Best 2 Crispy Chicken Florentine Melt Recipes

CHEESY CHICKEN FLORENTINE CASSEROLE

Cheesy Chicken Florentine Casserole image

My boyfriend prefers to boil and shred the chicken, but I think the consistency is better when you get to cut into a piece of chicken, surrounded by cheese and a creamy spinach sauce. One of my absolute favorite meals.

Provided by Kaylee Sawyer

Categories Chicken Casserole

Time 55m

Yield 4

Number Of Ingredients 13

Ingredients

4 (4 ounce) skinless, boneless chicken breast halves
½ cup unsalted butter
2 tablespoons unsalted butter
2 cups shredded Parmesan cheese
1 ½ pints heavy cream
1 (10.5 ounce) can condensed cream of broccoli soup
3 tablespoons chopped fresh oregano, or to taste
2 tablespoons chopped fresh basil, or to taste
2 tablespoons chopped fresh parsley, or to taste
1 teaspoon garlic powder, or to taste
salt and ground black pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded mozzarella cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts on a parchment-line baking sheet.
Bake in the preheated oven until just light pink, 15 to 20 minutes; they will not be fully cooked.
While the chicken is cooking, melt 1/2 cup plus 2 tablespoons butter in a skillet over medium heat. Stir in Parmesan cheese until melted. Add heavy cream, condensed soup, oregano, basil, parsley, garlic powder, salt, and pepper. Reduce heat to low and cook until thickened, about 5 minutes.
Arrange spinach over the bottom of a 9-inch square baking dish. Pour about 1 1/2 cups sauce over the spinach, then arrange chicken breasts over top. Cover with remaining sauce and sprinkle with mozzarella cheese.
Return to the oven and bake until bubbly and lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 1386.3 calories, Carbohydrate 19.2 g, Cholesterol 453.4 mg, Fat 120.1 g, Fiber 2.8 g, Protein 60.5 g, SaturatedFat 73.4 g, Sodium 1660.3 mg, Sugar 3.3 g

CHICKEN FLORENTINE IN PUFF PASTRY

Chicken Florentine in Puff Pastry image

While looking in the fridge to decide on something to make with chicken breast, I looked in the freezer and saw some pastry sheets and frozen spinach. My wife loves beef and salmon Wellington, so I thought why not chicken? It turned out excellent! Impress your friends with this one. Top with a Bearnaise or Hollandaise sauce.

Provided by L Glenn Harvey

Categories Chicken Main Dishes

Time 1h

Yield 3

Number Of Ingredients 13

Ingredients

1 (10 ounce) package frozen chopped spinach
3 (5 ounce) skinless, boneless chicken breast halves
1 large egg
1 tablespoon water
1 sheet frozen puff pastry, thawed
1 tablespoon butter, or as needed
1 clove garlic, minced
1 tablespoon lemon juice
1 tablespoon mayonnaise
1 tablespoon grated Parmesan cheese
1 teaspoon ground thyme
salt and ground black pepper to taste
3 slices provolone cheese

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Place spinach in a microwave-safe bowl. Cover and microwave on medium power for 6 minutes. Remove cover and stir. Remove to a strainer and let cool.
While the spinach is cooking, butterfly the chicken without cutting all the way through. Whisk egg and water together in a small bowl. Unfold pastry sheet and cut down the folds to make 3 equal pieces.
Melt butter in a large skillet over medium heat and add chicken. Saute until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. Remove to a plate.
Squeeze spinach to remove excess water. Combine spinach with garlic, lemon juice, mayonnaise, Parmesan cheese, thyme, salt, and pepper; mix well.
Put 1/3 of the spinach mixture in each open chicken breast and top with a 1 slice of provolone cheese. Fold the top of each chicken breast in order to sandwich the spinach and cheese in between. Place each chicken breast on a piece of puff pastry; wrap the pastry around the breast and tuck underneath to seal. Transfer to the prepared baking sheet and brush with egg wash.
Bake in the preheated oven until pastry is golden brown, about 30 minutes.

Nutrition Facts : Calories 827.8 calories, Carbohydrate 42.2 g, Cholesterol 175.4 mg, Fat 51.7 g, Fiber 4.2 g, Protein 48.9 g, SaturatedFat 17.4 g, Sodium 691.3 mg, Sugar 1.7 g

Tips:

For the best results, use day-old bread. This will help the sandwich hold together better.
If you don't have a panini press, you can grill the sandwich in a skillet over medium heat.
To make the sandwich even more decadent, add a slice of cheese to the top before grilling.
Serve the sandwich immediately with your favorite sides.

Conclusion:

The Crispy Chicken Florentine Melt is a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. With its crispy chicken, creamy spinach, and melted cheese, this sandwich is sure to be a hit with everyone who tries it. So next time you're looking for a satisfying and flavorful meal, give the Crispy Chicken Florentine Melt a try!