How to Make Chicken Breast Florentine

Boneless Skinless Chicken Breast Florentine


   Chicken breast florentine is an easy dish which can be prepared in little time. Purchase enough boneless skinless chicken breast to serve your party, 1 boneless breast half per person. If you don't have sharp knives at home ask your butcher to butterfly the breasts to create a stuffing pocket. Lay the breasts out on a cutting board opened up to expose the pocket.  Place one thin slice of mozzarella cheese inside the pocket. Next place just enough baby spinach inside the pocket to be able to fill yet still fold over.

Butterflied Boneless skinless chicken breast halves with mozzarella cheese and baby spinach

Fold the chicken breast over and secure using butcher twine. 2 ties per breast should be sufficient.



The chicken can now be lightly seasoned with salt and pepper. Preheat a large skillet or saute pan and add 3 tablespoons of extra virgin olive oil. Add the chicken to the pan and lightly brown on both sides. Remove from heat and place into a glass baking dish. Cover with your choice of tomato sauce, tomato soup, or cream of mushroom soup. Cover and place into a preheated 350 degree oven to finish. Bake for 40 minutes. Serve with white or brown rice.












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