Chicken Breast Florentine - Cincinnati News, FOX19-WXIX TV

Chicken Breast Florentine

Chicken Breast Florentine

  • 4 boneless skinless chicken breasts (meat dept)
  • 1/2 cup of artichoke hearts (grocery dept)
  • 1 cup of fresh spinach (produce dept)
  • 12 pieces of roasted tomatoes (olive bars)
  • 3 tablespoons of roasted garlic (produce dept)
  • 4 tablespoons of shredded parmesan cheese (cheese dept)
  • 1/2 cup of mascapone cheese (cheese dept)
  • Herb de Provence (grocery dept) -to cover
  • Lawry's Garlic Salt- sprinkle
  • White wine-for baking
  1. Pound out the chicken breasts to an even thickness; about 1/4 to 1/2 inch. 
  2. In a mixing bowl or Cuisinart, mix the artichoke hearts, roasted tomatoes, roasted garlic, parmesan cheese and mascapone cheese on the pulse setting-do not puree the mixture-just incorporate. 
  3.  Rough chop the spinach and add it to the stuffing mixture. 
  4. Spoon in equal amounts of the filling in the center of the chicken and roll it creating a "stuffed" chicken breast. Sprinkle with a generous amount of the Herb de Provence and a small amount of the Garlic Salt. 
  5.  Place in a baking pan with about a 1/8 inch of white wine in the pan; place in a 325 degree oven until the chicken has reached an internal temperature of 165 degrees. 
  6.  Allow to rest for a minute before slicing.

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