Wednesday, December 15, 2010

Baked Chicken Florentine

A healthy entree with mighty flavor.


Cast of characters:

Beat the eggs in a large bowl.

Add the cheese, 

chopped spinach,

chopped garlic,

 lemon juice, salt, pepper, and Italian spices.

 Mix well.

Get the chicken ready.
(I removed the skin from these chicken thighs.)

 Dredge with flour.


And coat in the spinach mixture.


Now we're going to lightly brown the coated chicken before baking.

Heat some olive oil in a large non-stick skillet or Dutch oven.

 Brown the chicken and coating on both sides, turning carefully. 


Sprinkle a little more cheese on top and
bake in a greased dish for 30-45 minutes.

Baked Chicken Florentine
Serves 4

1/4 cup flour
2 large eggs, beaten
1 cup Parmesan cheese, divided
2 cups (about 2 large handfuls) fresh spinach leaves, coarsely chopped
2 garlic cloves, minced
2 teaspoons salt
2 teaspoons dried Italian herbs (basil, oregano, thyme, etc.)
Juice of half a lemon
1 teaspoon freshly ground pepper
3 tablespoons olive oil
4 chicken thighs, skin removed*

Preheat oven to 375 degrees.

Place the flour in a bowl large enough to dredge the chicken breasts in.

Combine eggs, 3/4 cup of the Parmesan cheese, spinach, Italian herbs, lemon juice, garlic, salt, and pepper in a large bowl, blending well.  The mixture should be the consistency of pancake batter.

Place the olive oil in a large nonstick saute pan over medium-high heat.  Dredge the chicken breasts first in the flour, dusting off any excess, and then in the batter, and carefully place in the hot oil.  Saute, turning once, until just golden brown on both sides, about 3 minutes per side.

Place the chicken in a greased baking dish, sprinkle with remaining cheese, and transfer to the oven to finish cooking, 30-40 minutes.  The baking time depends on how thinly the chicken has been pounded and whether or not the meat contains a bone.  Bone-containing meat takes a little longer to cook.  To test doneness, prick meat.  Juices should run clear, not pink.

* This recipe also works very well with boneless, skinless chicken breasts, pounded lightly to thin them out.  Adjust baking time. 

Recipe adapted from The Whole Foods Market Cookbook


5 comments:

Anonymous said...

Delish. I have a chicken florentine recipe on our menu this week, too. Mmmmm!
GREAT photos! Food never looked so good :)

Caneel said...

This looks amazing! Maybe next week ... :)

Sarah Johnson said...

We made this recipe and it turned out great. It was so flavorful.

Sarah Johnson said...

We made this recipe and it turned out great. It was so flavorful.

Anonymous said...

I love the pictures! I made this recipe tonight. It was pretty straightforward to make. I'll probably make it again. Next time, I'll use half the salt though (only 1 tsp. instead of 2 tsp.).