CHICKEN FLORENTINE ROLL-UPS WITH LEMON-THYME ORZO PILAF
A sumptuous stuffing of spinach and soft goat cheese, jeweled with sun-dried tomatoes and basil, is all it takes to turn plain ol' chicken breast into a magnificent craveable main. It pairs perfectly with the lemon-thyme orzo pilaf for a meal that is colorful, elegant, and satisfying.
Provided by Ellie Krieger
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the chicken Florentine roll-ups: Preheat the oven to 400 degrees F.
- Thaw the spinach in the microwave or on the stove as per the directions on the package, then place it in a strainer and squeeze out as much liquid as possible, discarding the liquid.
- Chop the sun-dried tomatoes, grate the Parmesan cheese, and chop the basil, and place them in a medium bowl with 2/3 cup of the spinach, the goat cheese, egg white, 1/8 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir with a fork until well incorporated.
- Spread 3 tablespoons of the filling on the top half of each chicken breast, roll up, and secure with 2 toothpicks. (See Cook's Note.) Sprinkle the chicken rolls with the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper.
- Heat the oil in a large ovenproof skillet with a cover over medium-high heat. Brown the chicken rolls until golden, 2 minutes per side. Pour the chicken broth over the rolls, cover, and transfer the skillet to the oven. Bake until the chicken is cooked through, 12 to 14 minutes.
- For the lemon-thyme orzo pilaf: Peel and chop the shallots. Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook, stirring, until softened, 3 to 4 minutes. Add the orzo and cook, stirring, for 2 minutes. Add the broth, bring to a boil over high heat, then decrease the heat to medium-low, cover, and simmer until the orzo is tender and most of the liquid is absorbed, 8 to 9 minutes.
- Meanwhile, halve the tomatoes, grate the cheese, chop the thyme, and zest and juice the lemon (1 teaspoon zest and 1 1/2 tablespoons juice). When the orzo is done, stir in the tomatoes, thyme, lemon zest and juice, cheese, salt, and pepper. Cover and let sit off the heat for 5 minutes before serving.
- To serve, drizzle the roll-ups with the liquid from the skillet and serve with the orzo.
ORZO WITH THYME AND LEMON ZEST
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, add the stock, water, pepper flakes, and garlic and bring to a boil over high heat. Stir in the orzo, lower the heat, and simmer until most of the liquid has been absorbed, stirring occasionally, about 10 minutes. Remove from the heat, and stir in lemon zest and thyme leaves. Season with salt, to taste, and transfer to a serving bowl.
Nutrition Facts : Calories 172 calorie, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 153 grams, Carbohydrate 33 grams, Fiber 1.5 grams, Protein 8 grams, Sugar 2 grams
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-ORZO FLORENTINE
Make and share this Chicken-Orzo Florentine recipe from Food.com.
Provided by weekend cooker
Categories Chicken Breast
Time 55m
Yield 4 chicken plates, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook chicken in boiling water for 15 minutes and reserve broth.
- Cut chicken in bite size pieces, and set aside.
- Pour broth through strainer and cook orzo in remaining broth.
- In a large sprayed skillet, saute mushrooms until tender.
- Remove from heatand stir in chicken, orzo, spinach, soup, mayonnaise, lemon juice,oregeno, and pepper.
- Fold in half the cheese and mix well.
- Spoon into greased 9x13 inch baking dish,and sprinkle with remaining cheeseand breadcrumbs.
- Bake uncovered at 350 degrees for 35 minutes.
Nutrition Facts : Calories 735.8, Fat 34.1, SaturatedFat 14.8, Cholesterol 134.4, Sodium 1540.3, Carbohydrate 53, Fiber 5, Sugar 7.2, Protein 55.4
CHICKEN FLORENTINE SALAD WITH ORZO PASTA
This hearty salad is a delicious meal that will fill any tummy! Serve as a main course and everyone will be pleased! Has pleased my friends and family time and time again!
Provided by EMILIEWASMYEVE
Categories Salad Pasta Salad Spinach Pasta Salad
Time 40m
Yield 8
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and rinse under cold water.
- Mix orzo, spinach, chicken, tomatoes, pine nuts, sun-dried tomatoes, and capers in a large bowl.
- Whisk balsamic vinegar, olive oil, sugar, parsley, basil, garlic, oregano, salt, and pepper together in a bowl; drizzle over salad. Toss to coat. Sprinkle Parmesan cheese over salad.
Nutrition Facts : Calories 488.3 calories, Carbohydrate 54.4 g, Cholesterol 41.6 mg, Fat 19.1 g, Fiber 4.3 g, Protein 27 g, SaturatedFat 3.7 g, Sodium 529.9 mg, Sugar 14.4 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.
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