Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.



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Stuffed Chicken Florentine

Maggiano's Little Italy Recipe

Serves 2

3 ounces ricotta cheese
1 ounce fresh spinach, cut 3/4 inch
4 ounces shredded mozzarella cheese
1/4 teaspoon minced garlic
3 ounces asiago cheese
2 (4 oz.) boneless chicken breasts
1 cup seasoned all purpose flour (add your favorite herbs and spices to flour)
1 cup seasoned bread crumbs
1 egg
2 tablespoons water
1 tablespoon canola oil

Filling:  Combine ricotta, spinach, 2 ounces mozzarella cheese, minced garlic and asiago cheese in a mixing bowl and mix until well incorporated. Set aside.

Stuff Chicken:  Butterfly chicken without cutting all of the way through.  Gently pound so the chicken is easy to fill and seal.  Split the filling mixture in half.  Put half of the filling in one chicken breast and repeat. Fold over the chicken breast to ensure that you are securing the mixture inside.

Put seasoned flour in a flat and shallow dish.  Whisk the egg and the water together in separate container. Place seasoned breadcrumbs in a separate shallow dish or plate. Dredge your chicken stuffed with the spinach filling in your seasoned flour, then your egg wash, and then your bread crumbs ensuring total coverage.  Repeat for the other chicken breast.

Cook Chicken:  In a saute pan or griddle, add canola oil.  Cook on one side about 3 minutes until golden brown.  Flip and cook and additional 3 minutes.  Pull from the sauté pan and place on a baking sheet.  Cover with remaining 2 oz shredded mozzarella and bake at 350 degrees for about 2 minutes or until center is 165 degrees.

Notes:  Maggiano's serves the Stuffed Chicken Florentine with angel hair pasta and a white wine garlic cream sauce with spinach, tomatoes, and onions. Try this with your favorite pasta or favorite seasonal vegetables.

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