Stuffed Chicken Florentine
Submitted by: tjjrdc
Chicken breast halves are cooked, boned and topped with tomato slices, roasted garlic, spinach, mushrooms and provolone cheese slices.
Ingredients
- 2 large whole chicken breasts
- 1 bag fresh baby spinach
- 1 head roasted garlic cloves (mashed)
- 2 fresh firm red tomatoes (sliced)
- 2-4 fresh large white mushrooms (sliced)
- 1/2 pound provolone cheese (slices)
- 1 stick of real butter (melted)
- 1 cup chicken stock (reduced-sodium)
- 1 cup white wine (not "cooking wine")
- Salt & pepper to taste
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Method
First cut whole chicken breast in half, giving you 4 servings. Boil them in water with a little salt until just tender. Remove from water and let cool enough to remove the bones. Leave the chicken stock to use later. In a large saute pan, pour in some of the chicken stock and bring it up to heat. Place each boneless chicken breast in bottom of pan, skin side down. Cover with lid and simmer about 5 minutes. Remove lid and place a layer of the sliced tomatoes on each breast. Sprinkle the roasted mashed garlic around the pan, and also some on top of each chicken breast. Place lid back on for 1-2 minutes more. Remove the lid and top each breast with the fresh baby spinach. Place the lid back on for another 1-2 minutes. Remove lid again and place the next layer with the sliced mushrooms. Place the lid back on for another 1-2 minutes. Remove the lid again, and this time, top the chicken with some of the melted butter and splash the chicken with the white wine. Place the lid back on for another 2-3 minutes. Next, remove the lid and place a slice or two of the provolone cheese on top of each chicken breast. Place the lid back on to continue to simmer for another 1-2 minutes until the cheese is nice and melted. Serve each stuffed chicken breast on an individual plate, and watch the "goooyness" of it all appear. Then top each with some of that great juice.
Notes:
Number of Servings: 4
Submitted by: tjjrdc ( See all of tjjrdc Recipes )
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