Cheesy Chicken Florentine Recipes

CHEESY CHICKEN FLORENTINE

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.

CHICKEN FLORENTINE STYLE

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.

CHEESY CHICKEN FLORENTINE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl stir together the spinach souffle, rice, milk, 1/2 cup Swiss cheese, onion, mustard and salt. Transfer mixture to a 9x13 inch baking dish, and cover with aluminum foil or a lid.
• Bake for 25 minutes in the preheated oven.
• Meanwhile, in a large nonstick skillet, saute the chicken breasts in oil until both sides are golden brown and the juices run clear. Arrange the chicken on top of the spinach mixture.
• In a small bowl, combine the bread crumbs, butter or margarine and remaining 1/2 cup Swiss cheese; sprinkle over the chicken. Bake uncovered for an additional 25 minutes, or until the spinach mixture is set, the chicken is cooked through and juices run clear.

CHEESY CHICKEN FLORENTINE

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.

CHICKEN AND PENNE FLORENTINE

Steps:

• Heat oil in large skillet on medium heat. Add garlic; cook and stir 1 minute. Season chicken with salt and pepper. Add to skillet; cook and stir 5 to 7 minutes or until cooked through. Remove chicken from skillet; cover to keep warm.
• Add wine to skillet; cook until heated through, stirring constantly to loosen up browned bits from bottom of skillet. Add broth and cream. Bring to boil. Reduce heat to medium-low; simmer 5 minutes or until sauce is reduced by half.
• Stir in mustard. Add spinach; cook 2 minutes or until spinach is wilted, stirring occasionally. Add chicken; cook and stir until heated through. Place in large bowl. Add hot pasta; toss to coat. Sprinkle with cheese.

CHEESY CHICKEN FLORENTINE CASSEROLE

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.