Chicken Florentine Artichoke Bake Recipes

CHICKEN FLORENTINE ARTICHOKE BAKE

Steps:

• Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.
• In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9x2-inch baking dish or 3-quart rectangular casserole.
• Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.

CHICKEN FLORENTINE ARTICHOKE BAKE

Steps:

• Preheat oven to 350.
• Cook pasta according to package diretions, drain.
• In a medium skillet cook onion in 1 tbsp butter over medium heat about 5 minutes or until tender. Remove from heat and set aside.
• In a bowl whisk together eggs, milk, 1/2 tsp salt, 1/4 t black pepper, and crushed red pepper.
• Stir in chicken, monterey jack cheese, artichokes, spinach, tomatoes, half the parmesan, cooked pasta and onion. Transfer to a 3 qt baking dish.
• Bake covered for 20 minutes.
• In a small bowl combine the remaining parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta, bake uncovered for 10 minutes more or until golden.

CHICKEN FLORENTINE STYLE

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 ARTICHOKE BAKE

Steps:

• 1. Preheat oven to 350 degrees. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 teaspoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside. 2. In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9x2-inch baking dish or 3-quart rectangular casserole. 3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. 4. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings. Nutrition Information: Per Serving: cal. (kcal) 531, Fat, total (g) 24, chol. (mg) 163, sat. fat (g) 13, carb. (g) 41, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, fiber (g) 5, sugar (g) 6, pro. (g) 36, vit. A (IU) 4227.35, vit. C (mg) 14.76, Thiamin (mg) 0.44, Riboflavin (mg) 0.64, Niacin (mg) 7.5, Pyridoxine (Vit. B6) (mg) 0.41, Folate (µg) 181.43, Cobalamin (Vit. B12) (µg) 1.04, sodium (mg) 897, Potassium (mg) 500, calcium (mg) 474.55, iron (mg) 4.68, Percent Daily Values are based on a 2,000 calorie diet

CHICKEN, ARTICHOKE AND BROCCOLI BAKE WITH HERB BREAD CRUMBS

Steps:

• Heat oven to 400 degrees. In a 3-quart baking dish, combine chicken, broccoli florets and 2 tablespoons oil; season with salt and pepper. Toss to evenly coat, spread broccoli in an even layer and arrange chicken breasts on top.
• In a large bowl, combine artichokes, broth, capers, butter, garlic and 2 tablespoons oil and season with salt and pepper. Gently toss, then spoon mixture over chicken and broccoli. Bake until chicken is cooked through and artichokes are golden in spots, 30 to 35 minutes.
• Meanwhile, in a small skillet, heat remaining 1 tablespoon oil over medium. Add panko, reduce heat to medium-low and cook, stirring frequently, until golden and crisp, 8 to 10 minutes. Transfer to a bowl to cool, then stir in dill and season with salt and pepper.
• Divide chicken and vegetables among shallow bowls and spoon over some of the pan juices. Squeeze with lemon and top with dill bread crumbs.

ARTICHOKE AND CHICKEN BAKE

Steps:

• Preheat oven to 375.
• Spray an 11x7 inch baking dish with Pam.
• Salt and pepper the chicken breast halves and place in the dish.
• In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise and garlic powder; mix well.
• Spread artichoke mixture over chicken breasts.
• Bake, uncovered, 30-35 minutes or until chicken juices run clear.

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 oven to 350 degrees. F Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tbsp butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside. In bowl whisk together eggs, milk, seasoning, 0.5 tsp salt, 0.25 tsp black pepper. Stir in chicken, monterey jack cheese, artichokes, spinach, tomateoes, half of the parmesan, cooked pasta, and onion. Transfer to a 13x9x2" baking dish or 3 quart rectangular casserole. Bake covered 20 minutes. In small bowl, combine remaining parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden.

CHICKEN ARTICHOKE CASSEROLE

Steps:

• In a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Season with salt and pepper. Place chicken and artichokes in a greased 11x7-in. baking dish; set aside. , In a large saucepan, melt remaining butter; stir in flour and nutmeg until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in cheese until melted; spoon over chicken. , Combine the bread crumbs, savory and thyme; sprinkle over chicken. Bake, uncovered, at 350° for 25-35 minutes or until golden brown. Serve with noodles or rice.

CHICKEN FLORENTINE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
• Increase the oven temperature to 400 degrees F (200 degrees C).
• Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
• Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
• Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.