Stuffed Chicken Florentine
Stuffed Chicken Florentine
By Cap'n RonPrep time: Cook time: Total time: Yield: 6 - 8 servings
Moist chicken and a creamy filling made this a terrific meal. Served along with my version of Puttanesca, it was terrific. You'll be a hero (or heroin) to your guests when you serve them this Stuffed Chicken Florentine.
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Filling
- 1 Small Box, Frozen, Chopped Spinach
- 1 Pound, While Milk Ricotta Cheese
- 1 Cup, Parmesan Cheese, not fresh
- 1/2 Cup, Finely Shredded Mozzarella Cheese, optional
- 3 Large, Chicken Breasts
Breading
- 2 Large, Eggs
- 2 Tablespoons, Milk
- 1 Cup, Flour
- 1/2 Teaspoon, Butt Kickin' Spice Blends, Italian Seasoning
- 1 Cup, Seasoned Bread Crumbs
- 1/3 Cup, Parmesan Cheese
- 1 Tablespoon, Butt Kickin' Spice Blends, Italian Seasoning
- Vegetable Oil, for frying
1. The Filling:
If you forgotten to thaw out the spinach, you can do as I did. Place the frozen spinach in a Teflon pan, turn the heat to medium / low, and cover. 5-10 minutes later the spinach will be thawed.
2. Mix the spinach with the cheese, parmesan cheese, and the optional mozzarella cheese. The mozzarella cheese will make for a creamier finished product.
3. Mix the spinach with the cheese, parmesan cheese, and the optional mozzarella cheese. The mozzarella cheese will make for a creamier finished product.
4. It should be fairly dry. The parmesan cheese will soak up any excess moisture from the Ricotta.
5. Prep the chicken by first rinsing it under cold water. Dry it before continuing.
Slice the chicken to make it thinner. To pound it thin, place each half breast between 2 plastic storage bags, and pound with a meat mallet until each piece is a little thinner than 1/4".
Coat each pounded piece of meat with the filling, roll up, and secure the end with a toothpick.
6. Place the eggs into a small bowl, whisk, then add the milk, and whisk again until smooth. Adding the milk makes a thinner batter, and helps to emulsify the eggs.
Mix up the flour with the Italian Seasoning, and the Bread Crumbs with the parmesan cheese, and the seasoning.
7. Dip one chicken roll in the flour, shake off any excess, then dip in the egg mixture being sure to coat the ends. I do this with my left hand, as this one will become the "wet" hand. Place it in the bread crumb mixture.
Use your right hand to coat the roll with the bread crumbs, being sure to coat the ends. Coating the ends will help to keep the chicken crispy by keeping any oil from going into the interior of the roll.
8. Place about 3/8" of vegetable oil in a large fry pan, and preheat until the oil is about 325 degrees. Too high, and you'll risk burning the outside. Don't crowd the pan, and turn them so they brown and crisp evenly.
9. Place them on a parchment lined sheet pan, and cook for about 20 minutes in a pre-heated oven, for 20- 25 minutes.
10. You can do all of the above without baking them well ahead of service, just cover and refrigerate until your ready to bake. I did these the day before to make it a lot easier to cook dinner.
I had plenty of time to prep the Puttanesca so I could cook it while the chicken rolls were cooking. The only thing you'll do different is cook the Chicken for 30 minutes instead of the 20 minutes shown above.
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If you forgotten to thaw out the spinach, you can do as I did. Place the frozen spinach in a Teflon pan, turn the heat to medium / low, and cover. 5-10 minutes later the spinach will be thawed.
2. Mix the spinach with the cheese, parmesan cheese, and the optional mozzarella cheese. The mozzarella cheese will make for a creamier finished product.
3. Mix the spinach with the cheese, parmesan cheese, and the optional mozzarella cheese. The mozzarella cheese will make for a creamier finished product.
4. It should be fairly dry. The parmesan cheese will soak up any excess moisture from the Ricotta.
5. Prep the chicken by first rinsing it under cold water. Dry it before continuing.
Slice the chicken to make it thinner. To pound it thin, place each half breast between 2 plastic storage bags, and pound with a meat mallet until each piece is a little thinner than 1/4".
Coat each pounded piece of meat with the filling, roll up, and secure the end with a toothpick.
6. Place the eggs into a small bowl, whisk, then add the milk, and whisk again until smooth. Adding the milk makes a thinner batter, and helps to emulsify the eggs.
Mix up the flour with the Italian Seasoning, and the Bread Crumbs with the parmesan cheese, and the seasoning.
7. Dip one chicken roll in the flour, shake off any excess, then dip in the egg mixture being sure to coat the ends. I do this with my left hand, as this one will become the "wet" hand. Place it in the bread crumb mixture.
Use your right hand to coat the roll with the bread crumbs, being sure to coat the ends. Coating the ends will help to keep the chicken crispy by keeping any oil from going into the interior of the roll.
8. Place about 3/8" of vegetable oil in a large fry pan, and preheat until the oil is about 325 degrees. Too high, and you'll risk burning the outside. Don't crowd the pan, and turn them so they brown and crisp evenly.
9. Place them on a parchment lined sheet pan, and cook for about 20 minutes in a pre-heated oven, for 20- 25 minutes.
10. You can do all of the above without baking them well ahead of service, just cover and refrigerate until your ready to bake. I did these the day before to make it a lot easier to cook dinner.
I had plenty of time to prep the Puttanesca so I could cook it while the chicken rolls were cooking. The only thing you'll do different is cook the Chicken for 30 minutes instead of the 20 minutes shown above.