Best Chicken Scallops With Spinach And Blue Cheese Recipes

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SPECIAL SCALLOPS AND CHICKEN



Special Scallops and Chicken image

I make this main course when I want to wow company. It tastes heavenly, and guests always love it. The subtle flavor of tarragon in the creamy sauce complements the mushrooms, chicken and scallops nicely. -Sheila Vail Long Beach, California

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 13

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)
1/2 pound bay scallops
1/4 cup olive oil
1-1/2 cups sliced fresh mushrooms
1 medium onion, chopped
1/4 cup white wine or chicken broth
2 teaspoons cornstarch
1/2 cup heavy whipping cream
1 teaspoon dried tarragon
1/2 cup shredded Swiss cheese

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken and scallops in batches; shake to coat. In a large skillet, saute chicken and scallops in oil until lightly browned. Transfer to a greased 13x9-in. baking dish., In the pan drippings, saute mushrooms and onion. Add wine or broth. Bring to a boil; cook until liquid is reduced to 2 tablespoons. Combine cornstarch, cream and tarragon until blended; add to skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken and scallops. Sprinkle with cheese., Bake, uncovered, at 375° for 18-20 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 421 calories, Fat 22g fat (8g saturated fat), Cholesterol 121mg cholesterol, Sodium 355mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 38g protein.

CHICKEN SCALLOPS WITH SPINACH AND BLUE CHEESE



Chicken Scallops With Spinach And Blue Cheese image

Wilted fresh spinach with a little olive oil has lots of flavor to complement the blue cheese and pine nuts. Most of the work can be done ahead of time and the dish completed in the oven just before serving.

Provided by Miss Annie

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

4 tablespoons olive oil
2 lbs fresh Baby Spinach, stemmed,washed,and drained,but not dried
salt and pepper, to taste
6 chicken breast halves, pounded into cutlets
3 tablespoons pine nuts, lightly toasted
3 ounces blue cheese, crumbled

Steps:

  • Preheat the oven to 400ºF.
  • Pour half the olive oil into a very large frying pan to film the bottom.
  • Over low heat, gradually add the spinach by handfuls, cover, and stir from time to time as it cooks down.
  • When all the spinach is barely wilted, put it in a sieve and press out most of the moisture.
  • Spread the spinach in a wide, shallow ovenproof dish and set aside.
  • Salt and pepper the chicken cutlets on both sides.
  • Add the remaining oil to the pan and over medium-high heat saute the chicken, turning to color it golden on both sides.
  • When the chicken is done, lay the cutlets on the spinach.
  • In a small bowl, mix together the pine nuts and blue cheese.
  • Scatter this mixture over the chicken (This much can be done ahead).
  • Bake the chicken until the cheese is melted and bubbling and the chicken and spinach are piping hot, about 15 minutes.
  • Serve at once.

SCALLOPS FLORENTINE



Scallops Florentine image

This elegant spinach-and-scallops dish created by our Test Kitchen makes a special entree for two. A pleasant Parmesan-garlic sauce complements the scallops in a scrumptious way.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

5 tablespoons water, divided
2 tablespoons white wine or chicken broth
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon dried tarragon, crushed
Dash pepper
1/2 pound fresh or frozen sea scallops, thawed and halved
4 teaspoons all-purpose flour
1/3 cup fat-free evaporated milk
2 tablespoons grated Parmesan cheese
1 package (10 ounces) fresh spinach, torn

Steps:

  • In a nonstick skillet, combine 4 tablespoons water, wine or broth, garlic, salt, tarragon and pepper. Bring to a boil; add scallops. Reduce heat; cover and simmer for 2-3 minutes or until scallops are opaque. Remove with a slotted spoon and set aside., In a small bowl, combine flour and milk until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese. , Return scallops to the pan; cook for 1-2 minutes or until heated through. Meanwhile, place the spinach and remaining water in a microwave-safe dish; cook on high for 1-1/2 to 2 minutes or until slightly wilted. Drain well. Serve scallop mixture over warm spinach.

Nutrition Facts : Calories 219 calories, Fat 3g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 733mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

CHICKEN BREAST STUFFED WITH SPINACH BLUE CHEESE AND BACON



Chicken Breast Stuffed with Spinach Blue Cheese and Bacon image

This is a recipe I came up with while trying to use up some leftovers from another recipe. You can add more or less pepper depending on your taste. My family liked it hope you do to.

Provided by Judy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 8

8 slices bacon
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup crumbled blue cheese
2 tablespoons all-purpose flour
⅛ teaspoon ground black pepper
¼ teaspoon salt
2 tablespoons olive oil

Steps:

  • Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside.
  • Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute.
  • Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat.
  • Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil.
  • Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.

Nutrition Facts : Calories 444.2 calories, Carbohydrate 7.1 g, Cholesterol 112.8 mg, Fat 27.4 g, Fiber 2.2 g, Protein 41.6 g, SaturatedFat 10.6 g, Sodium 1154.3 mg, Sugar 0.6 g

PAN SEARED SCALLOPS WITH BLEU CHEESE SAUCE



Pan Seared Scallops With Bleu Cheese Sauce image

I cannot keep this to myself anymore. I had this dish at a restaurant in Tampa and have re-created it perfectly. I promise that this dish will be the best thing you've ever cooked or ate!

Provided by Chef Jeff in St Aug

Categories     European

Time 1h8m

Yield 12 Scallops, 4 serving(s)

Number Of Ingredients 14

1 lb large scallop
3 tablespoons butter, divided
1 tablespoon olive oil
3 tablespoons flour
3 cups milk
5 ounces blue cheese
1 teaspoon salt
1 pinch nutmeg
lemon juice
paprika
white pepper
2 sweet potatoes
2 cups vegetable oil
1 dash cream (optional)

Steps:

  • Make the sauce first. It is a basic Bechamel sauce with cream enrichment. Melt 2 Tbsp Butter in a saucepan over medium heat, add 3 Tbsp flour, stirring constantly. Cook 3 minutes without browning flour. Whisk in 3 Cups milk and bring to a slow boil while stirring. Add salt and nutmeg. Cook until it reduces down enough to coat the back of a spoon, add the Bleu cheese and let it melt. Add a few drops of Lemon juice, salt, and White pepper to taste. Add a little cream for extra flavor and put in an oven set on 'warm'.
  • Peel the sweet potatoes and grate them, these are deep fried in the vegetable oil for only 30 seconds or so, until they change color. You can salt them slightly before frying.Pull them out of the pot with a spider or slotted spoon and dry them on paper towels.
  • The Scallops should be cooked in a hot pan, preferably cast iron, get it good and hot over medium high heat, add the Olive oil, let it heat for half a minute or so and add the Scallops that you have seasoned with Salt, Pepper, And Paprika. Cook about 3-4 minutes per side until the color and doneness is to your preference.
  • To plate, lay down the Scallops, cover with the Bleu cheese sauce, and top with some deep fried grated sweet potato. Garnish as you wish, garlic mashed potatoes goes quite well with this as does a good white wine. Enjoy!

Nutrition Facts : Calories 1467.8, Fat 138.6, SaturatedFat 31, Cholesterol 102.3, Sodium 1722.5, Carbohydrate 30.5, Fiber 2.1, Sugar 2.9, Protein 29

CHICKEN SCALOPPINE



Chicken Scaloppine image

Provided by Sandra Lee

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

2 chicken breasts, halved lengthwise
1 teaspoon poultry seasoning
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons canola oil
2 tablespoons unsalted butter
1 (14.5-ounce) can chicken broth
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves
Serving suggestion: Roasted Garlic and Mushroom Risotto, recipe follows
1 head garlic
2 1/2 teaspoons extra-virgin olive oil
2 (14.5-ounce) cans chicken broth
3 cans water
1 medium onion, chopped
1 (8-ounce) package sliced mushrooms
Salt and freshly ground black pepper
2 1/2 cups long-grain rice
2 tablespoons unsalted butter
1/2 cup grated Parmesan

Steps:

  • Pound the 4 pieces of chicken between sheets of plastic wrap to flatten them, about 1/4-inch thick. Sprinkle with poultry seasoning and season with salt and pepper, to taste. Coat the chicken with the flour, shaking off any excess.
  • In a large skillet over medium-high heat, add the oil and butter. Mix together and when the butter has melted add the chicken, working in batches, until they are golden brown, about 4 to 6 minutes per side. Remove the chicken, to a serving platter, cover and keep warm. Add the chicken broth to the pan and cook it over high heat until it reduces by half and thickens slightly, about 5 minutes. Stir in the lemon juice, parsley and basil. Taste, and adjust the seasoning with salt and pepper, if needed. Pour the sauce over the cooked chicken serve with the Roasted Garlic and Mushroom Risotto.
  • Preheat the oven to 350 degrees F.
  • Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour. Remove from the oven and let cool.
  • Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer.
  • In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and saute for 3 minutes. Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast.
  • Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes. Transfer to a serving dish and serve hot.
  • Reserve 3 cups for another use.

CHICKEN SCALOPPINE WITH LEMON



Chicken Scaloppine With Lemon image

In order to make this chicken scaloppine, you'll first make a paillard, which just means you'll flatten the thighs by pounding them with a meat pounder, a wine bottle or the bottom of a heavy skillet. That broadens the surface area of the meat, which in turn browns and becomes crisp during cooking. It's delightful with this simple and bright lemon and white wine sauce.

Provided by Mark Bittman

Categories     dinner, quick, weekday, main course

Time 20m

Yield 12 servings

Number Of Ingredients 13

About 1 1/2 pounds boneless chicken thighs
Salt
Black pepper
1 cup all-purpose flour, or more as needed
1 1/2 cups fresh bread crumbs, or more as needed
3 eggs
2 tablespoons extra virgin olive oil, plus more as needed
3 tablespoons butter, plus more as needed
1/4 cup dry white wine
1/2 cup chicken or vegetable stock
1/4 cup freshly squeezed lemon juice
1/4 cup chopped fresh parsley, plus more for garnish
Lemon wedges for serving

Steps:

  • Heat the oven to 200 degrees. Slice each chicken thigh open like a book and lay it flat between two sheets of plastic wrap. Using a meat pounder, a wine bottle or the bottom of a heavy skillet, pound each piece of chicken to 1/4-inch thickness. Put two large skillets over medium-high heat for a minute or 2. Meanwhile, sprinkle the chicken with salt and pepper and put the flour and bread crumbs on two plates or in two shallow bowls. Beat the eggs in another shallow bowl. Sprinkle all with salt and pepper.
  • Add 1 tablespoon each oil and butter to each skillet and swirl it around. When it is hot - a pinch of flour will sizzle - dredge a piece of the chicken in the flour, then dip it in the eggs and finally dredge it in the bread crumbs. Add the chicken piece to one of the pans, then repeat with another piece in the second pan. (You may be able to fit more than one paillard in each pan at a time.)
  • Cook the chicken, rotating occasionally and regulating the heat if necessary so it sizzles constantly but doesn't burn. When the pieces are brown, after about 2 minutes, turn them over.
  • Cook on the second side until the chicken is firm to the touch, 1 to 2 minutes. (Cut into one with a thin-bladed knife; the center should be white or slightly pink.) Transfer the chicken to a platter and put it in the oven. Wipe out the pan with a paper towel and repeat with the remaining chicken, adding more oil and butter to each skillet as necessary.
  • When all the chicken is cooked, turn off the heat under one of the skillets. Add a tablespoon or 2 more oil or butter to the other pan if it looks dry and sprinkle the fat with 2 teaspoons of the remaining flour. Cook over medium-high heat, stirring, for 3 to 4 minutes. Add the wine and stir and scrape the pan until the wine has reduced by about half, about 1 minute. Add the stock and lemon juice and cook, stirring, until the mixture is slightly thickened and a bit syrupy, another 3 to 4 minutes.
  • Add 1 tablespoon butter and swirl the pan around until it melts. Add any juices that have accumulated around the cooked chicken, along with the 1/4 cup parsley. Stir, taste and adjust the seasoning. Spoon the sauce over the chicken, garnish with parsley and serve with lemon wedges.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 17 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 5 grams, Sodium 273 milligrams, Sugar 1 gram, TransFat 0 grams

BAY SCALLOPS WITH SPINACH AND GARLIC



Bay Scallops With Spinach and Garlic image

Provided by Molly O'Neill

Categories     dinner, easy, quick, main course

Time 10m

Yield Four servings

Number Of Ingredients 9

2 teaspoons olive oil
3 large cloves garlic, peeled and minced
1 teaspoon grated lemon zest
2 pounds fresh spinach, stemmed and washed but not dried
2 teaspoons kosher salt
Freshly ground pepper to taste
1 pound bay scallops
2 tablespoons fresh lemon juice
1/4 cup white wine

Steps:

  • Heat 1 teaspoon of oil in a large pot over medium heat. Add the garlic and lemon zest and cook, stirring constantly, for 20 seconds. Add the spinach and toss from time to time until wilted. Drain off the liquid and season with 1 teaspoon of salt and pepper. Keep warm.
  • Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add the scallops and sauté until just cooked through, about 1 minute. Remove the scallops from the pan and add the lemon juice and wine. Cook, scraping the bottom of the pan, for 15 seconds.
  • Remove from heat, toss in the scallops and season with the remaining salt and pepper to taste. Place a mound of spinach in the center of 4 plates and surround with scallops. Serve immediately.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 858 milligrams, Sugar 1 gram, TransFat 0 grams

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