Asiago Artichoke Chicken Florentine Recipes

ASIAGO & ARTICHOKE CHICKEN FLORENTINE

Steps:

• 1 Cook pancetta in large nonstick skillet on medium heat 5 min. or until crisp, stirring occasionally. Drain on paper towels set aside.
• 2 Combine bread crumbs and cheese on plate. Beat egg in shallow bowl. Dip chicken in egg, then coat in bread crumb mixture.
• 3 Heat 2 tablespoons oil in same skillet on medium heat. Cook chicken 4 min. on each side or until done (165°F). Remove from skillet. Cover to keep warm.
• 4 Heat remaining oil in same skillet on medium heat; add garlic. Cook 30 seconds or until fragrant. Add spinach; toss until wilted. If desired, season with salt and ground black pepper. Remove from skillet. Cover to keep warm.
• 5 Add sauce and half the pancetta to same skillet. Bring to simmer on medium heat. Meanwhile, slice chicken.
• 6 Spoon 1/2 cup sauce mixture onto each of 4 serving plates. Top with sliced chicken and spinach, then drizzle with remaining sauce. Garnish with remaining pancetta.

CREAMY BAKED ASIAGO CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Place chicken breasts in the prepared baking dish. Whisk together Asiago cheese, mayonnaise, Greek yogurt, wine, oregano, garlic powder, onion powder, and nutmeg in a small bowl. Pour evenly over chicken breasts.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with black pepper, balsamic vinegar, and additional Asiago cheese just before serving.

CHICKEN FLORENTINE

Steps:

• Heat 2 tablespoons of butter over medium heat in a large pan. Season the chicken breasts to taste with salt and pepper.
• Add the chicken to the pan and cook for 4-5 minutes on each side, or until golden brown and cooked through.
• Remove the chicken from the pan and cover with foil to keep warm. Add the mushrooms to the pan.
• Cook the mushrooms for 4-5 minutes or until tender. Remove the mushrooms from the pan. Wipe the pan clean with a paper towel.
• Add 1 tablespoon of butter and the garlic to the pan and cook for 30 seconds. Stir in the flour and cook for 1 minute more.
• Add the wine to the pan and bring to a simmer.
• Cook for 2-3 minutes or until wine is reduced by half.
• Stir in the cream and cook for another 3-4 minutes until the sauce has reduced by about half and has started to thicken. Stir in the parmesan cheese. Season the sauce with salt and pepper.
• Add the spinach to the pan. Simmer for 2-3 minutes or until spinach has wilted. Stir the mushrooms into the sauce.
• Place the chicken breasts back into the pan and spoon the sauce over the top of the chicken. Sprinkle with parsley, then serve.

BOW TIES FLORENTINE

Steps:

• Cook pasta as directed on package. Meanwhile, cook and stir chicken in large nonstick skillet on medium heat 8 to 10 minutes or until cooked through. Remove from heat; cover to keep warm.
• Place cream cheese, Asiago cheese and milk in medium saucepan; cook on low heat until cream cheese is completely melted and mixture is well blended. Add spinach; cook until heated through, stirring frequently.
• Drain pasta; place in large bowl. Add chicken and cream cheese mixture; toss to coat.

FRIED CHICKEN ASIAGO W/ ARTICHOKE FETTUCCINE

Steps:

• Sauce Instructions:.
• Mix together Artichoke hearts, shallots, garlic, and mushrooms in medium sauce pan. Heat artichoke mixture on medium until mushrooms are just beginning to cook. This should take about 4 minutes. Add ½ cup Asiago cheese, 2% milk, and heavy cream. Simmer on low for 15 minutes, stirring regularly.
• In a separate pot, boil noodles for 15 minutes or until tender. When done, drain noodles and add sauce.
• Chicken Instructions:.
• Pound each chicken breast flat. Slice into 4-6 even pieces.
• Mix 1 cup shredded Asiago with ½ cup flour.
• In a separate bowl, beat eggs well.
• Heat oil on stove.
• Once oil is hot enough to fry the chicken, dip each piece in egg and then into the cheese mixture. Fry 3 to 4 pieces of chicken in the oil 5 minutes per side or until cheese is a deep golden brown and chicken is done.
• Serve chicken on top of noodles and sauce.

ARTICHOKE FLORENTINE PASTA

Steps:

• Cook pasta according to package directions. In a 6-qt. Dutch oven, melt 2 tablespoons butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add spinach; cook and stir just until wilted, 1-2 minutes. Remove from pot., In same pot, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Add Parmesan cheese, cream cheese, wine and seasonings; stir until smooth. Stir in artichoke hearts; heat through., Drain pasta; add to sauce, tossing to coat. Stir in spinach mixture. Transfer to a serving dish; sprinkle with bread crumbs. Serve immediately.

CHICKEN FLORENTINE ARTICHOKE BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, for 8 minutes. Add broccoli and cook for 2 more minutes; pasta will be slightly undercooked.
• While the pasta is cooking, melt 1 tablespoon butter in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer to a large bowl.
• Drain pasta and broccoli. Run under cold water and drain again. Add to the onion mixture along with spinach, cooked chicken, sun-dried tomatoes, artichoke hearts, and Italian cheese.
• Melt remaining 2 tablespoons butter in a medium skillet over medium heat until bubbly. Slowly whisk in flour; cook and whisk for 1 minute. Gradually add milk, whisking constantly. Add enough milk to thin the sauce enough so it will coat all ingredients in the bowl; it will thicken more in the oven.
• Pour sauce into the bowl and mix until well combined. Transfer contents to a 9x13-inch baking dish. Sprinkle Parmesan cheese over top.
• Bake, uncovered, in the preheated oven until hot and bubbly, 20 to 30 minutes.