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August 8, 2011
Chicken Florentine
Chicken From The Oven
Prep time:
20 minutesCooking time:
30 minutes“Store butter in the freezer to keep it fresh longer. It will keep for up to 2 months. Wrap any leftover butter in heavy-duty plastic wrap before returning to the freezer.”
Ingredients
Serves 4
- 4 skinless, boneless chicken breasts (6 ounces each)
- 1 (9-ounce) package frozen chopped spinach, thawed
- 4 mushrooms, chopped
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 3 tablespoons butter, divided
- 2 slices day-old bread, crumbled
- Salt and pepper
Directions
1
Preheat oven to 325°F. Pound chicken to 1/4-inch thickness between plastic wrap; set aside. Drain spinach and squeeze dry; set aside.
2
Sauté mushrooms, celery and onion in 2 tablespoons butter in skillet over medium heat for 4 minutes. Add spinach and bread; add salt and pepper. Mix well.
3
Spoon stuffing onto chicken. Overlap ends to enclose filling and secure with toothpicks. Place in a lightly greased baking dish. Brush with remaining butter.
4
Bake for 30 minutes or until chicken is cooked through. Remove toothpicks. Cut into slices.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
To save time required to clean and stem mushrooms, buy the pre-sliced mushrooms available in the produce section of the supermarket.
Great Pairings
Bow Ties Italiano
Bow tie pasta, also called farfalle, can be less expensive when bought in bulk. Since the pasta is dried, it will keep for several months if stored in an airtight plastic bag or canister.
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