Chicken Cheesy Florentine Recipes

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.

Steps:

• Cook the pasta according to the package instructions. Drain and set aside.
• Heat half the butter in a braiser over medium heat. Add the chicken, then sprinkle with a pinch of salt and pepper. Cook until the chicken is browned on all sides and cooked through, about 4 minutes. Add the garlic, then stir and cook briefly. Add the chicken stock, scraping the bottom of the pan as it boils. Add the milk, cream and the remaining 3 tablespoons butter and cook, stirring, until it is warmed through and the sauce is simmering.
• Toss together the Cheddar, fontina and cornstarch in a bowl.
• Sprinkle the shredded cheese mixture into the pan, stirring constantly until the cheese is completely melted. Add the processed cheese cubes and allow them to melt. Bring to a simmer and allow the sauce to thicken, about 1 minute. Add the cooked macaroni, the spinach and tomatoes, then stir until well combined. Taste and adjust the seasonings. Garnish with the fresh parsley and serve.

Steps:

• Heat oven to 375°F.
• Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, cook and stir chicken in large skillet sprayed with cooking spray 8 to 10 min. or until done. Stir in pasta sauce; cook and stir 2 to 3 min. or until heated through.
• Drain pasta; return to saucepan. Add spinach, VELVEETA and Parmesan; mix lightly.
• Spoon pasta mixture into 13x9-inch baking dish sprayed with cooking spray; top with chicken mixture and mozzarella. Bake 10 to 15 min. or until heated through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
• Increase the oven temperature to 400 degrees F (200 degrees C).
• Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
• Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
• Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

Steps:

• Cook spaghetti as package directs.
• Keep warm.
• Heat oil over medium heat in extra-deep 12-inch,non-stick skillet that has a lid.
• Peel and coarsely chop onion,adding to the skillet as you chop.
• Cook,stirring from time to time,while you begin cuttung the chicken into bite-size pieces.
• This step I do ahead of time.
• Add the pieces to the skillet.
• Raise heat to medium-high, and cook and stir until the chicken is no longer pink on the surface,about 3 minutes.
• Add the garlic and Madeira,and stir and cook 1 minute.
• Reduce heat to medium, add Alfredo sauce,and stir to mix well.
• Sprinkle Swiss cheese evenly over the chicken mixture, then place the spinach leaves over the cheese.
• The pan may seem too full, but the spinach will wilt down.
• Cover the pan and cook 3 minutes to let the spinach begin to wilt.
• Uncover, and stir the mixture well.
• Serve over cooked,drained spaghetti and sprinkle with Parmesan cheese NOTE: Dry sherry or apple juice can be substituted for Madeira wine.

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.

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.

Steps:

• Combine Spinach Souffle, rice, milk, 1/2°C swiss cheese, onion, mustard and salt in a large bowl; stir well.
• Spread into bottom of 9 x 13 baking pan; place chicken on top of spinach mixture.
• Combine breadcrumbs, butter and remaining swiss cheese in small bowl; sprinkle mixture evenly over casserole.
• Cover casserole with aluminum foil.
• Bake in preheated 375 degree oven for 25 to 35 minutes; remove cover.
• Continue baking for 10 minutes or until spinach mixture is set.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium-high heat. Add onion and saute until tender, about 5 minutes. Add mushrooms and continue to cook until they begin to wilt, about 3 minutes.
• Stir in Italian seasoning, salt, and pepper; cook until moisture from the mushrooms has evaporated, 3 to 5 minutes. Add sun-dried tomatoes and stir thoroughly. Add spinach and stir until incorporated. Remove from the heat and gently stir in cream cheese until melted and creamy.
• Beat eggs with a whisk in a large glass measuring cup. Whisk in milk. Pour mixture into the skillet and mix until thoroughly combined. Stir in mozzarella and Parmesan cheeses; it's okay it they do not melt. Stir in chicken. Spread mixture in a 2-quart glass baking dish and sprinkle with up to 1/2 cup mozzarella, if desired.
• Bake in the preheated oven until beginning to bubble near the middle, 20 to 30 minutes. Remove from the oven and transfer the hot dip to a serving dish.