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Blue Bayou Chicken Florentine




Source of Recipe


recipegoldmine


List of Ingredients




4 (7 oz.) chicken breasts (with skin)
1 C. Florentine sauce (see below)
3 oz. chopped fresh or frozen spinach
3 oz. grated cheddar cheese
2 oz. cooked and chopped bacon
Seasoned salt to taste
2 T. melted butter



Recipe



If fresh spinach is used, it must be blanched. Preheat oven to 375ºF.

In mixing, combine spinach, bacon and cheese; set aside. Open chicken breast and sprinkle with seasoned salt. Stuff with spinach mixture. Fold and place seam side down in baking dish. Brush with melted butter and sprinkle outside with seasoned salt. Bake in preheated oven for 20 - 25 minutes. Top with Florentine sauce and serve over rice.

Florentine Sauce
2 tsp. unsalted butter
2 tsp. flour
3 tsp. unsalted butter (room temp)
1 1/2 C. finely chopped onions
3 sliced medium mushrooms
2/3 C. white wine
1/4 C. chicken broth
2 chicken bouillon cubes
1 C. heavy cream
1 T. diced pimentos
1 tsp. chopped fresh parsley
1 tsp. chopped fresh chives
1/4 C. fresh lemon juice
Salt and pepper, to taste

Blend together flour and 2 teaspoons of the butter; set aside.

Sauté onions and mushrooms in 1 teaspoon butter (do not allow onions to brown). Add white wine and reduce completely. Add remaining ingredients. Bring to a simmer and slowly add the flour/butter mixture a little at a time until desired thickness is achieved. Continue cooking at a simmer for 8 - 10 minutes. Yield: 2 cups