Best Spinach Feta Florentine Chicken Recipes

CHICKEN FLORENTINE

Chicken Florentine image

I love using feta cheese in this easy recipe, which is simple enough for a weeknight recipe yet elegant enough to serve guests. The amount of spinach is not critical, I get the ready-to-eat packages and use canned broth. The chicken is moist and the feta sauce is like a gravy, just spoon it over the chicken and spinach.

Provided by Caru8888

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 chicken breasts, cut in half
3/4 cup chicken broth
1 lb spinach leaves
2 teaspoons cornstarch
3 ounces feta cheese, crumbled
lemon juice (optional)

Steps:

Place chicken in skillet, sprinkle with pepper.
Add broth and bring to a boil; reduce heat and simmer 25-30 minutes.
Remove chicken, cover and keep warm.
Reserve broth.
In meantime, wash and cook spinach in the water that clings to leaves.
Reduce heat when steam forms, cook and toss 3 minute set aside and keep warm.
For sauce: stir 1 tbsp water with cornstarch and mix it into the broth in skillet.
Cook and stir until thick and bubbly.
Cook 2 minutes.
Add feta cheese and stir until melted.
To serve, arrange spinach on serving platter, sprinkle with lemon juice, top with chicken and sauce.

CHICKEN FLORENTINE CASSEROLE

Chicken Florentine Casserole image

Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella.

Provided by BRYAN0320

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 12

Ingredients

4 skinless, boneless chicken breast halves
¼ cup butter
3 teaspoons minced garlic
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon Italian seasoning
½ cup half-and-half
½ cup grated Parmesan cheese
2 (13.5 ounce) cans spinach, drained
4 ounces fresh mushrooms, sliced
⅔ cup bacon bits
2 cups shredded mozzarella cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
Increase the oven temperature to 400 degrees F (200 degrees C).
Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

Nutrition Facts : Calories 646.7 calories, Carbohydrate 17.6 g, Cholesterol 168.4 mg, Fat 38 g, Fiber 5.4 g, Protein 61.6 g, SaturatedFat 19.9 g, Sodium 1805.7 mg, Sugar 3.3 g

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