Chicken Florentine Recipe
Chicken Florentine a lovely chicken dish that has a unique and incomparable taste. This Chicken Florentine recipe is fantastic and I often use it for dinner parties.
Ingredients
1 small chicken, about 2 to 21/2 pounds
Salt
2 tablespoons olive oil
1 medium onion
2 cloves garlic
4 small tomatoes
4 stuffed green olives
1/8 teaspoon thyme
1/2 teaspoon dried basil
1 teaspoon oregano
Pinch of celery salt
Freshly ground black pepper to taste
4 bay leaves
Directions
Cut chicken into 4 pieces.
Rub with salt.
Place each piece on large piece of aluminum foil that has been brushed with olive oil.
Sprinkle any leftover olive oil over chicken pieces.
Dice onion.
Mince garlic.
Peel and seed tomatoes; cut into cubes.
Chop, olives.
Mix these ingredients; season with thyme, basil, oregano, celery salt and pepper.
Divide mixture evenly; spread over 4 chicken pieces.
Top each with a bay leaf.
Close aluminum foil loosely oyer chicken.
Place on oven tray; place in preheated 450°F toaster oven.
Bake for 35 minutes.
Open aluminum foil; bake for another 15 minutes at 400°F (or bake until chicken is done).
Remove bay leaves before serving.
Rub with salt.
Place each piece on large piece of aluminum foil that has been brushed with olive oil.
Sprinkle any leftover olive oil over chicken pieces.
Dice onion.
Mince garlic.
Peel and seed tomatoes; cut into cubes.
Chop, olives.
Mix these ingredients; season with thyme, basil, oregano, celery salt and pepper.
Divide mixture evenly; spread over 4 chicken pieces.
Top each with a bay leaf.
Close aluminum foil loosely oyer chicken.
Place on oven tray; place in preheated 450°F toaster oven.
Bake for 35 minutes.
Open aluminum foil; bake for another 15 minutes at 400°F (or bake until chicken is done).
Remove bay leaves before serving.
