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 FLORENTINE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 10 servings
Number Of Ingredients 12
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.
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
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
CHICKEN BREAST FLORENTINE
Make and share this Chicken Breast Florentine recipe from Food.com.
Provided by Just Cher
Categories Chicken Breast
Time P1DT1h55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Prepare marinade.
- Marinate chicken breasts for 24 hours.
- Preheat oven to 350 degrees.
- Remove chicken from marinade and pat dry with paper towels.
- Saute chicken in 2 tsp olive oil in a hot skillet until lightly browned on both sides.
- Remove from pan and finish cooking in oven 35 minutes.
- Meanwhile add to skillet shallots, garlic, white wine, cream, parmesan cheese, spinach& salt& pepper to taste.
- Simmer 3 to 5 minutes until well blended and spinach is limp.
- Serve sauce hot over chicken with angel hair pasta.
CHICKEN BREAST FLORENTINE WITH FETTUCCINE ALFREDO - LUBY'S
This is a Luby's Cafateria recipe, I found it and put it here for safe keeping... Cook time is inaccurate, I have no clue...
Provided by rusted_essence
Categories Chicken Breast
Time 2h
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- For filling, combine ingredients and mix well.
- For chicken, cut each piece in half horizontally into 2 pieces.
- of equal thickness. Place bottoms in a shallow baking pan in a single layer.
- Top each with about 1/3 cup spinach mixture, spreading almost to edge.
- Place tops over filling, pressing together at edge. Freeze 30 minutes.
- Heat oven to 350 degrees. Lightly grease shallow baking pan large enough.
- to hold chicken in a single layer.
- In a shallow bowl, whisk together the milk and egg until well blended.
- In a separate shallow bowl, mix bread crumbs and dressing mix.
- Coat chicken with flour, shaking off excess. Dip into milk mixture, then into.
- crumb mixture, coating evenly and pressing crumb mixture into chicken.
- Place in baking pan. Bake 25 minutes or until cooked through.
- Top with spinach leaves and cheese slices. Continue baking 1 minute.
- For fettucine, cook pasta according to package directions,.
- adding salt to water. Drain.
- In a medium saucepan, melt butter. Add mushrooms and garlic.
- Cook, stirring frequently, about 5 minutes or until mushrooms are tender.
- Add cream, cheese, seasoned salt, and parsley. Heat through. Pour over hot.
- pasta to coat evenly. Serve with chicken. Makes 8 servings.
Nutrition Facts : Calories 765.7, Fat 34.8, SaturatedFat 19.1, Cholesterol 216.7, Sodium 1036.9, Carbohydrate 56.9, Fiber 4.2, Sugar 3.1, Protein 55.9
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
CHEESY CHICKEN FLORENTINE
Try your hand at making Cheesy Chicken Florentine using this recipe from My Food and Family. This Healthy Living recipe is easy to make and delicious.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, cook and stir chicken in large skillet sprayed with cooking spray 8 to 10 min. or until done. Stir in pasta sauce; cook and stir 2 to 3 min. or until heated through.
- Drain pasta; return to saucepan. Add spinach, VELVEETA and Parmesan; mix lightly.
- Spoon pasta mixture into 13x9-inch baking dish sprayed with cooking spray; top with chicken mixture and mozzarella. Bake 10 to 15 min. or until heated through.
Nutrition Facts : Calories 480, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 48 g
EASY CHICKEN FLORENTINE
This tasty quick spin on chicken Florentine is colorful and exciting. Serve together with your choice of rice, potato, or couscous, my favorite.
Provided by chorusgirl3
Categories Meat and Poultry Chicken Breast Pan-Fried
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper.
- Heat oil in a deep skillet over medium heat. Add chicken and saute until no longer pink in the center and the juices run clear, 6 to 8 minutes. Remove chicken to a plate.
- Add shallot and garlic to the skillet and cook for about 2 minutes. Add tomatoes and cook 2 more minutes. Add condensed soup, chicken broth, and sour cream; stir to combine. Add spinach and cook for 5 minutes.
- Serve on plates and top with shredded mozzarella cheese.
Nutrition Facts : Calories 390.7 calories, Carbohydrate 13.9 g, Cholesterol 89.8 mg, Fat 21.9 g, Fiber 2.4 g, Protein 35.2 g, SaturatedFat 7.5 g, Sodium 926 mg, Sugar 3.9 g
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 :
FLORENTINE BASIL-STUFFED CHICKEN BREASTS
Created for RSC #6. The ingredients in the contest just called out to create this recipe! Very elegant for a dinner party, or go ahead and spoil your family. Prep time includes the time it takes for the chicken to hang out in the fridge.
Provided by Mirj2338
Categories Chicken Breast
Time 8h40m
Yield 6 serving(s)
Number Of Ingredients 17
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
Nutrition Facts : Calories 451.2, Fat 33.4, SaturatedFat 5.2, Cholesterol 138.9, Sodium 326.2, Carbohydrate 6.6, Fiber 0.8, Sugar 1, Protein 31.5
CHEESY CHICKEN FLORENTINE CASSEROLE
My boyfriend prefers to boil and shred the chicken, but I think the consistency is better when you get to cut into a piece of chicken, surrounded by cheese and a creamy spinach sauce. One of my absolute favorite meals.
Provided by Kaylee Sawyer
Categories Chicken Casserole
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts on a parchment-line baking sheet.
- Bake in the preheated oven until just light pink, 15 to 20 minutes; they will not be fully cooked.
- While the chicken is cooking, melt 1/2 cup plus 2 tablespoons butter in a skillet over medium heat. Stir in Parmesan cheese until melted. Add heavy cream, condensed soup, oregano, basil, parsley, garlic powder, salt, and pepper. Reduce heat to low and cook until thickened, about 5 minutes.
- Arrange spinach over the bottom of a 9-inch square baking dish. Pour about 1 1/2 cups sauce over the spinach, then arrange chicken breasts over top. Cover with remaining sauce and sprinkle with mozzarella cheese.
- Return to the oven and bake until bubbly and lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 1386.3 calories, Carbohydrate 19.2 g, Cholesterol 453.4 mg, Fat 120.1 g, Fiber 2.8 g, Protein 60.5 g, SaturatedFat 73.4 g, Sodium 1660.3 mg, Sugar 3.3 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
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
EASY CHICKEN FLORENTINE
Save yourself some time on busy weeknights, and feed your family our Easy Chicken Florentine. Ready to serve in under an hour, this Easy Chicken Florentine gets its great flavor from frozen chopped spinach, grated Parmesan and zesty red pepper dressing.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Heat dressing in large skillet on medium-high heat. Add chicken; cook 3 to 4 min. on each side or until evenly browned on both sides. Transfer chicken to 9-inch square dish sprayed with cooking spray.
- Add spinach and garlic to skillet; cook and stir 2 min. Add milk, mustard and 2 Tbsp. Parmesan; stir. Cook 1 to 2 min. or until heated through, stirring constantly. Spoon over chicken; top with remaining Parmesan.
- Bake 15 to 20 min. or until chicken is done (165°F).
Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g
CHICKEN BREASTS FLORENTINE
Make and share this Chicken Breasts Florentine recipe from Food.com.
Provided by _Pixie_
Categories Chicken Breast
Time 36m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Dip chicken in flour, then eggs, then bread crumbs.
- In large skillet, heat oil and cook chicken over medium heat until almost done.
- Remove chicken.
- Reserve 1 T drippings.
- Add garlic and wine to reserved drippings, and cook over medium heat 5 minutes.
- Stir in golden onion recipe soup mix thoroughly blended with water, bring to a boil.
- Return chicken to skillet and simmer covered 10 minutes or until chicken is done and sauce is slightly thickened.
- Stir in parsley and pepper.
- To serve, arrange chicken over hot rice and spinach; garnish as desired.
- MICROWAVE DIRECTIONS:
- Omit oil and decrease wine to 1/4 C.
- Dip chicken in flour, eggs, and bread crumbs as above.
- In 3-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes, rearranging chicken once.
- Stir in garlic, then golden onion recipe soup mix, thoroughly blended with water and wine.
- Heat uncovered on HIGH (Full Power) 5 minutes or until boiling, stirring once.
- Decrease heat to MEDIUM (50% of Full Power) and heat uncovered, stirring occasionally, 7 minutes or until chicken is done and sauce is slightly thickened.
- Stir in parsley and pepper.
- Let stand covered 5 minutes.
- Serve as above.
Nutrition Facts : Calories 490.1, Fat 25.5, SaturatedFat 5.9, Cholesterol 159, Sodium 880.5, Carbohydrate 22.3, Fiber 1.4, Sugar 1.4, Protein 37.2
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