CHICKEN & HAM FLORENTINE
Topped with ham and cheese and seasoned baby spinach leaves, this Chicken Florentine is as impressive as it is delicious.
Provided by My Food and Family
Categories Home
Time 26m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat 1 Tbsp. dressing in large ovenproof skillet on medium heat. Add spinach; cook and stir 1 min. or just until spinach is wilted. Remove from skillet; cover to keep warm.
- Add remaining dressing and chicken to skillet; turn chicken over to coat both sides with dressing. Cook 5 to 6 min. on each side or until chicken is done (165°F).
- Top chicken with ham and cheese; cover. Cook on low heat 1 to 2 min. until cheese is melted. Serve over spinach mixture.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 100 mg, Sodium 580 mg, Carbohydrate 4 g, Fiber 2 g, Sugar 1 g, Protein 36 g
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.
CHICKEN FLORENTINE CASSEROLE
Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella.
Provided by BRYAN0320
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 646.7 calories, Carbohydrate 17.6 g, Cholesterol 168.4 mg, Fat 38 g, Fiber 5.4 g, Protein 61.6 g, SaturatedFat 19.9 g, Sodium 1805.7 mg, Sugar 3.3 g
CHICKEN FLORENTINE BURGERS
Well, I invented this recipe for a burger contest, but was not even in the finals! My family and friends LOVE it and said they cannot believe it did not win something. These are great as they are, or made into mini-burgers for a party or mini-meatballs for a cocktail party!
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 burgers
Number Of Ingredients 15
Steps:
- Put wine, onion and garlic into medium saucepan. Bring to a boil over medium-high heat and reduce until about 2 tablespoons of liquid is remaining. Pour reduced wine mixture into shallow pie plate and let cool to room temperature.
- Meanwhile, in large mixing bowl, place ground chicken meat, salt, pepper, mustard, spinach, grated Swiss, bread crumbs and cooled wine mixture. Gently combine (do not over mix!) and form into 6 patties.
- If using gas grill, preheat to high. Brush the grids with olive oil, turn to medium heat and place patties on grill. Close lid and grill for 10 minutes. Flip burgers over, close lid, cook for about 6 more minutes. Brush both sides of rolls with olive oil, place on grill, place 1 slice Swiss on each burger and close lid for about 30 seconds. Check rolls and remove when golden brown. Remove burgers as soon as cheese melts a little. Place patties on rolls, top with tomato slices and serve.
- You can also make these inside the house. Preheat large frying pan over medium heat. Add enough olive oil to coat bottom of pan and heat. Add the patties and cover pan for 10 minutes. Flip burgers over, cover pan and cook for about 6 to 8 minutes more or until juices run clear. Top with Swiss and replace cover until cheese melts. Buns can be browned under the broiler.
- Enjoy!!
CHICKEN MARSALA FLORENTINE
This is a gorgeous chicken dish with sun-dried tomatoes, spinach, and mushrooms. It is so wonderful when served with garlic mashed potatoes. It tastes fantastic!
Provided by SHANOU
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet. Dust chicken with flour, salt , pepper and oregano.
- In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm.
- In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes, and Marsala wine. Cook for approximately 10 minutes, stirring occasionally. Mix in spinach, and cook for about 2 minutes. Serve over chicken.
Nutrition Facts : Calories 670.9 calories, Carbohydrate 24.6 g, Cholesterol 159.9 mg, Fat 43.4 g, Fiber 3.1 g, Protein 32 g, SaturatedFat 23.3 g, Sodium 692.6 mg, Sugar 10 g
PARMESAN CHICKEN FLORENTINE
Another tasty stuffed chicken breast dish. The spinach is mixed with cream cheese and parmesan to make it nice and creamy. Prep time does not include cooking time for frozen spinach.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Pound chicken breasts, between sheets of waxed paper.
- Cook spinach according to package instructions and drain well. While still hot, add 1 tablespoons parmesan cheese, cream cheese, garlic powder, salt and pepper. Stir until melted.
- Spoon 2-3 tablespoons spinach mixture on top of each chicken breast and roll up tightly. Brown chicken breasts in oil until golden brown on both sides.
- Place chicken in a baking pan and bake for 20 minutes. Add remaining parmesan cheese and continue baking approximately 10 minutes or until cheese is lightly browned and melted.
CHICKEN FLORENTINE
The term 'à la Florentine', refers to a recipe that is prepared in the style of the Italian region of Florence. Florentine recipes will typically feature some main ingredient, such as meat, poultry or fish, served on a bed of spinach, and then topped with a Mornay sauce. This dish is considered to be one of the Continental European Classics.
Provided by Member 610488
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook spinach according to package instructions, drain well.
- In a skillet, melt 1 tablespoon butter; add minced garlic, basil, and thyme. Cook over medium low heat, stirring constantly, for about 5 minutes. Add 1 tablespoon flour and blend well.
- Add 1/3 cup light cream and the spinach; simmer for 5 minutes, stirring constantly. Put spinach into the bottom of a lightly buttered 2-quart casserole or baking dish. Cover with cooked chicken slices.
- Over medium low heat, melt remaining butter and blend in remaining flour, stirring until smooth. Gradually stir in 3/4 cup light cream and 3/4 cup chicken broth; continue cooking and stirring until thickened. Continue cooking, stirring, for 5 minutes.
- Stir in the cheeses and continue cooking and stirring until melted. Season to taste with salt and pepper. Cut sliced ham in strips. Add to sauce and pour over chicken. Bake at 400 degrees F for 20 minutes, or until top of casserole is lightly browned.
Nutrition Facts : Calories 539.5, Fat 34.3, SaturatedFat 18.4, Cholesterol 167.7, Sodium 625.4, Carbohydrate 11.5, Fiber 2.9, Sugar 1.2, Protein 46.3
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