Grilled Chicken Florentine Casserole Skillet Dinner
Back at the grill with the Kettle Pizza Accessory!
Gary House is cooking up a Cast Iron Skillet Chicken Florentine Casserole and a Blackberry Plum Crumble in the Kettle Pizza Accessory on the Cooking Everything Outdoors show.
(Closed Captioning available on this video)
Ingredients
Chicken Florentine Casserole
3 – 4 skinless, boneless chicken breast
1/4 c unsalted butter
4 oz mushrooms, sliced
1 can cream of mushroom soup
1 tbs lemon juice
1/2 c grated Parmesan cheese
2/3 cup bacon bits
1 tbs Italian seasoning
1 – 2 cup Mozzarella cheese
3 tsp minced garlic
4 c fresh spinach
1/2 c half & half
Blackberry Plum Crumble
1 1/2 c all-purpose flour
3 plums
6 oz Blackberries
3 tbs sugar
4 oz unsalted butter
2 tbs raw sugar
1 tbs cinnamon
3/4 cup orange juice
“Recipes adapted from Allrecipes.com & Wood-Fired oven cookbook”
Video Transcript:
Presenter:
Hey, everyone, today I’m going to show you that the KettlePizza accessory is not just for pizzas on the Cooking Everything Outdoors show.
Gary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.
So the first thing I want to start with is my chicken Florentine casserole.
This is just an adoption that it works really, really great in a skillet.
So I am using a 12 inch cast iron skillet.
And the first thing I need to do is get my chicken going.
Now, even before I’m going to go over the recipe with you I’m going to tell you the basis that it’s 3 pieces or 4 pieces of skinless boneless chicken breast.
That’s what I have right here.
And what I want to do is give this just a sprinkle of salt and pepper.
On one side I’m going to coat my pan and then presentation side up on my chicken.
If you have smaller chicken breast than this, then by all means squeeze for in there, that’s fine.
And some more salt.
Now the reason I’m doing it this way and jumping right into this process is because this is going to be somewhat of a lengthy cook.
And that what I’m going to do is precook my chicken first.
And then I’m going to put my blackberry plum crumble and cook that.
And then I’m going to come back and I’m going to cook my Florentine and finish it off.
So that’s why I’m doing this.
Now, my pizza kettle is really hot right now.
I’ve taken out the baking stone because I just need a little bit more clearance and I’m putting this right on the grate.
My coals are banked to the sides and to the rear.
So I’ve got this great convection oven going right now.
I’m at about 525 degrees.
And that’s a little hot but that’s going to cool down as this cooks.
And I want to basically cook this till it’s just about done.
Let’s get this in the kettle and start cooking.
So our chicken is cooking away.
Smells incredible.
Temp, as I said, it’s kind of creeping back down to where should be.
We’re looking at about 375-425 in that range to cook our chicken.
Let’s get started on our blackberry plum crumble.
This is going to be absolutely delicious.
So ingredient wise I have about 1 and 1/2 cups of flour.
I have here 3 plums that I’ve cut in 1/2.
These are red plums.
About 6 ounces of fresh blackberries, these are just monster blackberries.
They are beautiful.
3 tablespoons of regular plain refined sugar.
4 ounces of butter, unsalted.
And right here I have a tablespoon of raw sugar.
Actually, 2 tablespoons, excuse me, 2 tablespoons.
And a tablespoon of cinnamon.
3 quarter cup of orange juice.
This is pop included, all-natural orange juice.
And then I’m going to be using my 8 inch skillet.
So I’m going to use my small skillet.
I want to get a good coating of non-stick spray in there.
I’m going to layer my plums like that.
And then my blackberries.
Now, on this I want to take my raw sugar and I’m going to sprinkle that over the top.
Pour my orange juice in.
Now let’s make our crumble topping real quick.
We’re going to add our refined regular sugar.
Our cinnamon.
Give that a good mix.
And then our stick of softened butter.
And this is where we get to get in there and get messy because we got to crumble this all up with our fingers.
And we want it to look like kind of like a little sand pebbles, if you will, you know, large sand pebbles when we are done.
We’re just going to incorporate the flour into the butter.
Just keep working it in until we have it all blended into little sand pebbles.
And then what we want to do is take our mixture and sprinkle and layer our crumb topping all over it.
That is ready to go into the KettlePizza oven.
So now we want to pull our chicken out of the KettlePizza oven.
Oh yeah.
Now I flipped it over halfway through to cook to get the browning and some color on there.
See, that looks really, really nice.
So while our temperature is still hot let’s get our crumble in there.
And that should take about 35-45 minutes to cook.
So for our chicken Florentine let’s talk about the ingredients because we skipped that in the beginning.
Now you need 3-4 boneless skinless chicken breasts.
A 1/4 cup of butter, unsalted, I prefer.
This is about 4 ounces of sliced mushrooms.
And I have 1 can of cream of mushroom soup.
A tablespoon of lemon juice.
A 1/2 a cup of grated parmesan cheese.
About 2/3 of a cup of bacon bits and this is just 3 slices of bacon that I cooked up and sliced up.
And then I have here a tablespoon of Italian seasoning.
Now this is mozzarella and it’s about 1 cup.
You could use up to 2 cups just depending on how much…not monzarella, I get called on that all the time…mozzarella.
And it just depends on how much cheese you want in your recipe.
So, up to 2 cups will be just fine.
And we have 3 teaspoons of minced garlic.
So this is probably about 4 cups of fresh spinach and we’re going to use that.
I forgot one ingredient.
Half & half, we need a 1/2 a cup of half & half.
Now let’s take our chicken out of our pan or skillet.
And we are going to incorporate all those wonderful dish juices down in there.
And what I want to do is I want to add my butter.
So, all that richness is just going to be decadent in there.
And once that’s melted we will start adding our other ingredients.
Okay, so our butter is melted in there with all that chicken fat and just some incredible flavors now.
So I want to add my garlic.
My parmesan cheese.
Cream of mushroom soup.
Just keep incorporating this in there.
The hotter your skillet, the better.
And finally, our half & half.
It’s going to make a nice sauce.
Italian seasoning goes in.
Okay, now that I have this all blended up I want to remove half the sauce from my pan.
Now I want to add my spinach.
I want to mix this about just a little bit as best I possibly can.
Something like that.
I’m just going to spread those out.
We’re making a bed here.
Now, I want to add my chicken breasts.
And my bacon bits.
My sauce.
And then now we want to apply our cheese.
I am going for a lighter cheese presentation.
And that’s it.
That is ready to go back in the pizza oven.
And we’re just going to cook it for, maybe, another 20 minutes or so to incorporate all the flavors wilt down them, spinach, cooked mushrooms a bit, get all those flavors incorporated and we’re ready.
So our blackberry plum crumble is done.
It’s bubbling and oozing up through there.
The crust is browned up really, really nice.
That’s ready to rock and roll.
So now I want to get my chicken dish in there.
Start cooking that.
That’s going to take about 20 minutes to get that cheese melted and the spinach wilted and all blended together.
Our chicken Florentine is done.
Oh my Gosh.
Look at that.
That is one bubbling, oozeling pile of goodness right there.
So we made our blackberry plum crumble and our chicken Florentine casserole.
And I got to tell you, I wish you were here because this smells absolutely phenomenal.
Two super easy recipes, perfect for the KettlePizza accessory.
I hope you guys give this a try.
I hope you go and give the KettlePizza accessory unit a try.
You’re really going to like the versatility of it all.
Hey, I hope you enjoyed this episode of the Cooking Everything Outdoors show.
But without my sponsors none of this would be possible, Camp Chef and www.OutdoorCooking.com and Island Grillstone at www.IslandGrillstone.com.
Two great companies with really fantastic products.
Go visit them.
Go say hi and go buy something.
If you want to find out more about me, you can find me on Pinterest, Facebook, Twitter, YouTube, iTunes, and of course, www.Cooking-Outdoors.com where I’m always coming up with something crazy and new.
This is Gary House.
And I will see you when I see you.
