Chicken Florentine Roll Ups Recipes

CREAMY CHICKEN FLORENTINE

Steps:

• Place a large skillet over medium heat. Melt 1 tablespoon butter and olive oil together. Cook chicken for 5 minutes per side until golden brown and no longer pink.
• Remove chicken from pan, transfer to a plate, and cover to keep warm.
• To the same pan, add mushrooms and a pinch of salt and saute until tender. Remove from pan. Wipe out the pan.
• Return skillet to heat. Melt remaining butter and garlic. Cook for 30 seconds to 1 minute until fragrant. Stir in flour and cook for 1 minute to remove the raw flour taste.
• Add wine to the skillet to deglaze and simmer for 3 minutes until the sauce begins to thicken.
• Add milk and cook, stirring frequently, until sauce thickens. Add Parmesan cheese. Continue to stir until cheese is melted. Add salt and pepper to taste.
• Add spinach to the sauce and cook until wilted Add mushrooms back in and stir into sauce.
• Return chicken to pan. Spoon sauce over chicken. Serve warm.

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 STYLE

Steps:

• Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
• Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
• Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

CHICKEN FLORENTINE ROLL-UPS

Steps:

• Heat oven to 375°F.
• Combine egg white, spinach, cottage cheese, paprika, 1/2 cup mozzarella and 1 Tbsp. Parmesan.
• Pound chicken to 1/4-inch thickness; place, smooth sides down, on work surface. Spoon spinach mixture onto chicken, spreading to within 1/2 inch of edges. Roll up, starting at one short end of each. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Spoon pasta sauce over chicken; cover.
• Bake 25 min. Sprinkle with remaining mozzarella and Parmesan; bake, uncovered, 25 min. or until chicken is done (165°F).

ITALIAN CHICKEN ROLL-UPS

Steps:

• Preheat oven to 425°. Flatten chicken to 1/4-in. thickness. Place a slice of ham and half slice of provolone cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick. , In a shallow bowl, combine crumbs, Romano cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture. , Place roll-ups, seam side down, on a greased baking sheet. Spritz chicken with cooking spray. Bake, uncovered, 25 minutes or until meat is no longer pink. Remove toothpicks. Freeze option: Wrap unbaked chicken roll-ups individually in plastic wrap; place in a large resealable freezer bag. Freeze up to 2 months. To use, completely thaw in the refrigerator. Preheat oven to 425°. Unwrap roll-ups and place on a greased baking sheet. Spritz with nonstick cooking spray. Bake, uncovered, 30 minutes or until juices run clear.

CHICKEN FLORENTINE

Steps:

• Pound chicken to 1/4-in. thickness; brush each with honey. Combine spinach and cheese; place about 2 tablespoons in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick. Place, seam side down, in a shallow pan. Cover and refrigerate for several hours. , In a shallow bowl, combine the flour, garlic salt and pepper. In another shallow bowl, beat egg and milk. Dredge chicken in flour mixture, dip in egg mixture and roll in bread crumbs. , Heat oil in a deep-fat fryer to 375°. Fry chicken, several rolls at a time, for 1-1/2 minutes or until golden brown. Place in an ungreased 13x9-in. baking dish. , Bake, uncovered, at 350° for 30 minutes or until juices run clear. Remove toothpicks before serving.

CHICKEN FLORENTINE ROLL UPS

Steps:

• 1. Preheat oven to 350 degrees. While oven is heating up, lay out cream cheese to soften. *You can also put it in a microwave safe dish for a few minutes on defrost, just to soften it up.* Chop up green onion bunch, the whole bunch, chives and onion tops. Add to the cream cheese. Shake in garlic powder to taste and mix well.
• 2. Set the cream mixture to the side, while you take out the chicken breast and pound them thin enough to roll, but not so thin that they tear apart. I usually put them in a large zip lock and pound out with the smooth side of a meat tenderizer.
• 3. Take one of the chicken breast and ice liberally with the cream cheese mixture. Then unstem spinach and place leaves on top of mixture until it is covered. Spinkle a little of Emeril's Essence on top of the spinach. Roll from the small end of the chicken in a tight roll. Once completely rolled up, place toothpicks accordingly to keep roll in place. Place in a greased baking dish and repeat steps until all chicken is rolled. Once all of the rolls are in the baking dish, spray or drizzle with a little butter *I use ICBNB Spray* then sprinkle tops with Emeril's Essence. Place in oven and bake for 1 hour and 20 minutes.