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Fen’s Award Winning Baked Chicken Florentine

It was my grandmother, Fen, who first introduced me to the magic that is Chicken Florentine. Not the creamy, overly rich versions you often find, but a vibrant, flavorful masterpiece showcasing perfectly cooked chicken enveloped in a delicate spinach and parmesan filling. I remember being a picky child, stubbornly refusing most green vegetables, but I would devour this dish, practically inhaling the spinach-packed center. This recipe is my homage to her culinary genius, a slightly tweaked and perfected version of her original, and one that has earned its share of accolades over the years.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 12
Dietary Type: N/A

Ingredients

Filling

2 tablespoons minced celery
2 tablespoons minced shallots
3 tablespoons butter
1 (10 ounce) bag fresh spinach, cut up thinly
½ cup grated parmesan cheese
¼ cup Italian seasoned breadcrumbs
1 large egg, slightly beaten

Chicken

12 boneless skinless chicken breast halves
½ teaspoon salt
¼ teaspoon pepper
½ cup butter
½ cup dry white wine or ½ cup cooking wine
5 diced roma tomatoes
1 teaspoon chicken bouillon granule
¼ teaspoon thyme
8 ounces fresh sliced mushrooms

Finishing Sauce

½ cup cream
1 tablespoon cornstarch

Equipment Needed

Large skillet
9×12 inch baking dish
Meat mallet or rolling pin
Saucepan

Instructions

To prepare the filling, begin by sautéing the minced celery and shallots in 3 tablespoons of butter over medium heat until they become tender. This typically takes about 5-7 minutes, stirring occasionally to prevent browning.
Add the thinly sliced fresh spinach to the skillet. Mix thoroughly until the spinach wilts and is warmed through. This should only take a couple of minutes. You want it cooked, but not mushy.
Remove the skillet from the heat. Stir in the grated parmesan cheese and Italian seasoned breadcrumbs. Make sure everything is well combined.
Let the mixture cool slightly before stirring in the slightly beaten large egg. The egg will help bind the mixture together.
Refrigerate the spinach filling until it firms up, about 30 minutes to an hour. This makes it easier to work with when stuffing the chicken.
Preheat your oven to 350°F (175°C).
Take the boneless, skinless chicken breast halves and flatten them with the side of a meat mallet or rolling pin until they are about ¼ inch thick. Be careful not to tear through the chicken. You want them thin enough to easily roll and cook evenly.
Place 1 heaping tablespoon of the refrigerated spinach mixture on the center of each flattened chicken piece.
Fold the chicken over the filling “envelope style,” and secure it with a plain wooden pick. This will keep the filling inside during baking.
Place the stuffed chicken breasts seam side down in a 9 x 12 inch baking dish.
Sprinkle the chicken with ½ teaspoon of salt and ¼ teaspoon of pepper.
In a separate saucepan, heat ½ cup of butter, ½ cup of dry white wine (or cooking wine), 5 diced roma tomatoes, 1 teaspoon of chicken bouillon granule, and ¼ teaspoon of thyme. Bring this mixture to a simmer.
Pour half of the sauce over the chicken in the baking dish.
Bake uncovered for 30 minutes.
After 30 minutes, baste the chicken with the remaining sauce from the saucepan.
Add 8 ounces of fresh sliced mushrooms to the pan and spread them around until they are coated with the sauce.
Return the baking dish to the oven and bake until the chicken is tender and cooked through, about 20 minutes longer. The internal temperature of the chicken should reach 165°F (74°C).
Remove the wooden picks from the chicken.
Place the chicken on a serving platter and keep it warm.
Pour the drippings and remaining sauce from the baking dish into a saucepan.
In a small bowl, blend 1 tablespoon of cornstarch with ½ cup of cream until smooth.
Slowly stir the cornstarch mixture into the sauce in the saucepan until the sauce thickens and comes to a low boil. If needed, add additional cream to thin the sauce to your desired consistency.
Season the sauce with salt and pepper to taste.
Pour the sauce over the chicken, trying to keep the tomatoes and mushrooms on top of the chicken for aesthetic purposes.
Serve the Chicken Florentine hot with buttered noodles or rice pilaf.

Expert Tips & Tricks

For extra flavor, try browning the chicken breasts lightly in a skillet before stuffing them and placing them in the baking dish.
If you don’t have white wine on hand, chicken broth can be used as a substitute.
To prevent the chicken from drying out, you can cover the baking dish with foil during the last 10 minutes of baking.
The spinach filling can be made a day ahead and stored in the refrigerator.
Use high-quality parmesan cheese for the best flavor in the filling.
If the sauce is too thick, whisk in a tablespoon or two of chicken broth to thin it out. If it’s too thin, simmer it for a few more minutes to reduce it.
Make sure the chicken is completely thawed before flattening; otherwise, it may tear.

Serving & Storage Suggestions

Serve Fen’s Award Winning Baked Chicken Florentine hot, garnished with fresh parsley. Buttered noodles, rice pilaf, or a simple salad make excellent accompaniments. Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave or oven until heated through. For longer storage, the cooked chicken can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. This chicken dish is best enjoyed fresh, as the sauce’s consistency may change slightly after freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	470 kcal	N/A
Total Fat	25.6g	39%
Saturated Fat	14.9g	74%
Cholesterol	193.2mg	64%
Sodium	631.5mg	26%
Total Carbohydrate	9.1g	3%
Dietary Fiber	1.9g	7%
Sugars	2.2g	N/A
Protein	47.5g	95%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free breadcrumbs in the spinach filling and ensure your chicken bouillon is gluten-free.
Dairy-Free: Substitute the parmesan cheese in the filling with nutritional yeast for a cheesy flavor. Use a plant-based cream alternative (like oat cream or cashew cream) for the finishing sauce.
Vegetarian: Replace the chicken with large portobello mushroom caps. Marinate the mushroom caps in a mixture of olive oil, balsamic vinegar, and Italian seasoning before stuffing them with the spinach filling.
Spicy Kick: Add a pinch of red pepper flakes to the spinach filling or the finishing sauce for a touch of heat.
Seasonal Variation: In the fall, add some roasted butternut squash cubes to the sauce for a festive twist. In the spring, incorporate some fresh asparagus tips into the spinach filling.

FAQs (Frequently Asked Questions)

Q: Can I use frozen spinach instead of fresh?
A: Yes, you can use frozen spinach. Be sure to thaw it completely and squeeze out any excess water before adding it to the recipe.

Q: Can I make this dish ahead of time?
A: Yes, you can assemble the stuffed chicken breasts ahead of time and store them in the refrigerator for up to 24 hours before baking. Add the sauce just before baking.

Q: How do I prevent the chicken breasts from drying out?
A: Flattening the chicken evenly and basting frequently with the sauce helps keep the chicken moist. Covering the baking dish with foil during the last 10 minutes of baking can also prevent drying.

Q: What if I don’t have white wine?
A: Chicken broth or vegetable broth can be used as a substitute for white wine in the sauce.

Q: Can I use a different type of cheese in the filling?
A: While parmesan cheese adds a distinct flavor, you can experiment with other cheeses like mozzarella, provolone, or asiago.

Final Thoughts

Fen’s Award Winning Baked Chicken Florentine is more than just a recipe; it’s a culinary hug, a flavorful journey back to cherished memories. I hope this inspires you to try it, experiment with variations, and create your own delicious memories around this timeless dish. And when you do, please share your feedback! After all, the best recipes are those that are shared and loved. I suggest pairing it with a crisp Pinot Grigio or a light-bodied Chardonnay to complement the richness of the dish. Enjoy!

Fen’s Award Winning Baked Chicken Florentine Recipe