Chicken Stuffing Florentine Recipes

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STUFFED CHICKEN FLORENTINE

Bake up something extra special with our Stuffed Chicken Florentine. This Stuffed Chicken Florentine is easy to make thanks to CLASSICO Pasta Sauces.

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield 6 servings

Number Of Ingredients 6



Stuffed Chicken Florentine image

Steps:

  • Heat oven to 400°F.
  • Pour 1/4 cup Tomato and Basil Pasta Sauce into 8-inch square baking dish sprayed with cooking spray.
  • Place chicken breasts, top sides down, on work surface. Combine Alfredo Pasta Sauce, spinach and bread crumbs; spread onto chicken. Starting at one short end of each breast, roll up chicken; place, seam side down, in prepared baking dish.
  • Pour remaining Tomato and Basil Pasta Sauce over chicken; top with cheese. Cover.
  • Bake 40 to 45 min. or until chicken is done (165ºF).

Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g

1 cup CLASSICO Tomato and Basil Pasta Sauce, divided
6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/2-inch thickness
2/3 cup CLASSICO Creamy Alfredo Pasta Sauce
1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
1/4 cup dry bread crumbs
2 Tbsp. KRAFT Grated Parmesan Cheese

CHICKEN & STUFFING FLORENTINE

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



Chicken & Stuffing Florentine image

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

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

CHICKEN FLORENTINE STYLE

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10



Chicken Florentine Style image

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.

4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

MY VERSION OF OLIVE GARDEN STUFFED CHICKEN FLORENTINE

I really love this, but they don't make it any more. I found out the cheese stuffing in the chicken is the same as chicken marsala, so I got the chicken Marsala recipe from "#1 Baker" and changed it to make stuffed chicken florentine instead of marsala. Please note any changes you make to makes this. I'm curious to see if anyone else thinks it resembles Olive Garden's creation.

Provided by cynthia912

Categories     Poultry

Time 40m

Yield 6 serving(s)

Number Of Ingredients 19



My Version of Olive Garden Stuffed Chicken Florentine image

Steps:

  • Cut the chicken breasts in half, the butterfly them (so you have 6 butterflied pieces of chicken).
  • Mix together cheeses, sour cream, bread crumbs, garlic crushed red pepper flakes, salt and pepper. Add 2 Tbsp sun dried tomatoes(remove from the oil, and chop before adding). Put the mixture into the butterflied chicken.
  • Dredge the chicken in about 1 C flour.
  • Put some oil in a pan and sear both sides of the chicken, then remove from pan and place in a baking dish and put it in the oven for 10-20 minutes at 350 degrees.
  • While that is cooking, cook the noodles according to directions.
  • In another pan, mix together 1/2 C flour and 1/4 C olive oil until thick. Add half and half and chicken broth and whisk until smooth. Let it heat and thicken more.
  • Take the remaining sun dried tomatoes and put them into a food processor or blender and pulverize them, then add it to the half and half sauce on the stove. Add Salt and pepper to taste. This is your sun dried tomato sauce.
  • To serve, put the chicken on the plate, and put the cooked noodles next to the chicken. Add the sun dried tomato sauce on top of the pasta. Then sprinkle the chopped Roma tomatoes and spinach on top of the pasta and serve. to do like olive garden, serve with extra fresh Parmesan on top.

Nutrition Facts : Calories 1053.9, Fat 60.9, SaturatedFat 22.2, Cholesterol 200.9, Sodium 897.2, Carbohydrate 67.4, Fiber 3.7, Sugar 2.8, Protein 58.2

6 chicken breasts
1/2 cup smoked provolone cheese
2 cups shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1/2 cup breadcrumbs
0.5 (6 ounce) jar sun-dried tomatoes packed in oil, divided
1/3 cup sour cream
1 fresh garlic clove
1/2 teaspoon salt and pepper
1/4 teaspoon crushed red pepper flakes
1/4 cup oil
1 cup flour, plus
1/2 cup flour (or more if needed)
6 cups crinkled egg noodles, cooked according to directions (precooked amount)
1/4 cup olive oil
1 pint half-and-half
1 (16 ounce) can chicken broth
2 chopped roma tomatoes
1 cup chopped fresh spinach

STUFFED CHICKEN FLORENTINE

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



Stuffed Chicken Florentine image

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.

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

CHICKEN BREASTS FLORENTINE

Gold Medal® all-purpose flour provides a simple addition to this chicken breast that's sprinkled with cheese and nutmeg - a wonderful dinner ready in about an hour!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 11



Chicken Breasts Florentine image

Steps:

  • Heat oven to 375°. Spray rectangular pan, 11x7x1 1/2 inches, with cooking spray. Cook and drain noodles as directed on package.
  • While noodles are cooking, melt butter in 2-quart saucepan over medium heat. Stir in flour and pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
  • Mix spinach, noodles, half of the sauce, 1/4 cup of the cheese and 1/4 teaspoon nutmeg. Spoon mixture into pan. Place chicken on spinach mixture. Pour remaining sauce over chicken. Sprinkle with remaining 1/4 cup cheese and additional nutmeg.
  • Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until light brown on top and juice of chicken is no longer pink when centers of thickest pieces are cut.

Nutrition Facts : Calories 370, Carbohydrate 39 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 6 g, TransFat 1 g

2 cups uncooked egg noodles (4 ounces)
3 tablespoons butter or margarine
3 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon pepper
1 cup milk
1 cup chicken broth
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1/2 cup grated Parmesan cheese
1/4 teaspoon ground nutmeg
4 boneless, skinless chicken breast halves (1 1/4 pounds)
Additional ground nutmeg

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



Easy Chicken Florentine image

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

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

CHICKEN AND STUFFING FLORENTINE

Florentine refers to the spinach which is added to this recipe. It is a welcome addition, adding color and pizzazz. You could use 3 cups chopped fresh spinach instead of the frozen, if you wish. Recipe is from the Stove-Top people.

Provided by Lorraine of AZ

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6



Chicken and Stuffing Florentine image

Steps:

  • Preheat oven to 400 degrees F.
  • Mix stuffing mix, hot water, and cheese just until stuffing mix is moistened.
  • Place chicken in a 13" x 9" baking dish. Mix soup and spinach; spoon over chicken. Top with stuffing mixture.
  • Bake 30 minutes or until chicken is done.

2 cups Stove Top stuffing mix, for chicken in the canister
1 cup hot water
1/4 cup parmesan cheese, grated
4 small boneless skinless chicken breast halves (1 lb.)
1 (10 3/4 ounce) condensed cream of chicken soup
1 (10 ounce) package frozen chopped spinach, thawed, well drained

CHICKEN FLORENTINE

With a little practice and a little added flavor, a humble chicken breast can be anything you want.

Provided by Mark Bittman

Categories     dinner, main course

Time 45m

Number Of Ingredients 7



Chicken Florentine image

Steps:

  • Put a large skillet over medium-high heat for 2 or 3 minutes.
  • Add 2 tablespoons extra-virgin olive oil and 2 tablespoons butter to the skillet and swirl it around
  • Put about .25 cup of flour on a plate. When the butter foam subsides, dredge the chicken in flour, shaking to remove the excess.
  • Add the breasts to the skillet and cook so there is a constant sizzle but no burning.
  • Cook, turning once, until the chicken is browned on both sides and nearly cooked through, about 5 minutes per side.
  • Transfer the chicken to a plate and cover loosely with foil to keep warm.
  • Add 1 pound spinach to the skillet and cook, undisturbed, until the liquid from the spinach evaporates completely.
  • With the heat still on medium-high, add .5 cup of white wine to the skillet and let it bubble, stirring, until it is reduced by half, about 2 minutes.
  • Wait 30 seconds, then stir in .5 cup heavy or sour cream (yogurt is fine if you keep the heat low). Turn heat to low, stirring, until slightly thickened.
  • Return the chicken to the skillet, turn in the sauce and serve.

Chicken breasts
Extra-virgin olive oil
Butter
Flour
Spinach
White wine
Heavy cream, sour cream or yogurt

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