FLORENTINE STUFFED CHICKEN
Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender. This is a simple recipe that I cooked up myself. It is, however, based on some pretty standard Greek/Italian dishes. Everyone loves this and it can be wonderful for company - even people who don't usually like spinach find that they like this dish! Serve with your favorite shaped pasta, if desired.
Provided by Tammy
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 17.1 g, Cholesterol 153.9 mg, Fat 25.9 g, Fiber 4.8 g, Protein 55.2 g, SaturatedFat 8 g, Sodium 877.9 mg, Sugar 9.3 g
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
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.
FLORENTINE BASIL-STUFFED CHICKEN BREASTS
Created for RSC #6. The ingredients in the contest just called out to create this recipe! Very elegant for a dinner party, or go ahead and spoil your family. Prep time includes the time it takes for the chicken to hang out in the fridge.
Provided by Mirj2338
Categories Chicken Breast
Time 8h40m
Yield 6 serving(s)
Number Of Ingredients 17
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
Nutrition Facts : Calories 451.2, Fat 33.4, SaturatedFat 5.2, Cholesterol 138.9, Sodium 326.2, Carbohydrate 6.6, Fiber 0.8, Sugar 1, Protein 31.5
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
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
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
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
STUFFED CHICKEN FLORENTINE
You will have filling left over which is great as a topping on toasted french bread slices. It can also be used as a spinach dip (but will be much denser than most dips).
Provided by JuliaTN
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 262.4, Fat 10.7, SaturatedFat 5, Cholesterol 86.6, Sodium 385.1, Carbohydrate 10.7, Fiber 5.2, Sugar 1.3, Protein 32.1
CHICKEN FLORENTINE WITH TOMATO SAUCE
Stuffed chicken breasts on a bed of Florentine with a rich tomato sauce.
Provided by DeLacy
Categories Stuffed Chicken Breasts
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 1 1/2-quart loaf pan.
- Combine spinach, onion, cream cheese, butter, and Parmesan cheese in a medium bowl. Lay 1/2 of the spinach mixture over the bottom of the prepared pan.
- Combine spaghetti sauce, 1 teaspoon pepper, and garlic in another bowl.
- Stuff each chicken cutlet with 1/4 of the remaining spinach mixture. Fold in half and place in the pan. Sprinkle with remaining pepper and pour spaghetti sauce mixture over top.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 50 minutes.
Nutrition Facts : Calories 493.7 calories, Carbohydrate 25.7 g, Cholesterol 140 mg, Fat 26.7 g, Fiber 6.3 g, Protein 38 g, SaturatedFat 14.2 g, Sodium 822.7 mg, Sugar 13.3 g
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