Chicken Breast Florentine |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Delicious chicken dish from Apicius, the Culinary Institute of Florence in Italy. Didn't time the cooking and prep, so times are an estimate. Ingredients:
4 chicken breast halves |
4 ounces cooked spinach |
1 ounce pine nuts |
1 ounce grated grana padano |
1 1/2 ounces olive oil |
1 garlic clove |
1 bay leaf |
2/3 cup dry white wine |
1 lemon, juice of |
salt and pepper |
Directions:
1. Pierce each chicken breast with tip of knife to make a pocket.
2. Chop the spinach. Add pine nuts and grated cheese.
3. Stuff spinach mixture into pockets of chicken and close with toothpicks.
4. In sauce pan, warm olive oil with garlic and bay leaf.
5. Add chicken and brown them all around. Season with salt and pepper.
6. Pour wine over chicken and let it evaporate.
7. Add lemon juice. Cover the pan and let chicken cook completely.
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