Best 6 Asiago Chicken Meatloaf Florentine Recipes

CREAMY BAKED ASIAGO CHICKEN

Steps:

• Preheat the oven to 375 degrees and spray a 9x13 pan with cooking spray. Lay the chicken inside the pan.
• Mix together all ingredients. Spread the mixture evenly over each piece so that the chicken won't dry out while baking.
• Sprinkle the top with fresh asiago on the top of the chicken.
• Bake uncovered for 45 minutes. Enjoy!

ASIAGO & ARTICHOKE CHICKEN FLORENTINE

Steps:

• 1 Cook pancetta in large nonstick skillet on medium heat 5 min. or until crisp, stirring occasionally. Drain on paper towels set aside.
• 2 Combine bread crumbs and cheese on plate. Beat egg in shallow bowl. Dip chicken in egg, then coat in bread crumb mixture.
• 3 Heat 2 tablespoons oil in same skillet on medium heat. Cook chicken 4 min. on each side or until done (165°F). Remove from skillet. Cover to keep warm.
• 4 Heat remaining oil in same skillet on medium heat; add garlic. Cook 30 seconds or until fragrant. Add spinach; toss until wilted. If desired, season with salt and ground black pepper. Remove from skillet. Cover to keep warm.
• 5 Add sauce and half the pancetta to same skillet. Bring to simmer on medium heat. Meanwhile, slice chicken.
• 6 Spoon 1/2 cup sauce mixture onto each of 4 serving plates. Top with sliced chicken and spinach, then drizzle with remaining sauce. Garnish with remaining pancetta.

CREAMY BAKED ASIAGO CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Place chicken breasts in the prepared baking dish. Whisk together Asiago cheese, mayonnaise, Greek yogurt, wine, oregano, garlic powder, onion powder, and nutmeg in a small bowl. Pour evenly over chicken breasts.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with black pepper, balsamic vinegar, and additional Asiago cheese just before serving.

MEATLOAF FLORENTINE

Steps:

• Preheat oven to 350.
• Combine tomato sauce, oregano, basil and garlic powder in a small bowl.
• In a larger bowl, mix beef, bread crumbs, egg white, salt pepper, and 1/2 the tomato sauce mixture until well combined.
• Press meat mixture onto a sheet of wax paper, making a rectangle approx.
• 8 x 10 inches.
• Spoon spinach over half.
• Place mozzarella cheese over spinach, being careful not to place too close to the edges, or your filling will leak out.
• Fold meat over so that spinach and cheese are inside.
• Pinch edges to seal.
• Place meat in shallow baking pan, on a rack or strips of aluminum foil, or some means of keeping the loaf off the pan to allow the juices to drain.
• Top with remaining tomato sauce and the parmesan cheese.
• Bake, uncovered, for 1 hour.
• Let rest for 5 to 10 minutes before slicing.
• (try the leftovers on a sandwich or kaiser roll).

FRIED CHICKEN ASIAGO W/ ARTICHOKE FETTUCCINE

Steps:

• Sauce Instructions:.
• Mix together Artichoke hearts, shallots, garlic, and mushrooms in medium sauce pan. Heat artichoke mixture on medium until mushrooms are just beginning to cook. This should take about 4 minutes. Add ½ cup Asiago cheese, 2% milk, and heavy cream. Simmer on low for 15 minutes, stirring regularly.
• In a separate pot, boil noodles for 15 minutes or until tender. When done, drain noodles and add sauce.
• Chicken Instructions:.
• Pound each chicken breast flat. Slice into 4-6 even pieces.
• Mix 1 cup shredded Asiago with ½ cup flour.
• In a separate bowl, beat eggs well.
• Heat oil on stove.
• Once oil is hot enough to fry the chicken, dip each piece in egg and then into the cheese mixture. Fry 3 to 4 pieces of chicken in the oil 5 minutes per side or until cheese is a deep golden brown and chicken is done.
• Serve chicken on top of noodles and sauce.

BOW TIES FLORENTINE

Steps:

• Cook pasta as directed on package. Meanwhile, cook and stir chicken in large nonstick skillet on medium heat 8 to 10 minutes or until cooked through. Remove from heat; cover to keep warm.
• Place cream cheese, Asiago cheese and milk in medium saucepan; cook on low heat until cream cheese is completely melted and mixture is well blended. Add spinach; cook until heated through, stirring frequently.
• Drain pasta; place in large bowl. Add chicken and cream cheese mixture; toss to coat.