Chicken Florentine

INGREDIENTS
3 boneless skinless chicken breast pounded thin
1 package of fresh baby spinach
1 clove garlic smashed
2-3 tbs Olive oil
Salt and pepper
1/4 cup fresh grated parmesan
1/2 cup white wine
METHOD:  Place 1 tbs oil in a large pot and add garlic. Cook a minute or two and add the spinach. Cover and cook on low for about 10 mins or until spinach has cooked down. Remove from pan and squeeze excess water from it. Lay out the chicken breasts and add salt and pepper. Next, divide the spinach between the three pieces. Also divide the parmesan between the chicken and place on top. Beginning with the thinnest end, roll up and hold together with toothpicks. Heat another 1-2 tbs of oil in the same pot that you cooked the spinach in. Add the rolled chicken breasts and cook on med-low until all sides are browned. Cover and cook through for another 10-15 mins depending on the size of your breasts 🙂 In the last few minutes, add the white wine to deglaze the pan. Remove the chicken and allow to rest for a few minutes before slicing each breast into four pieces each. Add a little water to the pan juices and finish scraping all the tasty bits off the bottom. Pour the pan juices over the sliced chicken and serve!
COURSE: Dinner
PREPARATION TIME: 15 Minutes
COOKING TIME: 30 Minutes

 

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