Asiago Chicken Meatloaf Florentine Recipes

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CREAMY BAKED ASIAGO CHICKEN



Creamy Baked Asiago Chicken image

An amazingly creamy baked chicken with asiago cheese inside. It comes together quickly and will be loved by the entire family!

Provided by Alyssa Rivers

Time 50m

Number Of Ingredients 6

4 chicken breasts
1 cup light mayonaise or greek yogurt (I used ½ of each and it was delish!)
½ cup asiago cheese (and reserve more for top)
1½ tsp seasoning salt
½ tsp pepper
1 tsp garlic powder

Steps:

  • Preheat the oven to 375 degrees and spray a 9x13 pan with cooking spray. Lay the chicken inside the pan.
  • Mix together all ingredients. Spread the mixture evenly over each piece so that the chicken won't dry out while baking.
  • Sprinkle the top with fresh asiago on the top of the chicken.
  • Bake uncovered for 45 minutes. Enjoy!

ASIAGO & ARTICHOKE CHICKEN FLORENTINE



Asiago & Artichoke Chicken Florentine image

If you love artichokes, you'll love this recipe. Savory artichoke and Asiago cheese sauce combines with salty pancetta to create this well-balanced, irresistible flavor. And with panko-breaded chicken and grated Pecorino Romano cheese, you simply can't go wrong.

Provided by Bertolli

Time 30m

Yield X

Number Of Ingredients 9

4 ounces pancetta chopped
1/2 cup panko bread crumbs
1/2 cup grated Pecorino Romano cheese
1 egg
12 ounces boneless, skinless chicken breast halves (4 small or 2 large breasts halved horizontally)
3 tablespoons Bertolli® Cooking Olive Oil , divided
2 cloves garlic chopped
8 cups baby spinach leaves
1 jar (24 ounces) Bertolli® Five Cheese Sauce with Ricotta, Romano & Parmesan Cheeses OR 1 jar (24 ounces) Bertolli® Organic Fire Roasted Garlic Marinara Sauce

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



Creamy Baked Asiago Chicken Breasts image

Easy, delicious, and cheesy chicken breasts--with plenty of Asiago flavor! Add a touch of black pepper, balsamic vinegar, and additional Asiago cheese just before serving for the best results.

Provided by Kim

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 12

4 boneless, skinless chicken breasts
½ cup grated Asiago cheese
½ cup light mayonnaise
¼ cup low-fat plain Greek yogurt
¼ cup dry white wine
1 ½ teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 pinch ground nutmeg
freshly ground black pepper to taste
1 tablespoon aged balsamic vinegar, or to taste
2 tablespoons grated Asiago cheese, or to taste

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.

Nutrition Facts : Calories 322.2 calories, Carbohydrate 5.7 g, Cholesterol 93.3 mg, Fat 17.9 g, Fiber 0.5 g, Protein 30.4 g, SaturatedFat 5.6 g, Sodium 507.5 mg, Sugar 3 g

MEATLOAF FLORENTINE



Meatloaf Florentine image

I had some spinach for a salad, but I can never finish those big bags before they turn slimy, so this recipe from meals.com was the perfect way to use the rest of the spinach. The recipe calls for frozen spinach, but fresh works just fine, 2 or 3 cups of it, chopped up in the food processor. I also used 1/3 cup Italian seasoned bread crumbs in place of the bread slices, the ingredient list, however, is being posted in it's original state.

Provided by Kay D.

Categories     Meat

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup tomato sauce
1 teaspoon crushed dried oregano
1 teaspoon dried basil
1/4 teaspoon garlic powder
1 lb ground beef
3 slices whole wheat bread
1 egg white
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded mozzarella cheese
1 tablespoon grated parmesan cheese

Steps:

  • Preheat oven to 350.
  • Combine tomato sauce, oregano, basil and garlic powder in a small bowl.
  • In a larger bowl, mix beef, bread crumbs, egg white, salt pepper, and 1/2 the tomato sauce mixture until well combined.
  • Press meat mixture onto a sheet of wax paper, making a rectangle approx.
  • 8 x 10 inches.
  • Spoon spinach over half.
  • Place mozzarella cheese over spinach, being careful not to place too close to the edges, or your filling will leak out.
  • Fold meat over so that spinach and cheese are inside.
  • Pinch edges to seal.
  • Place meat in shallow baking pan, on a rack or strips of aluminum foil, or some means of keeping the loaf off the pan to allow the juices to drain.
  • Top with remaining tomato sauce and the parmesan cheese.
  • Bake, uncovered, for 1 hour.
  • Let rest for 5 to 10 minutes before slicing.
  • (try the leftovers on a sandwich or kaiser roll).

Nutrition Facts : Calories 284.5, Fat 16.6, SaturatedFat 7.2, Cholesterol 66.9, Sodium 697.9, Carbohydrate 10.8, Fiber 3.1, Sugar 3.1, Protein 23.3

FRIED CHICKEN ASIAGO W/ ARTICHOKE FETTUCCINE



Fried Chicken Asiago W/ Artichoke Fettuccine image

Down home meets upscale with this sinfully delicious fried chicken coated with Asiago cheese. Served on a bed of artichoke fettuccine, it's the perfect blend of the south and the city.

Provided by CandyTX

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

3 chicken breasts
1/2 cup flour
1 cup asiago cheese, shredded
2 eggs
1 cup vegetable oil
5 artichoke hearts, chopped (canned)
2 shallots, chopped
1 tablespoon minced garlic
6 ounces sliced mushrooms
1/2 cup asiago cheese, shredded
1/2 cup 2% low-fat milk
1/2 cup heavy cream
8 ounces uncooked 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.

Nutrition Facts : Calories 1193.9, Fat 81.7, SaturatedFat 18.7, Cholesterol 266.4, Sodium 639.8, Carbohydrate 75.5, Fiber 10.9, Sugar 5.1, Protein 44

BOW TIES FLORENTINE



Bow Ties Florentine image

Creamy Asiago cheese sauce coats bow tie pasta, chicken breast and fresh spinach in this easy chicken Florentine that takes just 10 minutes to prep.

Provided by My Food and Family

Categories     Cheese

Time 30m

Yield Makes 6 servings.

Number Of Ingredients 6

3 cups (8 oz.) bow tie pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into 1-inch chunks
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1 cup POLLY-O Shredded Asiago Cheese
1-1/2 cups milk
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained

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.

Nutrition Facts : Calories 490, Fat 24 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 110 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g

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