Chicken Florentine Burgers Recipes

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CHICKEN FLORENTINE BURGERS



Chicken Florentine Burgers image

Just try convincing your guests that a recipe this scrumptious is healthier, too. These moist, monster burgers are packed with veggies, cheese and loads of great grilled flavor. -Mary Cannataro, Chicago, Illinois

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 14

1-1/2 cups chopped sweet onions
1-1/2 cups dry white wine or reduced-sodium chicken broth
3 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2/3 cup dry bread crumbs
1/4 cup plus 6 tablespoons shredded Gruyere or Swiss cheese, divided
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 pound ground chicken
3/4 pound extra-lean ground turkey
6 whole wheat hamburger buns, split
6 slices tomato
1 cup fresh baby spinach

Steps:

  • Place the onion, wine and garlic in a small saucepan. Bring to a boil; cook until wine is reduced to about 1/4 cup. Cool to room temperature., In a large bowl, combine the spinach, bread crumbs, 1/4 cup cheese, mustard, salt, pepper and onion mixture. Crumble meat over mixture and mix well. Shape into six patties., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns with tomato, spinach and remaining cheese.

Nutrition Facts : Calories 407 calories, Fat 12g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 740mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 7g fiber), Protein 36g protein.

CHICKEN FLORENTINE BURGERS



Chicken Florentine Burgers image

Well, I invented this recipe for a burger contest, but was not even in the finals! My family and friends LOVE it and said they cannot believe it did not win something. These are great as they are, or made into mini-burgers for a party or mini-meatballs for a cocktail party!

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 burgers

Number Of Ingredients 15

1 1/2 cups white wine, preferably Pinot Grigio
1/2 large sweet onion, finely diced
3 medium cloves garlic, minced
3/4 pound ground chicken breast
3/4 pound ground chicken thighs
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
2 teaspoons Dijon mustard
12 ounces frozen chopped spinach, thawed and squeezed dry of all liquid
3 ounces grated Swiss cheese
1/2 cup plain bread crumbs
Olive oil
6 sourdough rolls, split horizontally
6 slices Swiss cheese
6 slices beefsteak tomato

Steps:

  • Put wine, onion and garlic into medium saucepan. Bring to a boil over medium-high heat and reduce until about 2 tablespoons of liquid is remaining. Pour reduced wine mixture into shallow pie plate and let cool to room temperature.
  • Meanwhile, in large mixing bowl, place ground chicken meat, salt, pepper, mustard, spinach, grated Swiss, bread crumbs and cooled wine mixture. Gently combine (do not over mix!) and form into 6 patties.
  • If using gas grill, preheat to high. Brush the grids with olive oil, turn to medium heat and place patties on grill. Close lid and grill for 10 minutes. Flip burgers over, close lid, cook for about 6 more minutes. Brush both sides of rolls with olive oil, place on grill, place 1 slice Swiss on each burger and close lid for about 30 seconds. Check rolls and remove when golden brown. Remove burgers as soon as cheese melts a little. Place patties on rolls, top with tomato slices and serve.
  • You can also make these inside the house. Preheat large frying pan over medium heat. Add enough olive oil to coat bottom of pan and heat. Add the patties and cover pan for 10 minutes. Flip burgers over, cover pan and cook for about 6 to 8 minutes more or until juices run clear. Top with Swiss and replace cover until cheese melts. Buns can be browned under the broiler.
  • Enjoy!!

CHICKEN FLORENTINE STYLE



Chicken Florentine Style image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

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.

GROUND CHICKEN BURGERS



Ground Chicken Burgers image

Delicious alternative to beef, these flavorful burgers made with ground chicken will keep you grilling from spring to fall. Top with a spicy cheese or BBQ sauce.

Provided by Katy B

Categories     Main Dish Recipes     Burger Recipes     Chicken

Time 35m

Yield 4

Number Of Ingredients 10

1 cup bread crumbs
¼ cup minced onion
2 cloves garlic, minced
2 tablespoons grated Parmesan cheese
1 ½ teaspoons coarse sea salt, or to taste
½ teaspoon ground paprika
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
1 pound ground chicken
1 large egg

Steps:

  • Combine bread crumbs, onion, garlic, Parmesan cheese, salt, paprika, black pepper, and cayenne pepper in the bowl of a food processor; pulse until blended.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Combine chicken, egg, and bread crumb mixture in a large bowl until evenly mixed. Divide into 4 equal parts and shape into patties. Place on a cookie sheet and cover with aluminum foil. Refrigerate for 5 to 10 minutes.
  • Cook on the preheated grill until cooked through, at least 7 minutes per side. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 268.2 calories, Carbohydrate 21.5 g, Cholesterol 114.5 mg, Fat 4.9 g, Fiber 1.6 g, Protein 32.6 g, SaturatedFat 1.5 g, Sodium 988 mg, Sugar 2.3 g

THREE-CHEESE FLORENTINE BURGERS



Three-Cheese Florentine Burgers image

We love cheese. It's an ingredient that's always in my fridge. I came up with this recipe to showcase one of our favorite combinations: spinach and cheese! -Deborah Biggs, Omaha, Nebraska

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1-1/3 cups fresh baby spinach
1 tablespoon plus 1-1/2 teaspoons balsamic vinaigrette
BURGERS:
1 large egg
1/3 cup fresh baby spinach, finely chopped
3 tablespoons crumbled feta cheese
3 tablespoons shredded Asiago cheese
3 tablespoons chopped red onion
1 tablespoon plus 1-1/2 teaspoons ketchup
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound ground beef
4 ounces fresh mozzarella cheese, sliced
4 whole wheat hamburger buns, split

Steps:

  • Place spinach in a small bowl. Drizzle with vinaigrette and toss to coat; set aside., In a large bowl, combine the egg, chopped spinach, cheeses, onion, ketchup, Worcestershire sauce, salt and pepper. Crumble beef over mixture and mix well. Shape into four patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with mozzarella cheese. Grill 1-2 minutes longer or until cheese is melted. Serve on buns with spinach mixture.

Nutrition Facts :

CHICKEN BREASTS FLORENTINE



Chicken Breasts Florentine image

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

2 cups uncooked egg noodles (4 ounces)
3 tablespoons butter or margarine
3 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon pepper
1 cup milk
1 cup chicken broth
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1/2 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
4 boneless, skinless chicken breast halves (1 1/4 pounds)
Additional ground nutmeg

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

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