrition Facts : Calories 827.8 calories, Carbohydrate 42.2 g, Cholesterol 175.4 mg, Fat 51.7 g, Fiber 4.2 g, Protein 48.9 g, SaturatedFat 17.4 g, Sodium 691.3 mg, Sugar 1.7 g
STUFFED CHICKEN FLORENTINE
We all seem to be lover's of Spinach Artichoke Dip these days so here's a recipe to stuff your chicken breasts with it! YUMMY, I tried it last night for the first time and had to share it with you. I found the recipe on the wrapper of some "Gardens of Atlantis Spinach Artichoke Dip" I purchased a while back.
Provided by Judith N.
Categories Chicken Breast
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Place each breast on large sheet of plastic wrap, cover with second sheet.
- Pound with meat pounder until 1/4" thick.
- Add 3 Tbls.
- of Spinach Artichoke Dip to center of each breast.
- Fold breast and secure with toothpick.
- Beat eggs.
- Dip breast in egg mixture and then roll in breadcrumbs.
- Place in a baking dish.
- Bake for 45 minutes to 1 hour.
- Serve.
WEEKNIGHT CHICKEN FLORENTINE PASTA
This dish is so fast to make, and is company worthy. For faster preparation- wilt the spinach at the same time you drain the pasta. You can also take three regular chicken breasts and cut them in half.
Provided by thedailygourmet
Categories Chicken Pasta
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, season both sides of the chicken breasts with herbs, salt, and pepper. Melt butter in a skillet over medium-high heat and cook chicken breasts until golden, 3 minutes per side. Remove chicken from skillet, set aside, and keep warm.
- Add the onion, sun-dried tomatoes, and garlic to the skillet, scraping up the browned bits with a spatula. Pour in wine to deglaze and allow to reduce by half. Stir in Parmesan cheese and cream until sauce starts to thicken. If sauce seems too thick, add milk (or more cream) and stir to combine.
- Place spinach in the bottom of a colander. Carefully drain pasta into colander and 'wilt' spinach with the hot pasta water. Add pasta and spinach to the sauce in the skillet, and mix to combine. Add cooked chicken back to skillet. Cook until flavors are well combined and chicken is heated through, about 1 more minute.
- To serve, place pasta mixture in a bowl, top with a cooked chicken breast, and serve with more Parmesan cheese if desired.
Nutrition Facts : Calories 633.6 calories, Carbohydrate 61.5 g, Cholesterol 127.1 mg, Fat 25.1 g, Fiber 3.9 g, Protein 40.1 g, SaturatedFat 14 g, Sodium 527.1 mg, Sugar 4 g
STUFFED CHICKEN FLORENTINE
Bake up something extra special with our Stuffed Chicken Florentine. This Stuffed Chicken Florentine is easy to make thanks to CLASSICO Pasta Sauces.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Pour 1/4 cup Tomato and Basil Pasta Sauce into 8-inch square baking dish sprayed with cooking spray.
- Place chicken breasts, top sides down, on work surface. Combine Alfredo Pasta Sauce, spinach and bread crumbs; spread onto chicken. Starting at one short end of each breast, roll up chicken; place, seam side down, in prepared baking dish.
- Pour remaining Tomato and Basil Pasta Sauce over chicken; top with cheese. Cover.
- Bake 40 to 45 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
STUFFED SHELLS FLORENTINE
For a little fancier New Year's gathering, I like to serve these pasta shells stuffed with cheese and spinach and topped with spaghetti sauce. Complete the meal with breadsticks and a tossed salad. Italian food is loved by all, and the aroma is warm and inviting. -Trisha Kuster, Macomb, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- Cook pasta shells according to package directions. Meanwhile, in a large bowl, combine the egg, ricotta cheese, spinach, Parmesan cheese, salt, oregano and pepper. Drain shells and rinse in cold water; stuff with spinach mixture., Place shells in a greased 13x9-in. baking dish. Pour spaghetti sauce over shells. Cover and bake at 350° until heated through, 30-40 minutes. Serve with breadsticks if desired.
Nutrition Facts : Calories 292 calories, Fat 10g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 727mg sodium, Carbohydrate 38g carbohydrate (10g sugars, Fiber 3g fiber), Protein 15g protein.
CHICKEN FLORENTINE
These individual chicken breast rolls may take some time to prepare, but their outstanding flavor makes it well worth it. Get ready to copy the recipe for all who taste it!
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Pound chicken to 1/4-in. thickness; brush each with honey. Combine spinach and cheese; place about 2 tablespoons in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick. Place, seam side down, in a shallow pan. Cover and refrigerate for several hours. , In a shallow bowl, combine the flour, garlic salt and pepper. In another shallow bowl, beat egg and milk. Dredge chicken in flour mixture, dip in egg mixture and roll in bread crumbs. , Heat oil in a deep-fat fryer to 375°. Fry chicken, several rolls at a time, for 1-1/2 minutes or until golden brown. Place in an ungreased 13x9-in. baking dish. , Bake, uncovered, at 350° for 30 minutes or until juices run clear. Remove toothpicks before serving.
Nutrition Facts :
CHICKEN BREASTS FLORENTINE
Gold Medal® all-purpose flour provides a simple addition to this chicken breast that's sprinkled with cheese and nutmeg - a wonderful dinner ready in about an hour!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 375°. Spray rectangular pan, 11x7x1 1/2 inches, with cooking spray. Cook and drain noodles as directed on package.
- While noodles are cooking, melt butter in 2-quart saucepan over medium heat. Stir in flour and pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
- Mix spinach, noodles, half of the sauce, 1/4 cup of the cheese and 1/4 teaspoon nutmeg. Spoon mixture into pan. Place chicken on spinach mixture. Pour remaining sauce over chicken. Sprinkle with remaining 1/4 cup cheese and additional nutmeg.
- Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until light brown on top and juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutrition Facts : Calories 370, Carbohydrate 39 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 6 g, TransFat 1 g
CHICKEN FLORENTINE WITH TOMATO SAUCE
Stuffed chicken breasts on a bed of Florentine with a rich tomato sauce.
Provided by DeLacy
Categories Stuffed Chicken Breasts
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 1 1/2-quart loaf pan.
- Combine spinach, onion, cream cheese, butter, and Parmesan cheese in a medium bowl. Lay 1/2 of the spinach mixture over the bottom of the prepared pan.
- Combine spaghetti sauce, 1 teaspoon pepper, and garlic in another bowl.
- Stuff each chicken cutlet with 1/4 of the remaining spinach mixture. Fold in half and place in the pan. Sprinkle with remaining pepper and pour spaghetti sauce mixture over top.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 50 minutes.
Nutrition Facts : Calories 493.7 calories, Carbohydrate 25.7 g, Cholesterol 140 mg, Fat 26.7 g, Fiber 6.3 g, Protein 38 g, SaturatedFat 14.2 g, Sodium 822.7 mg, Sugar 13.3 g
GRILLED CHICKEN FLORENTINE
It tastes like you cooked all day, but this easy skillet dinner requires only five minutes of prep time and can be on the table in just half an hour.
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Brush olive oil over chicken breasts. Heat coals or gas grill for direct heat.
- Place chicken on grill rack; cover and grill over medium heat 4 minutes, turning once until there are grill marks on both sides of chicken.
- In large skillet, place partially cooked chicken. Add tomatoes, spinach and oregano leaves; cover and cook over low heat about 10 to 12 minutes, or until juice of chicken is no longer pink when center of thicket pieces are cut and spinach is wilted.
- Sprinkle with salt and pepper to taste. Place chicken breasts on serving platter; spoon tomato mixture with spinach over chicken. Sprinkle cheese over top (the carry-over heat will melt it nicely). Sprinkle fresh basil over top for garnish.
Nutrition Facts : ServingSize 1 Serving
CHICKEN FLORENTINE UNSTUFFED PASTA SHELLS
Enjoy the glorious cheesiness of pasta shells stuffed with chicken Florentine without the hassle of, well, stuffing the shells.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 12 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Heat oven to 400ºF.
- Cook pasta as directed on package, omitting salt. Meanwhile, cook chicken in large nonstick skillet on medium-high heat 5 to 6 min. or until no longer pink, stirring frequently. Stir in pasta sauce. Spoon into 13x9-inch baking dish sprayed with cooking spray.
- Drain pasta; spoon over sauce. Mix cream cheese spread, milk, Italian seasoning and garlic powder in medium bowl until blended. Add spinach; mix well. Spoon over pasta. Top with cheeses; cover.
- Bake 45 min., uncovering for the last 10 min. Let stand 5 min. before topping with basil and serving.
Nutrition Facts : Calories 340, Fat 15 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
MY VERSION OF OLIVE GARDEN STUFFED CHICKEN FLORENTINE
I really love this, but they don't make it any more. I found out the cheese stuffing in the chicken is the same as chicken marsala, so I got the chicken Marsala recipe from "#1 Baker" and changed it to make stuffed chicken florentine instead of marsala. Please note any changes you make to makes this. I'm curious to see if anyone else thinks it resembles Olive Garden's creation.
Provided by cynthia912
Categories Poultry
Time 40m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Cut the chicken breasts in half, the butterfly them (so you have 6 butterflied pieces of chicken).
- Mix together cheeses, sour cream, bread crumbs, garlic crushed red pepper flakes, salt and pepper. Add 2 Tbsp sun dried tomatoes(remove from the oil, and chop before adding). Put the mixture into the butterflied chicken.
- Dredge the chicken in about 1 C flour.
- Put some oil in a pan and sear both sides of the chicken, then remove from pan and place in a baking dish and put it in the oven for 10-20 minutes at 350 degrees.
- While that is cooking, cook the noodles according to directions.
- In another pan, mix together 1/2 C flour and 1/4 C olive oil until thick. Add half and half and chicken broth and whisk until smooth. Let it heat and thicken more.
- Take the remaining sun dried tomatoes and put them into a food processor or blender and pulverize them, then add it to the half and half sauce on the stove. Add Salt and pepper to taste. This is your sun dried tomato sauce.
- To serve, put the chicken on the plate, and put the cooked noodles next to the chicken. Add the sun dried tomato sauce on top of the pasta. Then sprinkle the chopped Roma tomatoes and spinach on top of the pasta and serve. to do like olive garden, serve with extra fresh Parmesan on top.
Nutrition Facts : Calories 1053.9, Fat 60.9, SaturatedFat 22.2, Cholesterol 200.9, Sodium 897.2, Carbohydrate 67.4, Fiber 3.7, Sugar 2.8, Protein 58.2
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