Florentine Basil Stuffed Chicken Breasts Recipes

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.

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:

• 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.

Steps:

• First make the basil filling:
• Combine all the ingredients with just a few tablespoons of olive oil in the food processor
• Process until finely chopped, scraping down the sides of the bowl
• With the processor running, add the rest of the olive oil through the food tube until a paste forms
• Place the chicken breasts between two sheets of plastic wrap and pound them with a mallet or with a cutting board to an even thickness
• Sprinkle with salt and pepper to taste
• Combine the margarine with the basil filling
• Spread 2 tablespoons of the stuff across each pounded chicken breast
• Roll up the breast and secure it with a toothpick
• Combine the cornflakes, ground cashews and paprika in a shallow bowl
• Beat the eggs in a separate bowl
• Dip the chicken bundles in the egg, then dredge in the crumb mixture
• Cover a baking dish in parchment paper and place the bundles in the dish
• Cover and place in the fridge for 6-8 hours
• Preheat the oven to 350 degrees F
• Bring the chicken to room temperature
• Bake uncovered for 35 minutes
• Let stand for 10 minutes
• Remove the toothpicks
• Wash the spinach well and tear the leaves into smaller pieces
• Wilt the spinach in a hot pan, with just the water clinging to the leaves, about 3 minutes
• Season to taste with salt and pepper
• Place the spinach flat on a serving dish
• Place the chicken bundles on top, garnish with sprigs of basil