Spinach Feta Florentine Chicken Food

SPINACH AND FETA STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350°F. Spray a large baking sheet with spray.
• Heat the oil a medium skillet. Add onions, garlic and scallions and sauté about 1 minute, until fragrant.
• Add spinach, parsley, dill, 1/4 tsp kosher salt and pepper and cook another minute or until heated through.
• Remove from heat and mix in the feta and ricotta cheese.
• Season chicken lightly with more kosher salt and pepper to taste.
• Place about 1/4 cup of spinach mixture in the center of the chicken and roll, then lay the chicken seam side down on a platter or piece of wax paper. Repeat with the remaining chicken.
• Whisk the egg and water together in a small bowl with a pinch of salt. Place the breadcrumbs in another bowl.
• Dip the chicken rolls into the egg mixture, then into the breadcrumbs and place seam side down on the baking sheet.
• Repeat with the remainder then lightly spray to top of the chicken with cooking spray.
• Bake about 25 minutes or until cooked through.
• Follow steps above 1 through 9.
• Preheat the air fryer to 400F. Spray both sides of the chicken with oil. Cook, in two batches 12 minutes turning halfway.

SPINACH & FETA STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 400°F
• In saucepan, cook spinach and garlic til spinach is tender; drain; set aside.
• Place chicken breasts between 2 peices of plastic wrap. Pound with mallet to 1/4" thickness. Remove from wrap.
• Spoon 1/4 of spinach and garlic mix onto center ofeach chicken breast; top with 1 TB of the feta. Fold long sides in, then roll up from the short end. Secure with wooden toothpicks. Coat chicken with non-stick cooking spray or brush with olive oil; sprinkle with lemon pepper and oregano.
• Transfer chicken to shallow baking dish. Bake for 20 minutes or til chicken is no longer pink (170°F). If desired, top with chopped parsley and additional crumbled feta.

SPINACH FETA FLORENTINE CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Pound Chicken breasts to thin and tenderize.
• In a greased square baking dish layer Spinach, Chicken, Mushrooms, Tomatoes and then Feta Cheese.
• Drizzle either the Extra Virgin Olive Oil or the dressing over everything.
• Bake in the oven for 30 minutes uncovered.

CHICKEN FLORENTINE

Steps:

• Place chicken in skillet, sprinkle with pepper.
• Add broth and bring to a boil; reduce heat and simmer 25-30 minutes.
• Remove chicken, cover and keep warm.
• Reserve broth.
• In meantime, wash and cook spinach in the water that clings to leaves.
• Reduce heat when steam forms, cook and toss 3 minute set aside and keep warm.
• For sauce: stir 1 tbsp water with cornstarch and mix it into the broth in skillet.
• Cook and stir until thick and bubbly.
• Cook 2 minutes.
• Add feta cheese and stir until melted.
• To serve, arrange spinach on serving platter, sprinkle with lemon juice, top with chicken and sauce.

SPINACH WRAPPED CHICKEN WITH LEMON RISOTTO AND FETA CHEESE SALSA VERDE

Steps:

• For the vermouth onion broth: Sear the onions in a large pot over medium-high heat. Add in 8 cups water, the vermouth, bay leaves, thyme and some salt, and bring to boil for 20 minutes. Hold hot for the chicken.
• For the chicken: On a sheet of plastic wrap, make 4 rows of spinach leaves. Sprinkle the chicken breasts with salt and place 1 breast in the center of each spinach row. Carefully roll the chicken in the spinach by folding over the plastic wrap. Roll tightly and fold under, sealing the plastic wrap around the chicken. Repeat for all chicken breasts. When wrapped, place in the vermouth and onion broth, bring to a simmer and cook for 10 to 12 minutes. Add the lemon juice and reserve.
• For the feta salsa verde: In a food processor, place the spinach, herbs, shallot and 1 cup of the olive oil. Pulse until rough puree ¿ do not over blend. Place the salsa in a bowl, grate in the lemon zest, add the remaining 1 cup oil, crumble in the feta and mix well. Season with salt and allow to meld for 15 minutes. Adjust seasonings with lemon juice and zest.
• For the risotto: In a heavy-bottomed pan over high heat, saute the chopped leeks and onions until translucent. Add in the arborio rice and saute for a couple minutes. Add in a couple of cups of wine and stir frequently. Once the wine has evaporated, add in the chicken stock 1 cup at a time, stirring frequently while the rice absorbs the liquid and begins to cook through. Keep adding stock as the liquid is absorbed.
• When the rice has cooked thoroughly, add in the butter, cheese and lemon zest and stir until it reaches a creamy consistency. Season with salt.
• Remove the plastic wrap from the chicken and slice to serve.
• Plate and eat me fast!

CHICKEN FLORENTINE BURGERS

Steps:

• Put wine, onion and garlic into medium saucepan. Bring to a boil over medium-high heat and reduce until about 2 tablespoons of liquid is remaining. Pour reduced wine mixture into shallow pie plate and let cool to room temperature.
• Meanwhile, in large mixing bowl, place ground chicken meat, salt, pepper, mustard, spinach, grated Swiss, bread crumbs and cooled wine mixture. Gently combine (do not over mix!) and form into 6 patties.
• If using gas grill, preheat to high. Brush the grids with olive oil, turn to medium heat and place patties on grill. Close lid and grill for 10 minutes. Flip burgers over, close lid, cook for about 6 more minutes. Brush both sides of rolls with olive oil, place on grill, place 1 slice Swiss on each burger and close lid for about 30 seconds. Check rolls and remove when golden brown. Remove burgers as soon as cheese melts a little. Place patties on rolls, top with tomato slices and serve.
• You can also make these inside the house. Preheat large frying pan over medium heat. Add enough olive oil to coat bottom of pan and heat. Add the patties and cover pan for 10 minutes. Flip burgers over, cover pan and cook for about 6 to 8 minutes more or until juices run clear. Top with Swiss and replace cover until cheese melts. Buns can be browned under the broiler.
• Enjoy!!

CHICKEN FLORENTINE PASTA

Steps:

• Cook the pasta according to package directions in lightly salted water. Drain and set aside.
• Sprinkle the chicken with salt and pepper. Heat the butter and olive oil over high heat in a large skillet. Add the chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Flip the chicken and brown on the other side. Cook until done, and then remove the chicken from the skillet.
• Turn the heat to medium. Add the garlic and quickly stir to avoid burning. After about 30 seconds, pour in the broth and wine, stirring to deglaze the skillet. Allow the liquid to bubble up, and then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point).
• Turn off the heat. Add the spinach, tomatoes, chicken, cooked pasta and Parmesan shavings to the skillet. Toss to combine; the spinach will wilt as you toss everything.
• Add more Parmesan shavings and serve immediately! Serve with extra Parmesan shavings.

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.

PESTO CHICKEN FLORENTINE

Steps:

• Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
• Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
• In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
• Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

CHICKEN MARSALA FLORENTINE

Steps:

• Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet. Dust chicken with flour, salt , pepper and oregano.
• In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm.
• In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes, and Marsala wine. Cook for approximately 10 minutes, stirring occasionally. Mix in spinach, and cook for about 2 minutes. Serve over chicken.

CHICKEN SPINACH FETA PIE RECIPE BY TASTY

Steps:

• Season the chicken breasts with the salt, pepper, garlic, greek oregano, and olive oil.
• Place the chicken breasts in a large skillet on medium-high heat with a tablespoon of oil. Cook until the first side is a dark golden brown, about 5 minutes. Flip the chicken and cook the other side until equally brown, about 5 minutes. Turn the heat to low and cook the chicken until it's cooked through about 10 more minutes. Set the chicken aside to cool and then slice it.
• Preheat oven to 400°F (200°C).
• To a bowl, add the ricotta, chopped frozen spinach, feta cheese, chopped green onion, beaten eggs, dill, and pepper, and stir to combine.
• Place the butter into a large shallow dish. Take about 5 sheets of the thin phyllo dough and dip it in the butter.
• Place the buttered phyllo into a 9 inch (23 cm) springform pan. Make sure the dough complete covers the sides and hangs over the edges of the pan. Use as many sheets as needed to create a even layer all around.
• Spread half of the feta spinach mixture on the bottom of the springform pan on top of the phyllo dough. Shingle one layer of the sliced cooked chicken, and spread the other half of the spinach feta mixture. Make sure each layer is tightly pressed.
• Place the chopped tomatoes on the outer rim of the pie. Place a ring of chopped red onion, and then place chopped kalamata olives in the center.
• Fold the phyllo dough from the edges of the pan to the center and cover the top of the pie with 3 more batches of buttered phyllo.
• Cover the pie with aluminum foil and bake for 1 hour. Remove the aluminum foil cover and cook for about 20 more minutes, until the top is golden brown.
• Let rest at room temperature for at least 30 minutes.
• Remove the pie from the springform pan, slice, and serve.
• Enjoy!

SPINACH & FETA SAUTE

Steps:

• In a large skillet, saute garlic in oil for 1 minute. Add spinach and almonds; saute 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.

CHICKEN FLORENTINE

Steps:

• Drain spinach well between paper towels and set aside.
• Combine breadcrumbs, Parmesan cheese and a pinch of salt and pepper. Dredge chicken in breadcrumb mixture and place in a lightly greased 11 x 7 baking dish.
• Saute onion and garlic in butter in a skillet over medium heat stirring until onion is tender. Add flour, stirring, cook for 1 minute. Gradually add milk and continue stirring until sauce is boiling and bubbly.
• Add spinach, ham and a pinch of salt and pepper. Cook until throughly heated. Pour sauce over chicken breats. Bake uncovered at 350 degrees for 45 minutes.

FLORENTINE STUFFED CHICKEN

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.

CHICKEN FLORENTINE PIZZA

Steps:

• Preheat oven to 425°. Stir together Italian seasoning and garlic powder; toss with chicken. Spread ricotta cheese on pizza crust. Top with chicken, spinach and tomatoes. Sprinkle with mozzarella and Parmesan cheese. Bake until crust is golden and cheese is melted, 10-15 minutes.

CHICKEN BREASTS STUFFED WITH FONTINA CHEESE AND SPINACH

Steps:

• For sauce: combine wine, cream, lemon juice, vinegar, chopped shallot and pepper in medium saucepan.
• Boil until reduced to ¼ cup, about 8 minutes (can be prepared 1 day ahead).
• For chicken: Pound each chicken breast between sheets of wax paper to 7 x 4 inch rectangle.
• Place smooth side down on work surface.
• Rub ½ tsp olive oil and ½ tsp minced garlic over each chicken breast.
• Sprinkle each with 1/3 cup of Fontina cheese.
• Top each with 3 spinach leaves, overlapping if necessary.
• Starting at short end, tightly roll up chicken, jelly-roll style.
• Tie with string in several places (can be prepared 8 hours ahead).
• Preheat oven to 350F degrees.
• Heat remaining 2 tblsps oil in heavy, large ovenproof skillet.
• Season chicken with salt and pepper.
• Brown well on all sides, about 10 minutes.
• Transfer skillet to oven and bake until chicken is cooked through, about 15 minutes.
• Transfer to plate and cool 5 minutes.
• Bring sauce to simmer.
• Add butter, one piece at a time, whisking just until butter melts and sauce is smooth.
• Spoon sauce onto plates.
• Cut string off chicken.
• Cut chicken crosswise into ½ inch thick slices and fan out on plates, overlapping.
• Serve, passing remaining sauce separately.

CHICKEN & HAM FLORENTINE

Steps:

• Heat 1 Tbsp. dressing in large ovenproof skillet on medium heat. Add spinach; cook and stir 1 min. or just until spinach is wilted. Remove from skillet; cover to keep warm.
• Add remaining dressing and chicken to skillet; turn chicken over to coat both sides with dressing. Cook 5 to 6 min. on each side or until chicken is done (165°F).
• Top chicken with ham and cheese; cover. Cook on low heat 1 to 2 min. until cheese is melted. Serve over spinach mixture.