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Chicken Florentine

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsNatrium, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup 40g / 1.4oz Fresh spinach leaves - (tightly packed)

  2. 1/2 cup thawed frozen spinach

  3. 1/4 cup 15g / 1/2oz Chopped onion

  4. 3 tablespoons 45ml Grated Parmesan cheese

  5. Puree from 8 cloves Caramelized Garlic - (see recipe)

  6. 6 Fresh basil leaves - chopped

  7. 1 cup 146g / 5.1oz Fresh bread crumbs

  8. 1/4 cup 59ml Mayonnaise

  9. 3 tablespoons 45ml Olive oil

  10. 1/2 teaspoon 2 1/2ml Tabasco

  11. Salt - to taste

  12. Freshly-ground black pepper - to taste

  13. 8 Chicken cutlets - (3 to 4 oz ea) - pounded lightly

  14. On both sides

  15. Lemon slices - for garnish

Instructions Jump to Ingredients ↑

  1. Place the spinach in a food processor with the onion, Parmesan cheese, garlic, and basil leaves. Blend until smooth. Place the mixture in a small bowl and add the bread crumbs, mayonnaise, 1 tablespoon of the olive oil, Tabasco, salt, and pepper.

  2. Put the chicken cutlets on a flat surface and place an equal amount of stuffing in the center of each one. Fold in the sides of the chicken cutlets; beginning at the bottom, roll them tight and secure each with a toothpick.

  3. Preheat the grill to a medium heat.

  4. Brush the chicken with some of the remaining 2 tablespoons olive oil and grill 4 to 5 minutes on each side. Use any remaining olive oil to brush the chicken occasionally. Serve with lemon slices.

  5. This recipe yields 4 servings.

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