This is an unusual chicken meal, which is nice for a change. I really enjoyed this dish with a side of steamed veggies and homemade applesauce. How will you enjoy yours? We ate this over pasta as my husband is a huge pasta lover rather than a rice eater. It was very good and filled everyone up, nicely.
I mean, let’s face it, something called “unstuffed chicken florentine” just sounds hard to make. Once everything was ready, my family and I sat down to dinner, and boy was it ever good! I am so glad I took the plunge from my comfort zone and made this delicious meal. Enjoy!
Ingredients
6 boneless, skinless Tyson chicken breasts, rinsed and patted dry
6 strips Hormel bacon
1 stick Land O Lakes butter, divided
2-3T Bertolli olive oil
3 cloves garlic, minced
1 small onion, chopped
8oz mushrooms chopped(rather than sliced)
1/2lb fresh spinach, roughly torn
1 1/2 cups 1/2 and 1/2
1/2 cup white wine or chicken stock
2T Argo cornstarch
1/2 cup Kraft parmesan cheese, shredded or grated
Morton salt and McCormick pepper
Instructions
Salt and pepper both sides of chicken and wrap each breast with a piece of bacon, securing with a toothpick.
In skillet, lightly brown chicken in olive oil, about 5 minutes, each side, depending on thickness.
Meanwhile, in another, larger, pan, melt butter(6T) and add onion, garlic and mushrooms.
Cook about 5 minutes or so, until veggies are just tender.
Add cornstarch to make roux(so cook and stir until thick and bubbly)
Add wine or stock and cook about 3 minutes, until slightly thickened.
Add 1/2 and 1/2 and stir to combine.
Add spinach and cheese and cook another few minutes just til spinach cooks down slightly and cheese melts.
Place chicken breasts in sprayed or buttered(why the hell not! 😉 glass 9X13 dish and carefully pour sauce over them.
Bake at 350 for about 30 minutes, or until chicken reaches 160, internal temp.
Let rest for a few minutes for chicken to cook a bit more and sauce to thicken.
Serve with rice, pasta, or, as we did, with mashed potatoes.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Please note that we think waterlogged chicken is the culprit to why a couple of the dishes have come out thinner sauced… if you’re concerned about this happening, simply up the cornstarch. It won’t hurt it to be thicker!