Best Florentine Ranch Chicken Pizza Rolls Rsc Recipes

CHICKEN PIZZA ROLLS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Pound each chicken breast with a meat mallet between layers of plastic wrap until slightly more than 1/8" thick.
• Spread 1 tablespoon of tomato paste over one side of each flattened chicken breast. Cover tomato paste in pepperoni slices, about 6 per chicken breast. Top with a slice of provolone.
• Starting at one end, tightly roll each chicken breast and secure with a toothpick. Coat each one lightly in breadcrumbs.
• Heat olive oil in a skillet over medium high heat. Add chicken rolls and brown, turning once, about 3-4 minutes each side.
• Transfer browned rolls to a baking dish and top each one with a slice of mozzarella and 1/2 tablespoon of parmesan cheese.
• Bake for 10-12 minutes or until cooked throughout (170 degrees.).

FLORENTINE ROLLS

Steps:

• Preheat oven to 375. Grease 12 muffin cups and set aside.
• In a large skillet, heat 1 tablespoons oil and cook green onions and garlic until tender.
• Add spinach and basil; cook and stir over medium heat until just wilted. Drain off excess liquid. Stir in salt and pepper; set aside to cool.
• On a well-floured surface, unroll pizza dough and shape into a 12x8 rectangle. Brush surface of dough with remaining olive oil. Spread spinach mixture to within one inch of the edges of the dough. Sprinkle with feta and pine nuts.
• Starting with a long side, roll into a spiral. Slice roll into 12 pieces and place cut-side up in prepared muffin cups. Brush with butter and sprinkle with parmesan cheese.
• Bake for 18-20 minutes or until golden brown. Let stand in muffin cups for 2 minutes. Remove carefully and serve warm.

CHICKEN FLORENTINE PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Mix salt and garlic powder together in a small bowl.
• Combine spinach and water in a microwave steamer. Microwave on high for 60 seconds. Drain spinach, then squeeze out any excess water.
• Roll pizza dough on a lightly floured surface to a 14-inch circle.
• Pour oil into a 12-inch cast iron skillet. Sprinkle 1/2 of the garlic salt over the bottom of the skillet. Place dough into the skillet and shape crust so edges come up the sides of the skillet. Prick holes in the bottom of the dough with a fork.
• Spread pizza sauce over the dough. Sprinkle 1/2 of the Italian cheese over the sauce. Add spinach, chicken, then sun-dried tomatoes. Top with remaining cheese.
• Bake in the preheated oven for 20 minutes.
• Remove from the oven. Run butter along the edges of the crust, then sprinkle the remaining garlic salt over the melted butter. Bake for 5 more minutes.
• Transfer pizza to a pizza peel and let rest for 5 minutes before slicing.

CHICKEN FLORENTINE PIZZA

Steps:

• Preheat oven to 425°F.
• Cut chicken into 1-inch pieces.
• Heat garlic oil in large skillet to medium. Add chicken and cook 10 minutes or until done.
• Stir in seasoning and remove from heat.
• Combine ricotta and mozzarella; spread on prebaked pizza crust.
• Spread spinach over cheese mixture; top with chicken and tomatoes.
• Sprinkle with Parmesan cheese.
• Bake pizza 10-15 minutes or until crust is golden brown and cheese is melted.

CHICKEN FLORENTINE ROLL-UPS WITH LEMON-THYME ORZO PILAF

Steps:

• For the chicken Florentine roll-ups: Preheat the oven to 400 degrees F.
• Thaw the spinach in the microwave or on the stove as per the directions on the package, then place it in a strainer and squeeze out as much liquid as possible, discarding the liquid.
• Chop the sun-dried tomatoes, grate the Parmesan cheese, and chop the basil, and place them in a medium bowl with 2/3 cup of the spinach, the goat cheese, egg white, 1/8 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir with a fork until well incorporated.
• Spread 3 tablespoons of the filling on the top half of each chicken breast, roll up, and secure with 2 toothpicks. (See Cook's Note.) Sprinkle the chicken rolls with the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper.
• Heat the oil in a large ovenproof skillet with a cover over medium-high heat. Brown the chicken rolls until golden, 2 minutes per side. Pour the chicken broth over the rolls, cover, and transfer the skillet to the oven. Bake until the chicken is cooked through, 12 to 14 minutes.
• For the lemon-thyme orzo pilaf: Peel and chop the shallots. Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook, stirring, until softened, 3 to 4 minutes. Add the orzo and cook, stirring, for 2 minutes. Add the broth, bring to a boil over high heat, then decrease the heat to medium-low, cover, and simmer until the orzo is tender and most of the liquid is absorbed, 8 to 9 minutes.
• Meanwhile, halve the tomatoes, grate the cheese, chop the thyme, and zest and juice the lemon (1 teaspoon zest and 1 1/2 tablespoons juice). When the orzo is done, stir in the tomatoes, thyme, lemon zest and juice, cheese, salt, and pepper. Cover and let sit off the heat for 5 minutes before serving.
• To serve, drizzle the roll-ups with the liquid from the skillet and serve with the orzo.

CHICKEN FLORENTINE PIZZA

Steps:

• Preheat oven to 425°. Stir together Italian seasoning and garlic powder; toss with chicken. Spread ricotta cheese on pizza crust. Top with chicken, spinach and tomatoes. Sprinkle with mozzarella and Parmesan cheese. Bake until crust is golden and cheese is melted, 10-15 minutes.