Friday, September 21, 2012

Gimme 5: Stuffed Chicken Florentine


These ingredients come from Jen B. in Los Angles, CA

Ingredients:
Chicken
Shredded Cheese
Spinach
Cucumbers
Bread

Essentials:
Olive Oil
Vinegar
Garlic
Salt & Pepper

Stuffed Chicken Florentine w/ Marinated Cukes.

*Preheat oven to 425 degrees

The Cukes:
In a sealable container, combine ½ c vinegar, ¼ c oil, 1 tbsp sugar and a bit of black pepper.
Mix together, add sliced cucumbers and onions if you have them. Seal and let marinate in fridge while you prepare the chicken.

Stuffing:Depending on how many pieces of chicken you have, use either half or whole loaf of bread.
2 chicken breasts = ½ loaf, 4 breasts=whole loaf.

Break-up bread into small bits and place in mixing bowl.
Add chopped spinach.
Add a small amount of water until bread is damp and you can mold bread together. You’ll usually use a bit less than ½ c water.
Add salt and pepper to taste.
Add chopped garlic, about 2 cloves.
Knead together with hands.

Chicken:Pound chicken out flat and thin.
Add stuffing onto chicken and roll up. You can hold it together with toothpicks if you need to.
Heat a skillet on high heat w/some olive oil.
Pan sear chicken until golden brown.
Place chicken on baking dish, sprinkle with shredded cheese and bake for 15minutes.

Plate the chicken with your marinated cucumbers, and there, you’re done!