Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Baked Chicken And Shrimp Florentine
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- #118173
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 pound unpeeled medium-size fresh shrimp
flour, for dredging
4 chicken breast halves, skinned and boned, cut into bite-size pieces
1/4 teaspoon garlic powder
1/4 teaspoon pepper
3 tablespoons olive oil
2 tablespoons butter
1 tablespoon pesto
1/2 cup dry white wine
2 packages (10 ounce size) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounce size) cream cheese, cubed
2 tablespoons butter
1/4 cup grated Parmesan or Romano cheese
1 can cream of mushroom soup, undiluted
1 can cream of celery soup, undiluted
2 tablespoons fine, dry breadcrumbs
Garnish
halved lemon slices
additional cooked shrimp
fresh parsley sprigs
directions
Peel and devein shrimp. Set shrimp aside.
Sprinkle chicken with garlic powder and pepper, and dredge in flour. Saute in olive oil until browned. Add shrimp and saute until shrimp starts to turn pink. Stir in pesto and toss until chicken and shrimp are coated.
Combine wine, cream cheese and 2 tbsp butter in a heavy saucepan. Cook over medium heat, stirring constantly, until melted. Remove from heat and stir in cheese and spinach. Stir in soups. Gently stir in spinach mixture, chicken and shrimp.
Spoon into a lightly greased 12- x 8- x 2-inch baking dish. Sprinkle bread-crumbs on top. Bake at 350 degrees F for 35 to 40 minutes or until heated.
If desired, garnish with lemon slices, cooked shrimp, and parsley.
added by
sgre52160
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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