My Version Of Olive Garden Stuffed Chicken Florentine Food
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
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
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.
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- Switch up Your Sampler. Olive Garden’s appetizer menu is full of appealing dishes, and their sampler platter is a great way to make everyone at your table happy.
- Create Creamy Minestrone. Customize your soup by asking for half a serving of potato soup and half a serving of made-from-scratch minestrone in the same cup (or bowl!).
- Tis Always the Season. Olive Garden is known for delicious and iconic seasonal dishes. (Remember the Meatball Pizza Bowl?) There’s no need to mourn the changing of the menu, though.
- Swap Your Sauce. If you love a certain combination of flavors, or a specific dish, but aren’t a fan of the sauce, this is the hack for you. Not only can you hold the sauce on any order, but you can also switch it out for your favorite one!
- Pick Your Protein. Similar to sauces, you’re free to add any protein to your dish! Whether you’d like to double up on chicken, swap beef for shrimp or anything else your tastebuds desire, the kitchen staff at Olive Garden are more than happy to accommodate.
- Chuck the Chicken. If you’re munching on a meal with your vegetarian (or vegan) pals, you can always nix the meat altogether. But if that has you feeling less than satisfied, you can also ask to double the vegetables.
- Spruce up Your Salads. Like most restaurants, Olive Garden lets you add grilled chicken or shrimp to any salad. But did you know that you can ask for the Chicken Parm chicken on your salad instead?
- Try the Secret Sauce. Zeppoli is just one of the many dazzling desserts on this menu. While we’re big fans of the accompanying chocolate sauce, they have a secret raspberry sauce that’s available upon request.
- Skip the Cheese. Whether you’re trying to lighten up your meals, or you really just can’t stomach dairy, you can ask your waiter or waitress to bring you your plate sans cheese.
- Redo the Ravioli. The ability to perfect this hack depends on which Olive Garden you’re at, but at certain spots you can customize the ravioli. (Yes, really!)
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