"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Florentine Recipe

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

Uncle Sam and Aunt Mary Grace
Added: Wednesday, July 16, 2008


3 lbs. chicken breast tenderloins
1 c. onion, chopped
4 T. flour
1/2 stick butter
1 1/2 c. milk (approximately)
1 pkg. frozen spinach, chopped
1 jar pimentos, optional
1 c. Parmesan cheese
Salt and pepper to taste
Garlic powder, parsley and basil to taste

Preheat oven to 350F.
1. In a saucepan, saute onion and butter until translucent. Add flour and mix until smooth.
2. Slowly add milk until it forms a cream sauce.
3. Add spinach and pimentos (optional) and cook 5 minutes. Set aside.
4. In a large bowl mix together the cheese and seasoning.
5. Slice each chicken tenderloin at an angle across the grain into thin slices.
6. Roll chicken pieces into cheese mixture and lay out in a large lasagna dish. Spread spinach cream sauce over the entire dish.
7. Sprinkle any remaining cheese mixture over the top before baking at 350F for 35 to 40 minutes.

Number Of Servings:
Number Of Servings:
Approximately 8




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