Sometimes I have a hard time getting my family to eat spinach. So I have to improvise. Here's what you need for Chicken Florentine.
4-6 Thin cut boneless skinless chicken breast pounded
1/2 pound fresh baby spinach
3 tbsp extra virgin olive oil
1 small onion finely diced
2 cloves garlic crushed
1 cup fresh mushroom chopped in small pieces
1/3 cup Italian bread crumbs
1/3 cup dry white wine
1/4 cup fresh grated Parmesan cheese
1 tbsp butter
1 lemon juiced
1 tbsp fresh chopped parsley
salt and fresh ground black pepper
Heat 2 tbsp oil and add the onion and garlic. Saute until soft but not brown for 2 minutes and add the mushrooms for 3 - 4 minutes on medium heat stirring occasionally. Next add spinach in batches and saute until wilted for about 5 minutes. Transfer mixture to colander and using a spoon or spatula press on mixture to drain excess liquid. Once drained, put mixture to a large bowl and add 1/3 cup of the cheese and 1/2 of the bread crumbs, mix well and let it cool about 5 minutes.
Heat oven to 400 degrees.
Using non-stick pray, coat a casserole dish well. On a flat work surface, lay the chicken breast and place a piece of saran wrap over each breast and pound lightly until breast is about 1/3 inch thick. Try not to shred the breast by pounding to hard or too many times. Sprinkle lightly with salt and black pepper. Spread the spinach mixture over the breast and roll forming a log and tuck sides inward to avoid mixture coming out. Repeat with each breast. Make sure logs fit snug together.
Once all breast have been placed, begin making your sauce. Melt the butter, add remaining lemon juice, parsley and wine. Let simmer for 3-4 minutes then pour over chicken. Sprinkle rest of bread crumbs and Parmesan cheese over each breast and bake uncovered at 400 degrees for 25 min then lower heat to 375 for 30 more minutes. For a more golden color, broil on low for 4-5 extra minutes. Make sure not to broil too long as this can dry out the chicken. Serve hot and enjoy!!
4-6 Thin cut boneless skinless chicken breast pounded
1/2 pound fresh baby spinach
3 tbsp extra virgin olive oil
1 small onion finely diced
2 cloves garlic crushed
1 cup fresh mushroom chopped in small pieces
1/3 cup Italian bread crumbs
1/3 cup dry white wine
1/4 cup fresh grated Parmesan cheese
1 tbsp butter
1 lemon juiced
1 tbsp fresh chopped parsley
salt and fresh ground black pepper
Heat 2 tbsp oil and add the onion and garlic. Saute until soft but not brown for 2 minutes and add the mushrooms for 3 - 4 minutes on medium heat stirring occasionally. Next add spinach in batches and saute until wilted for about 5 minutes. Transfer mixture to colander and using a spoon or spatula press on mixture to drain excess liquid. Once drained, put mixture to a large bowl and add 1/3 cup of the cheese and 1/2 of the bread crumbs, mix well and let it cool about 5 minutes.
Heat oven to 400 degrees.
Using non-stick pray, coat a casserole dish well. On a flat work surface, lay the chicken breast and place a piece of saran wrap over each breast and pound lightly until breast is about 1/3 inch thick. Try not to shred the breast by pounding to hard or too many times. Sprinkle lightly with salt and black pepper. Spread the spinach mixture over the breast and roll forming a log and tuck sides inward to avoid mixture coming out. Repeat with each breast. Make sure logs fit snug together.
Once all breast have been placed, begin making your sauce. Melt the butter, add remaining lemon juice, parsley and wine. Let simmer for 3-4 minutes then pour over chicken. Sprinkle rest of bread crumbs and Parmesan cheese over each breast and bake uncovered at 400 degrees for 25 min then lower heat to 375 for 30 more minutes. For a more golden color, broil on low for 4-5 extra minutes. Make sure not to broil too long as this can dry out the chicken. Serve hot and enjoy!!
