Stuffed Chicken Florentine Recipes

CHICKEN & STUFFING FLORENTINE

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).

FLORENTINE STUFFED CHICKEN

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.

STUFFED CHICKEN FLORENTINE

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).

CHICKEN CAESAR FLORENTINE

Steps:

• Preheat oven to 375°. In a large bowl, combine 1 cup cheese, 1 cup crushed croutons, spinach and 1/2 cup salad dressing. Cut a pocket in the thickest part of each chicken breast; fill with cheese mixture., Place remaining dressing and crushed croutons in separate shallow bowls. Dip chicken in dressing, then roll in croutons., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 30 minutes. Sprinkle with remaining cheese; bake 10-15 minutes longer or until a thermometer reads 170°.

STUFFED SHELLS FLORENTINE

Steps:

• Cook pasta shells according to package directions. Meanwhile, in a large bowl, combine the egg, ricotta cheese, spinach, Parmesan cheese, salt, oregano and pepper. Drain shells and rinse in cold water; stuff with spinach mixture., Place shells in a greased 13x9-in. baking dish. Pour spaghetti sauce over shells. Cover and bake at 350° until heated through, 30-40 minutes. Serve with breadsticks if desired.

STUFFED CHICKEN FLORENTINE

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.

MY VERSION OF OLIVE GARDEN STUFFED CHICKEN FLORENTINE

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.