"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Florentine Recipe

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This recipe for Chicken Florentine, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eileen Foley
Added: Sunday, June 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 whole boneless chicken breasts, cut in half
1 pkg. frozen spinach, thawed and drained
1/2 onion, finely chopped
1/2 tsp. salt
1/4 tsp. garlic powder
1 can cream of chicken soup
1 tbl. Worcestershire sauce
1 tsp. parsley
1/3 c. shredded Swiss cheese

Directions:
Directions:
Line a 1 1/2 quart casserole dish leaving a 1 1/2 inch collar around the edges. Spray with Pam.
Pound chicken to flatten.
Combine spinach, onion, salt, and garlic powder. Spoon the spinach mixture into the center of the chicken breast and then roll the chicken around it. Place the rolled chicken in the casserole with the seam side down.
Combine the soup, Worcestershire sauce, and parsley together.
Bake at 350 degrees for 50 minutes. Remove from oven and sprinkle cheese over top. Bake for 10 minutes more.

Personal Notes:
Personal Notes:
Eileen had a copy of this recipe in my Mom's handwriting and it brought back memories of this specialty of my Mother's. When friends or family were under the weather, she arrived with chicken Florentine.(Ginny)

 

 

 

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