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 FLORENTINE ROLL-UPS
Love lasagna roll-ups? Then these Chicken Florentine Roll-Ups will rock your world. Spinach makes this Florentine, and it's in the roll-ups and the sauce! Try Chicken Florentine Roll-Ups for a tasty weeknight dish.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Combine egg white, spinach, cottage cheese, paprika, 1/2 cup mozzarella and 1 Tbsp. Parmesan.
- Pound chicken to 1/4-inch thickness; place, smooth sides down, on work surface. Spoon spinach mixture onto chicken, spreading to within 1/2 inch of edges. Roll up, starting at one short end of each. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Spoon pasta sauce over chicken; cover.
- Bake 25 min. Sprinkle with remaining mozzarella and Parmesan; bake, uncovered, 25 min. or until chicken is done (165°F).
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
CHICKEN FLORENTINE LASAGNA ROLLS
A twist on the standard lasagna dish. Fontina, fresh spinach, roasted chicken, cremini mushrooms and sauteed onions make this a great dish. A creamy bechemel sauce and rolled lasagna rolls make this perfect. I admit this takes a little time but worth it. Now I also take advantage of a grocery store roasted chicken for this or you can roast your own. But I do insist on fresh spinach and herbs, but why not take advantage of a little help ... I also get my mushrooms pre-sliced. Take a little help on some store bought items when you can. The fontina to me just adds lots of flavor, but if you can't find it mozzarella will work just fine. This is worthy of entertaining, but the best part ... make it ahead and just refrigerate. Just put in the oven and bake the night of the party, NO work.
Provided by SarasotaCook
Categories Weeknight
Time 1h45m
Yield 14 Lasagna Rolls, 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Noodles -- Now I do this a little different than most. I bring a 13x9 pan on the stove and fill with water and bring to a light boil. I then boil my noodles flat. To me they boil quicker and less chance of tearing being flat in a pan. Just 5 or so minutes and they are done. Then remove them to a sheet of parchment paper to cool. About 24 noodles. If you want you can always boil in a large pot of water if you prefer the traditional method.
- Cheese -- Mix the grated fontina, parmesan and ricotta. Make sure to reserve 1 cup the fontina and 1/2 parmesan for the top layer. Add in a pinch of salt, pepper to taste and the fresh parsley.
- Chicken -- To a medium saucepan, add the olive oil and bring to medium heat. Add the onions and mushrooms and cook on medium heat until lightly browned about 5-7 minutes. Then add in the shredded chicken and fresh spinach, thyme and chicken broth and cook until everything is well combined. Just add a little salt and pepper to taste. Just simmer until the broth reduces.
- Bechemel -- 4 / 4/ 4/ -- my basic recipe. Melt 4 tablespoons of butter in a medium pot, then add 4 teaspoons of flour and combine, mix well to make a roux and cook just a couple of minutes to get the flour taste out. Then add in 2 cups heavy cream and 2 cups milk and bring to a medium heat to let it thicken, add a pinch of nutmeg.
- Make the Lasagna -- Lay out a noodle, spread with the cheese mixture and then top with the chicken spinach mixture, then another noodle, more cheese and another layer of chicken mixture, then roll.
- In a 13x9 casserole dish add about 1 cup of the bechemel sauce and then place the lasagna rolls, seam side down. Now top with the remaining sauce. Top with the extra fontina and parmesan cheese. Cover and bake 35 minutes at 375, then remove the foil and cook 10 more minutes until bubbly and golden brown. Make sure to let it rest 10 minutes covered before serving.
- Note: I like to use a 13x9, you want to make sure that the pan is not too big and the rolls fit in the pan nicely side by side, this way the sauce tops the rolls and makes a nice crust. You can also make these in individual ramiken or serving dishes, 2 rolls per person. It makes a great way to serve them for a dinner party.
CHICKEN FLORENTINE ROLL UPS
These chicken roll ups are not only delicious, they are extremely eye appealing and make for a wonderful family dinner with sides of your choice!
Provided by Brandy Harrison-Hildreth
Categories Chicken
Time 1h40m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees. While oven is heating up, lay out cream cheese to soften. *You can also put it in a microwave safe dish for a few minutes on defrost, just to soften it up.* Chop up green onion bunch, the whole bunch, chives and onion tops. Add to the cream cheese. Shake in garlic powder to taste and mix well.
- 2. Set the cream mixture to the side, while you take out the chicken breast and pound them thin enough to roll, but not so thin that they tear apart. I usually put them in a large zip lock and pound out with the smooth side of a meat tenderizer.
- 3. Take one of the chicken breast and ice liberally with the cream cheese mixture. Then unstem spinach and place leaves on top of mixture until it is covered. Spinkle a little of Emeril's Essence on top of the spinach. Roll from the small end of the chicken in a tight roll. Once completely rolled up, place toothpicks accordingly to keep roll in place. Place in a greased baking dish and repeat steps until all chicken is rolled. Once all of the rolls are in the baking dish, spray or drizzle with a little butter *I use ICBNB Spray* then sprinkle tops with Emeril's Essence. Place in oven and bake for 1 hour and 20 minutes.
ITALIAN CHICKEN ROLL-UPS
Because I have a busy schedule, I like to keep a batch of these tender chicken rolls in the freezer. Coated with golden crumbs, they seem fancy enough for company. I've substituted mozzarella cheese for the provolone and pastrami for the ham with equally delicious results. -Barbara Wobser, Sandusky, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Flatten chicken to 1/4-in. thickness. Place a slice of ham and half slice of provolone cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick. , In a shallow bowl, combine crumbs, Romano cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture. , Place roll-ups, seam side down, on a greased baking sheet. Spritz chicken with cooking spray. Bake, uncovered, 25 minutes or until meat is no longer pink. Remove toothpicks. Freeze option: Wrap unbaked chicken roll-ups individually in plastic wrap; place in a large resealable freezer bag. Freeze up to 2 months. To use, completely thaw in the refrigerator. Preheat oven to 425°. Unwrap roll-ups and place on a greased baking sheet. Spritz with nonstick cooking spray. Bake, uncovered, 30 minutes or until juices run clear.
Nutrition Facts : Calories 433 calories, Fat 20g fat (8g saturated fat), Cholesterol 144mg cholesterol, Sodium 2023mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 52g protein.
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