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Chicken Florentine

5 star rating
 

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Submitted by: dbrittain3380878

 

An elegant dish for a special family gathering or dinner party-chicken bundles filled spinach and cheese in a white cream sauce.
 

Ingredients

  • Filling:
  • 2 Tablespoons minced celery
  • 2 Tablespoons minced shallots
  • 3 Tablespoons butter
  • 1 10 oz package frozen chopped spinach
  • 1/2 cup grated parmesan cheese
  • 1/4 cup seasoned bread crumbs
  • 1 large egg slightly beaten
  • Chicken:
  • 12 boneless and skinless chicken breasts (halfs)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup butter
  • 1/2 cup dry white wine
  • 1 can 14.5 oz diced tomatoes
  • 1 teaspoon chicken bouillon powder or paste
  • 1/4 teaspoon dried thyme leaves crushed
  • Finishing sauce:
  • 1/2 cup cream
  • 1 Tablespoon cornstarch
  • Snipped Italian parsley

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Method

Saute celery and shallots in 3 tbsp butter on medium heat until tender. Add thawed spinach, mix thoroughly. Remove from heat, stir in cheese and bread crumbs. Let cool slightly then add in egg. Refrigerate until firm. Preheat oven to 350 degrees. Flatten breast halfs with the side of a mallet until about 1/4 inch thick. Be careful not to tear through chicken. Place 1 heaping tablespoon of spinach mixture on center of each chicken piece, fold envelope style and secure with a plain wooden pick. Place chicken seam side down in 9 x 12 baking dish. Sprinkle with salt and pepper. Heat butter, wine, tomatoes, chicken bouillon and thyme. Pour 1/2 of sauce over chicken, bake uncovered for 30 minutes. Baste chicken with remaining sauce and return to oven and bake until chicken is tender, about 20 minutes longer. Remove wooden picks from chicken, place chicken on serving platter and keep warm. Pour drippings and remaining sauce from baking dish into saucepan. Blend cornstarch with cream and slowly stir into sauce until sauce thickens and comes to a low boil (add additional cream if needed to thin sauce). Season with salt and pepper. Pour sauce over chichen and sprinkle with parsley. Serve with saffron rice, wild rice mix, or buttered noodles.

 

Notes: Chicken can be filled ahead of time, covered and refrigerated up to 12 hours. If prefilled and refrigerated, add 10-12 minutes to cooking time. For buffet entertaining, place chicken over rice or noodles on serving platter, pour over sauce and sprinkle with parsley.

 

Number of Servings: 12

 

Submitted by: dbrittain3380878 ()

 

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