Best Kraft Recipe Makers Florentine Stuffed Chicken Breasts Recipes

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:

• 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.

FLORENTINE BASIL-STUFFED CHICKEN BREASTS

Steps:

• First make the basil filling:
• Combine all the ingredients with just a few tablespoons of olive oil in the food processor
• Process until finely chopped, scraping down the sides of the bowl
• With the processor running, add the rest of the olive oil through the food tube until a paste forms
• Place the chicken breasts between two sheets of plastic wrap and pound them with a mallet or with a cutting board to an even thickness
• Sprinkle with salt and pepper to taste
• Combine the margarine with the basil filling
• Spread 2 tablespoons of the stuff across each pounded chicken breast
• Roll up the breast and secure it with a toothpick
• Combine the cornflakes, ground cashews and paprika in a shallow bowl
• Beat the eggs in a separate bowl
• Dip the chicken bundles in the egg, then dredge in the crumb mixture
• Cover a baking dish in parchment paper and place the bundles in the dish
• Cover and place in the fridge for 6-8 hours
• Preheat the oven to 350 degrees F
• Bring the chicken to room temperature
• Bake uncovered for 35 minutes
• Let stand for 10 minutes
• Remove the toothpicks
• Wash the spinach well and tear the leaves into smaller pieces
• Wilt the spinach in a hot pan, with just the water clinging to the leaves, about 3 minutes
• Season to taste with salt and pepper
• Place the spinach flat on a serving dish
• Place the chicken bundles on top, garnish with sprigs of basil

STUFFED CHICKEN FLORENTINE

Steps:

• Thaw, drain and squeeze spinach.
• Rinse, drain and squeeze artichoke hearts.
• Saute garlic with olive oil over med/high heat.
• Add cream cheese, goat cheese, spinach, artichoke hearts, hot sauce, and garlic to med-low sauce pan. Stir until cheeses are melted and everything is combined.
• Flatten chicken breasts, season with salt and pepper.
• Put 2-3 tbs of spinach mixture onto each chicken breast, top with sliced mushrooms and then roll it up or fold it over.
• Brush with balsamic vinaigrette.
• Bake at 350°F for 15-35 minutes (depends on how thinly you flattened the chicken breasts), taking them out about half way through to brush with more vinaigrette.

CHICKEN BREASTS FLORENTINE

Steps:

• Heat oven to 375°. Spray rectangular pan, 11x7x1 1/2 inches, with cooking spray. Cook and drain noodles as directed on package.
• While noodles are cooking, melt butter in 2-quart saucepan over medium heat. Stir in flour and pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
• Mix spinach, noodles, half of the sauce, 1/4 cup of the cheese and 1/4 teaspoon nutmeg. Spoon mixture into pan. Place chicken on spinach mixture. Pour remaining sauce over chicken. Sprinkle with remaining 1/4 cup cheese and additional nutmeg.
• Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until light brown on top and juice of chicken is no longer pink when centers of thickest pieces are cut.