Chicken Florentine
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Chicken Florentine

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  • Chicken Florentine

    Another one of my all time favorite recipes that’s been with me forever. A perfect specimen of Spa Cuisine which you can make right in your very own kitchen.  Spa Cuisine is healthy, low calorie, beautiful looking, and most of all, delicious tasting gourmet food. Made this for the first time back in my newlywed-ish days, living in our tiny apartment. Circa 1995 maybe?  Husband was impressed. Also made it at least once in the earlier days living at Park Ridge.

    1 + ¼      tbsp. olive oil

    1              onion, finely chopped

    1              carrot, peeled and shredded

    1              garlic, finely chopped

    1 + ½      tsp. basil

    1 + ½      tsp. grated lemon zest

    ¼ + ¼     tsp. pepper

    1              10 oz. pkg. frozen spinach, chopped, thawed, and squeezed dry

    1/3          c. dry white wine

    1              tbsp. lemon juice

    1/2          c. fine dry bread crumbs

    1              c. ricotta cheese

    1/2          c. Parmesan cheese

    1              egg, lightly beaten

    6              boneless, skinless chicken breast halves

    Preheat oven to 350º F.  Heat ¼  tbsp. of the oil in a skillet over medium heat.  Add onion, carrot, garlic, 1 tsp. of the basil, 1 tsp. of the lemon zest, and ¼ tsp. of the pepper.  Cook 8 minutes or until tender.  Add spinach,  2 tbsp. of the wine, and lemon juice.  Cook 3-4 minutes or until all liquid is absorbed.  Remove from heat.  Cool 15 minutes.  Transfer mixture to bowl;  stir in bread crumbs, ricotta cheese, Parmesan cheese, and egg.  Divide Spinach mixture equally among all chicken breast halves.  For each chicken breast half, ensure breast is completely opened out and lying flat. Place mixture on top of chicken, mounded to one side to within ¼ ” of edge of breast.  Fold the other half of the breast to seal in filling.  Seal edges with toothpicks.  Repeat process for all of the chicken breast halves.  Season  with remaining lemon zest, basil, and pepper.  Using the same skillet, spray with non stick cooking spray.  Heat remaining oil over medium high heat.  Brown chicken on all sides, 8-10 minutes.  Transfer to baking dish.  Pour remaining wine over chicken.  Bake 25 minutes or til juices run clear.  Remove toothpicks from chicken .  Slice each stuffed chicken breast half horizontally into ¼ ” pieces and serve.  Serves 6.

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