Chicken And Stuffing Florentine Recipes

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).

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.

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.

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.

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.

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.

Steps:

• First make the basil filling:
• Combine all the ingredients with just a few tablespoons of olive oil in the food processor
• Process until finely chopped, scraping down the sides of the bowl
• With the processor running, add the rest of the olive oil through the food tube until a paste forms
• Place the chicken breasts between two sheets of plastic wrap and pound them with a mallet or with a cutting board to an even thickness
• Sprinkle with salt and pepper to taste
• Combine the margarine with the basil filling
• Spread 2 tablespoons of the stuff across each pounded chicken breast
• Roll up the breast and secure it with a toothpick
• Combine the cornflakes, ground cashews and paprika in a shallow bowl
• Beat the eggs in a separate bowl
• Dip the chicken bundles in the egg, then dredge in the crumb mixture
• Cover a baking dish in parchment paper and place the bundles in the dish
• Cover and place in the fridge for 6-8 hours
• Preheat the oven to 350 degrees F
• Bring the chicken to room temperature
• Bake uncovered for 35 minutes
• Let stand for 10 minutes
• Remove the toothpicks
• Wash the spinach well and tear the leaves into smaller pieces
• Wilt the spinach in a hot pan, with just the water clinging to the leaves, about 3 minutes
• Season to taste with salt and pepper
• Place the spinach flat on a serving dish
• Place the chicken bundles on top, garnish with sprigs of basil

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.

Steps:

• Mix water and butter. Add stuffing. Mix lightly.
• Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
• Mix soup, milk and parsley. Pour over chicken. Cover.
• Bake at 400 degrees F for 30 minutes or until done.

Steps:

• Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the Parmesan cheese, basil and oregano. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, saute onions in remaining butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Gradually add flour and salt; stir in milk and sherry or broth until blended. , Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through. , Remove from the heat. Stir in sour cream until blended. Spoon over chicken; sprinkle with mozzarella cheese.

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.

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).

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.

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.