CHICKEN FLORENTINE STYLE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
PECAN-CRUSTED CHICKEN
With its crispy pecan coating and creamy mustard sauce, this easy-to-prepare chicken can sure perk up a meal. Cayenne pepper puts a little zip into each bite, but I think my husband likes this dish just for the sauce. -Marjorie MacDonald Huntsville, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a shallow bowl, combine the first seven ingredients. In another shallow bowl, beat the egg. Dip chicken in egg, then roll in pecan mixture. , In a large skillet, cook chicken in a oil for 15-20 minutes or until a thermometer reads 170°. In a small bowl, whisk the sauce ingredients. Serve with chicken.
Nutrition Facts : Calories 464 calories, Fat 33g fat (7g saturated fat), Cholesterol 146mg cholesterol, Sodium 580mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.
PECAN CRUSTED CHICKEN
Steps:
- For the ketchup: Stir together the ketchup, vinegar, sriracha, Worcestershire and brown sugar in a small bowl.
- For the chicken: Preheat the oven to 450 degrees F. Line a rimmed baking pan with parchment paper and spray it generously with cooking spray.
- Pulse the pecans in a food processor until finely ground. Add the panko and pulse until just combined. Pour into a wide, shallow bowl.
- Put the flour in a wide, shallow bowl and whisk in the garlic powder, paprika, cayenne, 1 tablespoon salt and a pinch of pepper.
- Whisk the eggs in another shallow bowl.
- Working with one piece of chicken at a time, dredge in the seasoned flour, then shake off the excess. Dip in the egg to coat and let the excess drip off. Add to the pecan panko mixture and turn to coat, lightly pressing so that the crumbs adhere. Transfer to the prepared baking pan.
- Spray the chicken generously with cooking spray and bake until golden brown all over and just cooked through, 15 to 20 minutes. Transfer to a platter and sprinkle with the parsley. Serve with the spicy, tangy ketchup on the side.
PECAN CRUSTED CHICKEN FLORENTINE
This makes a very colorful presentation with the mixture of spinach and sun dried tomatoes. A wonderful meal for a nice romantic evening for 2. For the flavors to properly blend, it is important to allow this to sit in the refrigerator for several hours before cooking.
Provided by PaulaG
Categories < 60 Mins
Time 55m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Spray a 9x9 inch baking dish with cooking spray or lightly oil.
- Place the chicken breast between wax paper or in a plastic bag and with a mallet pound to 1/4 inch thickness; set aside.
- Over medium heat, melt the butter or margarine in a sauté pan and sauté the shallots and garlic until wilted and transparent, stir in the spinach, lime zest and juice, add the tomatoes and grated nutmeg, salt and pepper to taste.
- Divide the spinach mixture between the 2 chicken breasts, cut the slice of cheese into 4 to 6 even strips, using 2 to 3 strips per breast, place on top of spinach mixture.
- Roll up chicken, starting at short end, tucking in ends as needed; secure with a toothpick; place on paper towels and pat dry.
- Place the pecans in a blender and grind until fine meal.
- In a pie plate or shallow dish, combine the bread crumbs, pecans, grated Asiago cheese, cayenne pepper, salt and pepper. In a second shallow dish, beat the egg white with water.
- Dip the chicken mixture into the egg white and then roll the chicken in the bread crumb mixture completely coating and pressing into mixture as needed; place breaded chicken rolls in prepared casserole dish.
- Cover the dish and place in refrigerator for 4 to 6 hours; remove from refrigerator and preheat oven to 375 degrees, uncover and bake in preheated oven for 30 to 40 minutes or until chicken is cooked through.
- Slice chicken rolls into even slices and arrange on serving plate.
Nutrition Facts : Calories 425.6, Fat 21.9, SaturatedFat 7.7, Cholesterol 105.8, Sodium 568.8, Carbohydrate 18.9, Fiber 4.3, Sugar 5.1, Protein 40.9
CHICKEN FLORENTINE
These individual chicken breast rolls may take some time to prepare, but their outstanding flavor makes it well worth it. Get ready to copy the recipe for all who taste it!
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Pound chicken to 1/4-in. thickness; brush each with honey. Combine spinach and cheese; place about 2 tablespoons in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick. Place, seam side down, in a shallow pan. Cover and refrigerate for several hours. , In a shallow bowl, combine the flour, garlic salt and pepper. In another shallow bowl, beat egg and milk. Dredge chicken in flour mixture, dip in egg mixture and roll in bread crumbs. , Heat oil in a deep-fat fryer to 375°. Fry chicken, several rolls at a time, for 1-1/2 minutes or until golden brown. Place in an ungreased 13x9-in. baking dish. , Bake, uncovered, at 350° for 30 minutes or until juices run clear. Remove toothpicks before serving.
Nutrition Facts :
EASY CHICKEN FLORENTINE
This tasty quick spin on chicken Florentine is colorful and exciting. Serve together with your choice of rice, potato, or couscous, my favorite.
Provided by chorusgirl3
Categories Meat and Poultry Chicken Breast Pan-Fried
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper.
- Heat oil in a deep skillet over medium heat. Add chicken and saute until no longer pink in the center and the juices run clear, 6 to 8 minutes. Remove chicken to a plate.
- Add shallot and garlic to the skillet and cook for about 2 minutes. Add tomatoes and cook 2 more minutes. Add condensed soup, chicken broth, and sour cream; stir to combine. Add spinach and cook for 5 minutes.
- Serve on plates and top with shredded mozzarella cheese.
Nutrition Facts : Calories 390.7 calories, Carbohydrate 13.9 g, Cholesterol 89.8 mg, Fat 21.9 g, Fiber 2.4 g, Protein 35.2 g, SaturatedFat 7.5 g, Sodium 926 mg, Sugar 3.9 g
PECAN FLORENTINES
Taken from Emeril Lagasse's book - "Every Day's a Party"; posted for ZWT 5. This is from Michelle's (who works at Emeril's 'home base' in New Orleans) grandmother, Priscilla. Sometimes called Pecan Lace cookies because once baked, they are as delicate as old lace. May be served with ice cream. May be stored in an air-tight container for a week.
Provided by alligirl
Categories Dessert
Time 1h
Yield 5 dozen cookies, 30 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F Line a baking sheet with parchment paper.
- Cream the butter and sugar together with an electric mixer or hand-held mixer on medium speed until smooth.
- Add the egg and beat until incorporated.
- Add the vanilla, baking soda, and salt and beat until smooth.
- In a food processor or blender, combine the oats and pecan pieces and pulse several times to grind.
- Add this to the dough and beat until incorporated; the dough will be stiff but sticky.
- Drop the dough by the teaspoonful, about 3 inches apart, onto the prepared sheet pan.
- Flatten the dough slightly with your fingertips.
- Bake for 6 minutes until lightly golden.
- Remove from the oven, carefully remove from the sheet, and let cool completely on wire racks. Repeat the process until all the dough is used, relining the sheet each time with new parchment.
CHEESY CHICKEN FLORENTINE CASSEROLE
My boyfriend prefers to boil and shred the chicken, but I think the consistency is better when you get to cut into a piece of chicken, surrounded by cheese and a creamy spinach sauce. One of my absolute favorite meals.
Provided by Kaylee Sawyer
Categories Chicken Casserole
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts on a parchment-line baking sheet.
- Bake in the preheated oven until just light pink, 15 to 20 minutes; they will not be fully cooked.
- While the chicken is cooking, melt 1/2 cup plus 2 tablespoons butter in a skillet over medium heat. Stir in Parmesan cheese until melted. Add heavy cream, condensed soup, oregano, basil, parsley, garlic powder, salt, and pepper. Reduce heat to low and cook until thickened, about 5 minutes.
- Arrange spinach over the bottom of a 9-inch square baking dish. Pour about 1 1/2 cups sauce over the spinach, then arrange chicken breasts over top. Cover with remaining sauce and sprinkle with mozzarella cheese.
- Return to the oven and bake until bubbly and lightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 1386.3 calories, Carbohydrate 19.2 g, Cholesterol 453.4 mg, Fat 120.1 g, Fiber 2.8 g, Protein 60.5 g, SaturatedFat 73.4 g, Sodium 1660.3 mg, Sugar 3.3 g
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