Stuffed Chicken Florentine Recipes

FLORENTINE STUFFED CHICKEN

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.

STUFFED CHICKEN FLORENTINE

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

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.

STUFFED SHELLS FLORENTINE

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.

EASY CHICKEN FLORENTINE

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.

CHICKEN WITH FLORENTINE SAUCE

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.

CHICKEN & STUFFING FLORENTINE

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).