Stuffed Chicken Florentine Recipes

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FLORENTINE STUFFED CHICKEN



Florentine Stuffed Chicken image

Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender. This is a simple recipe that I cooked up myself. It is, however, based on some pretty standard Greek/Italian dishes. Everyone loves this and it can be wonderful for company - even people who don't usually like spinach find that they like this dish! Serve with your favorite shaped pasta, if desired.

Provided by Tammy

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 6

1 (10 ounce) package frozen chopped spinach, thawed and drained
¼ cup grated Parmesan cheese
½ cup chopped onion
4 bone-in chicken breast halves, with skin
2 cups spaghetti sauce
¼ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. (NOTE: Bone-in split breasts usually have a little cavity; if one is not naturally present, use a sharp knife to make a slit in the side of the breast.)
  • Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.
  • Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and tender; sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.

Nutrition Facts : Calories 528.1 calories, Carbohydrate 17.1 g, Cholesterol 153.9 mg, Fat 25.9 g, Fiber 4.8 g, Protein 55.2 g, SaturatedFat 8 g, Sodium 877.9 mg, Sugar 9.3 g

STUFFED CHICKEN FLORENTINE



Stuffed Chicken Florentine image

We all seem to be lover's of Spinach Artichoke Dip these days so here's a recipe to stuff your chicken breasts with it! YUMMY, I tried it last night for the first time and had to share it with you. I found the recipe on the wrapper of some "Gardens of Atlantis Spinach Artichoke Dip" I purchased a while back.

Provided by Judith N.

Categories     Chicken Breast

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breasts
1 (12 ounce) container spinach artichoke dip
2 eggs
1/2 cup breadcrumbs
salt and pepper

Steps:

  • Preheat oven to 350 degrees.
  • Place each breast on large sheet of plastic wrap, cover with second sheet.
  • Pound with meat pounder until 1/4" thick.
  • Add 3 Tbls.
  • of Spinach Artichoke Dip to center of each breast.
  • Fold breast and secure with toothpick.
  • Beat eggs.
  • Dip breast in egg mixture and then roll in breadcrumbs.
  • Place in a baking dish.
  • Bake for 45 minutes to 1 hour.
  • Serve.

STUFFED CHICKEN FLORENTINE



Stuffed Chicken Florentine image

You will have filling left over which is great as a topping on toasted french bread slices. It can also be used as a spinach dip (but will be much denser than most dips).

Provided by JuliaTN

Categories     Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

24 ounces boneless skinless chicken breasts
3 medium button mushrooms, sliced
4 ounces cream cheese
1 1/2 ounces goat cheese, you'll need more cream cheese if you leave it out (optional)
4 -5 dashes hot sauce, to taste (I use Cholula)
9 ounces frozen spinach
14 ounces artichoke hearts
3 -4 garlic cloves (pressed or finely minced)
1 tablespoon olive oil
prepared balsamic dressing (I use Bertolli brand)
salt and pepper, to taste

Steps:

  • Thaw, drain and squeeze spinach.
  • Rinse, drain and squeeze artichoke hearts.
  • Saute garlic with olive oil over med/high heat.
  • Add cream cheese, goat cheese, spinach, artichoke hearts, hot sauce, and garlic to med-low sauce pan. Stir until cheeses are melted and everything is combined.
  • Flatten chicken breasts, season with salt and pepper.
  • Put 2-3 tbs of spinach mixture onto each chicken breast, top with sliced mushrooms and then roll it up or fold it over.
  • Brush with balsamic vinaigrette.
  • Bake at 350°F for 15-35 minutes (depends on how thinly you flattened the chicken breasts), taking them out about half way through to brush with more vinaigrette.

Nutrition Facts : Calories 262.4, Fat 10.7, SaturatedFat 5, Cholesterol 86.6, Sodium 385.1, Carbohydrate 10.7, Fiber 5.2, Sugar 1.3, Protein 32.1

STUFFED SHELLS FLORENTINE



Stuffed Shells Florentine image

For a little fancier New Year's gathering, I like to serve these pasta shells stuffed with cheese and spinach and topped with spaghetti sauce. Complete the meal with breadsticks and a tossed salad. Italian food is loved by all, and the aroma is warm and inviting. -Trisha Kuster, Macomb, Illinois

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8-10 servings.

Number Of Ingredients 10

1 package (12 ounces) jumbo pasta shells
1 large egg, lightly beaten
2 cartons (15 ounces each) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 jar (32 ounces) spaghetti sauce
Thin breadsticks, optional

Steps:

  • Cook pasta shells according to package directions. Meanwhile, in a large bowl, combine the egg, ricotta cheese, spinach, Parmesan cheese, salt, oregano and pepper. Drain shells and rinse in cold water; stuff with spinach mixture., Place shells in a greased 13x9-in. baking dish. Pour spaghetti sauce over shells. Cover and bake at 350° until heated through, 30-40 minutes. Serve with breadsticks if desired.

Nutrition Facts : Calories 292 calories, Fat 10g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 727mg sodium, Carbohydrate 38g carbohydrate (10g sugars, Fiber 3g fiber), Protein 15g protein.

EASY CHICKEN FLORENTINE



Easy Chicken Florentine image

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

1 pound skinless, boneless chicken breast, cut into 1-inch cubes
salt and ground black pepper to taste
2 tablespoons olive oil
1 medium shallot, chopped
1 clove garlic, minced
2 medium tomatoes, chopped
1 (10.5 ounce) can condensed cream of mushroom soup
½ cup chicken broth
¼ cup sour cream
1 (10 ounce) package fresh spinach
1 cup shredded mozzarella cheese

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

CHICKEN WITH FLORENTINE SAUCE



Chicken with Florentine Sauce image

Here is my very favorite chicken Florentine recipe. A creamy topping and pretty presentation make it elegant enough for company, but it's also fast to fix on busy weeknights! -Julie Fitzgerald, St Louis, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

6 boneless skinless chicken breast halves (4 ounces each)
1/2 cup grated Parmesan cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3 tablespoons butter, divided
2 green onions, chopped
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/2 cup whole milk
1 tablespoon sherry or chicken broth
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 tablespoons diced pimientos
1/2 cup sour cream
1 cup shredded part-skim mozzarella cheese

Steps:

  • Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the Parmesan cheese, basil and oregano. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, saute onions in remaining butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Gradually add flour and salt; stir in milk and sherry or broth until blended. , Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through. , Remove from the heat. Stir in sour cream until blended. Spoon over chicken; sprinkle with mozzarella cheese.

Nutrition Facts : Calories 223 calories, Fat 15g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 434mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

CHICKEN & STUFFING FLORENTINE



Chicken & Stuffing Florentine image

A yummy answer to the age-old how-to-make-chicken-breasts-exciting question: Bake them in a Florentine-style dish with stuffing, spinach and creamy soup.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 4 servings

Number Of Ingredients 6

2 cups STOVE TOP Everyday Stuffing Mix for Chicken
1 cup hot water
1/4 cup KRAFT Grated Parmesan Cheese
4 small boneless skinless chicken breasts (1 lb.)
1 can (10-3/4 oz.) condensed cream of chicken soup
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

Steps:

  • Heat oven to 400ºF.
  • Mix stuffing mix, hot water and cheese just until stuffing mix is moistened.
  • Place chicken in 13x9-inch baking dish. Mix soup and spinach; spoon over chicken. Top with stuffing mixture.
  • Bake 30 min. or until chicken is done (165ºF).

Nutrition Facts : Calories 370, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1310 mg, Carbohydrate 28 g, Fiber 3 g, Sugar 3 g, Protein 36 g

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Top Asked Questions

What is the best chicken Florentine recipe?
This recipe for chicken florentine is golden brown chicken breasts, topped with a creamy sauce and served over a bed of spinach. A classic dinner that will have you licking your plate! Heat 2 tablespoons of butter over medium heat in a large pan. Season the chicken breasts to taste with salt and pepper.
What is the best way to cook stuffed chicken breast?
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.
Can you use frozen spinach for chicken Florentine?
To use frozen spinach, thaw first and drain before using. What is chicken florentine made of? Traditionally, chicken florentine is made with cream, butter, garlic, parmesan cheese, and shallots. The flavors are juicy and fresh thanks to the Italian seasoning.
What is chicken Florentine made of?
What is chicken Florentine made of? The star of chicken Florentine is the sauce! Florentine sauce is a creamy spinach sauce that's typically made with wine, cream and butter. This version includes some fun additions like pimentos and green onions.

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