02-24-2005, 02:22 PM
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4 (7 ounce) chicken breasts (with skin)
1 cup Florentine sauce (see below)
3 ounces chopped fresh or frozen spinach
3 ounces grated Cheddar cheese
2 ounces cooked and chopped bacon
Seasoned salt to taste
2 tablespoons melted butter
If fresh spinach is used, it must be blanched. Preheat oven to 375 degrees F.
In mixing, combine spinach, bacon and cheese; set aside. Open chicken breast and sprinkle with seasoned salt. Stuff with spinach mixture. Fold and place seam side down in baking dish. Brush with melted butter and sprinkle outside with seasoned salt. Bake in preheated oven for 20 - 25 minutes. Top with Florentine sauce and serve over rice.
Florentine Sauce
2 teaspoons unsalted butter
2 teaspoons flour
3 teaspoons unsalted butter (room temp)
1 1/2 cups finely chopped onions
3 sliced medium mushrooms
2/3 cup white wine
1/4 cup chicken broth
2 chicken bouillon cubes
1 cup heavy cream
1 tablespoon diced pimentos
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives
1/4 cup fresh lemon juice
Salt and pepper, to taste
Blend together flour and 2 teaspoons of the butter; set aside.
Sauté onions and mushrooms in 1 teaspoon butter (do not allow onions to brown). Add white wine and reduce completely. Add remaining ingredients. Bring to a simmer and slowly add the flour/butter mixture a little at a time until desired thickness is achieved. Continue cooking at a simmer for 8 - 10 minutes.
Yield: 2 cups[/size][/font]
4 (7 ounce) chicken breasts (with skin)
1 cup Florentine sauce (see below)
3 ounces chopped fresh or frozen spinach
3 ounces grated Cheddar cheese
2 ounces cooked and chopped bacon
Seasoned salt to taste
2 tablespoons melted butter
If fresh spinach is used, it must be blanched. Preheat oven to 375 degrees F.
In mixing, combine spinach, bacon and cheese; set aside. Open chicken breast and sprinkle with seasoned salt. Stuff with spinach mixture. Fold and place seam side down in baking dish. Brush with melted butter and sprinkle outside with seasoned salt. Bake in preheated oven for 20 - 25 minutes. Top with Florentine sauce and serve over rice.
Florentine Sauce
2 teaspoons unsalted butter
2 teaspoons flour
3 teaspoons unsalted butter (room temp)
1 1/2 cups finely chopped onions
3 sliced medium mushrooms
2/3 cup white wine
1/4 cup chicken broth
2 chicken bouillon cubes
1 cup heavy cream
1 tablespoon diced pimentos
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives
1/4 cup fresh lemon juice
Salt and pepper, to taste
Blend together flour and 2 teaspoons of the butter; set aside.
Sauté onions and mushrooms in 1 teaspoon butter (do not allow onions to brown). Add white wine and reduce completely. Add remaining ingredients. Bring to a simmer and slowly add the flour/butter mixture a little at a time until desired thickness is achieved. Continue cooking at a simmer for 8 - 10 minutes.
Yield: 2 cups[/size][/font]