Chicken Florentine Ring Recipes

CHICKEN CRESCENT WREATH

Steps:

• Arrange crescent rolls on a 12-in. pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping., Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). , Bake at 375° for 20-25 minutes or until golden brown. Freeze option: Securely wrap cooled wreath in plastic and foil before freezing. To use, remove from freezer 30 minutes before reheating. Remove wreath from foil and plastic; reheat on a greased baking sheet in a preheated 325° oven until heated through.

CHICKEN FLORENTINE PASTA

Steps:

• To cook pasta, bring pot of water to rolling boil. Season with salt. Cook pasta for 10-12 minutes or until just al-dente. Once cooked, drained. Set aside.
• Heat a large deep saute pan on medium heat. Add 2 teaspoon oil, and fresh spinach with generous pinch of salt. Work in 1-2 batches to saute fresh spinach until it is wilted. Transfer to a plate lined with paper towel to drain. Set aside.
• To cook chicken, wipe the skillet clean. Add 1 tbsp of oil and 1 tbsp of sun-dried tomato oil. Heat on medium heat. Season chicken thighs with generous sprinkle of salt and good coat of black pepper. Place in hot skillet. Cook each side until nice crust develops and chicken is cooked through. Take out in a plate and set aside. (See Note 2)
• To make florentine sauce, add remaining oil to pan. (No need to clean pan again) Add chopped onion. Saute until onions are soft (2 minutes) Add garlic, chopped sun-dried tomatoes with dried oregano. Saute for 1 minute. Don't let garlic burn. Add half-half (milk-cream) and chicken stock. Bring to boil, and simmer until sauce thickens. (3-4 minutes) Mix shredded cheese and chopped drained spinach. Stir to distribute quickly.
• To assemble and serve, taste and season the sauce with salt and black pepper. Add drained pasta. Coat in the sauce. Mix in chicken or serve on the side. Garnish with fresh chopped parsley. Serve and enjoy.

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.

FLORENTINE CHICKEN RING

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix chicken, red bell pepper, spinach, Cheddar cheese, mayonnaise, lemon zest, salt, and nutmeg together in a large bowl. Set aside. Unroll crescent roll dough, and separate into 16 triangles. Arrange triangles in a circle on a 13-inch baking stone or pizza pan with the wide ends of the triangles overlapping in the center and points facing out. The center diameter should be about 5-inches. Scoop chicken mixture evenly onto the widest end of each triangle. Bring the outer point of each triangle towards the center of the circle and tuck the point under the wide end of the dough. The filling will not be completely covered.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Slice and serve.

FLORENTINE CHICKEN RING

Steps:

• Preheat oven to 375°F. In Classic Batter Bowl, flake chicken with Pastry Blender. Using Food Chopper, chop bell pepper. Add to chicken along with spinach, cheese, mayonnaise, lemon zest, salt and nutmeg; mix well. Unroll crescent dough; separate into 16 triangles, Arrange triangles in circle on Medium Round Stone with Handles with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5-inch-diameter opening in center of Stone.) Using Medium Scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 20-25 minutes or until golden brown. To serve, cut with Slice 'N Serve®.

BAKED CHICKEN FLORENTINE RECIPE

Steps:

• Preheat the oven to 400˚F.
• Season the chicken breasts on both sides with salt and pepper.
• Heat the oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook until golden brown, approximately 4-5 minutes. Flip the chicken over and cook for an additional 4 minutes or until golden. Transfer the chicken to a plate and keep warm.
• Add the butter to the pan and melt. Stir in the garlic and cook for 1 minute. Add the wine to the pan and deglaze by scraping up the brown bits with a wooden spoon. Turn the heat to low and simmer until the wine is reduced by half.
• Stir in the chicken stock and bring to a simmer. Slowly stir in the half and half, cream cheese, garlic powder, onion powder and parmesan. Cook until the sauce is smooth and thick.
• Stir in the spinach and cook for 1-2 minutes or until wilted. Return the chicken to the pan arranging so it's covered by the sauce and transfer to the oven.
• Bake the chicken for 20 minutes or until an instant read thermometer registers 165˚F.
• Season the sauce with salt and pepper to taste. Serve immediately with extra parmesan cheese, if desired.

CHICKEN FLORENTINE RING

Steps:

• 1. Preheat oven to 375 degrees. In a 2 Qt bowl, flake chicken until finely shredded. Chop bell pepper. Add to chicken along with spinach, cheese, mayonnaise, lemon zest, salt and nutmeg; mix well.
• 2. Unroll crescent dough; separate into 16 triangles. Arrange triangles in circle on 13" round baking pan with wide ends of triangles overlapping in the center and points toward the outside.
• 3. Using a spoon/medium cookie dough scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. ~~~~Filling will not be completely covered~~~~~~~~~.
• If making individual rolls, take pointed end up over filling and tuck under wide end, bring the sides up to form a pouch. Reduce cooking time by 5 minutes.
• 4. Bake 20-25 mins or until golden brown.

FLORENTINE CHICKEN RING

Steps:

• Preheat oven to 375°F In large bowl flake chicken. Chop bell pepper and water chestnuts. Add to chicken along with spinach, cheese, mayonnaise, lemon zest, salt and nutmeg; mix well. Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on baking sheet with wide ends of the triangles overlapping in the center and points toward the outside. (There should be a 5-inch-diameter opening in the center.) Scoop chicken mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at the center of ring. (Filling will not be completely covered.) Bake 20-25 minutes or until golden brown.

CHICKEN FLORENTINE

Steps:

• Preheat the oven to 180c 160c for fan oven or gas mark 4. De-stalk the spinach if needed, place in colander and pour a kettle of boiling water over to wilt, leave to drain. When cool, squeeze out excess water and chop up. Season with salt, pepper and nutmeg. Place spinach in a oven proof baking dish.
• In a large frying pan, melt 30g of butter and cook onions until soft and golden. Remove onions from pan and add to the spinach and mix together.
• Add diced chicken to pan with a little seasoning with a little more butter and brown chicken all over. Once browned, remove from pan and place on a warm plate and set aside.
• Put the last of the butter in the pan and add the crushed garlic and mushrooms and cook until soft. Once soft add the flour to the pan and coat the mushrooms in the flour. Add the white wine and stir quickly to make a thick sauce. Turn down the heat and slowly add the cream fresh to make a lovely sauce. Add the chicken back to the pan and thoroughly coat with the sauce.
• Place the chicken, mushrooms and sauce on to of the spinach in the oven proof dish. top with the grated cheese. Add a little grated nutmeg to the cheese.
• Place in the oven for 20-25 minutes until cheese is bubbling and golden brown.
• Serve with boiled rice and a glass of chilled white wine.