Chicken Breasts Florentine Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), diced | |
| Garlic | 1 Clove (5gm) | |
| Mushrooms | 1/2 Cup (16 tbs), chopped | |
| Spinach - 1/2 cup, well-drained cooked, chopped | ||
| Part-skim ricotta cheese - 1/2 cup | ||
| Salt | 1/2 Teaspoon, divided | |
| Oregano leaves | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon, divided | |
| Chicken breasts - 4 skinned and boned (4 ounces each), pounded to 1/4-inch thickness | ||
| Margarine | 1 Teaspoon | |
| Plain bread crumbs | 1 Tablespoon, dried | |
| Dry white table wine - 2 tablespoons plus 2 teaspoons | ||
Directions
GETTING READY
1) Preheat the oven to 350°F.
MAKING
2) In a 10-inch skillet sprayed with non-stick cooking spray, saute the onion and garlic, stirring constantly and cook, until softened.
3) Stir in the mushrooms and saute for about 5 minutes until browned.
4) Turn off the heat and stir in the spinach, cheese, 1/2 teaspoon salt, oregano and 1/2 teaspoon pepper.
5) Sprinkle the chicken breasts evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper.
6) Spread 1/2 of spinach mixture over each breast, leaving 1/2-inch border on all sides, roll the chicken breasts crosswise and secure each with small skewers.
7) In a 11 x 7 x 2-inch baking dish sprayed with non-stick cooking spray, place the chicken rolls.
8) In a small skillet, melt the margarine, stir in the bread crumbs, then sprinkle the mixture evenly over the chicken rolls.
9) Add wine into the baking dish, cover with a foil and bake in the preheated oven for 20 minutes.
10) Remove the foil and bake for another 8 to 10 minutes, until the biscuits are golden.
SERVING
11) Serve immediately on individual serving plates.
1) Preheat the oven to 350°F.
MAKING
2) In a 10-inch skillet sprayed with non-stick cooking spray, saute the onion and garlic, stirring constantly and cook, until softened.
3) Stir in the mushrooms and saute for about 5 minutes until browned.
4) Turn off the heat and stir in the spinach, cheese, 1/2 teaspoon salt, oregano and 1/2 teaspoon pepper.
5) Sprinkle the chicken breasts evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper.
6) Spread 1/2 of spinach mixture over each breast, leaving 1/2-inch border on all sides, roll the chicken breasts crosswise and secure each with small skewers.
7) In a 11 x 7 x 2-inch baking dish sprayed with non-stick cooking spray, place the chicken rolls.
8) In a small skillet, melt the margarine, stir in the bread crumbs, then sprinkle the mixture evenly over the chicken rolls.
9) Add wine into the baking dish, cover with a foil and bake in the preheated oven for 20 minutes.
10) Remove the foil and bake for another 8 to 10 minutes, until the biscuits are golden.
SERVING
11) Serve immediately on individual serving plates.
Chef
