Chicken Florentine


Sue Freeman posted 02-17-99 11:05 AM

Chicken Florentine

5 slices bacon, finely diced
1/2 Spanish onion finely diced
5 ounces mushrooms, sliced
1 T flour
1/2 cup heavy cream
10 ounce box frozen chopped spinach, squeezed dry
1/4 cup grated mozzerella cheese
salt and pepper to taste
1/2 tsp garlic powder
6 boneless chicken breast, about 6 ounces each
1 cup seasoned flour
18 toothpicks
1/4 cup veggie oil


In a large skillet begin to cook bacon until almost crisp. Drain off excess grease and add onion and mushrooms and cook until onions are tender.

Stir in some flour to absorb grease. Pour in heavy cream stirring constantly until it is the consistency of a thick sauce and allow it to cook for a few minutes.

If the spinach is in little balls from squeezing dry, break it up into the sauce and then add the grated cheese.

Season with salt and pepper and mix well.

Refridgerate and allow to cool completely. (This is a must.)

Either lay the chicken out between layers of plastic wrap and pound thin; or cut a pocket in the side of the chicken making sure you don't lay it open completely.

Divide the cold mixture among the chicken breast and roll up and secure with a toothpick or stuff the chicken pocket and secure with toothpick.

At this point chicken can be refridgerated or frozen for later use.

Preheat oven to 350 F.

Roll in seasoned flour.

Saute in a hot pan until nicely browned.

Add a splash of chicken broth, water or wine to stop the browning procedure and cover and place in 350 degree oven for 15 minutes.

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