Quick Chicken FlorentineSubmitted by: OSAUSSIE
Introductiona lighter take on the original a lighter take on the original
Two med-small chicken breasts, ~4-5 oz each
1 laughing cow cheese wedge, Garlic and Herb lite
1 cup fresh spinach, chopped finely
1TBS olive oil
Pinch Salt/pepper or no salt mrs dash seasoning
Heat cast Iron Skillet, (or cookie sheet lined in foil)in 350* oven till hot. *Note I have successfully cooked the chicken in the George Forman with the cheese slit up the rise. Cuts cooking time to about 10 minutes.
Smush about third to half cup of the finely chopped fresh spinach with half a wedge of Laughing Cow Garlic and Herb cheese with your hands till you have a compact little spinach cheese sausage.
Most people flatten chicken breasts and then roll the stuffing in the chicken and secure with a toothpick. You can do this, but I perfer a simplier and less messy method. Arrange the chicken breast it is like a tear drop shape on the cutting board. Make a slit in the bottom of the tear drop, so the chicken breast becomes like a conical tube. The slit only has to be big enough to accommodate the size of the spinach/cheese sausage. Place the cheese sausage deep inside slit and gently press the chicken breast with your hand so that the cheese and spinach is distributed evenly in the center of the chicken breast. You can use a tootepick to seal the slit if you wish.
Brush lightly with olive oil, and season with salt/pepper or no salt mrs dash.
Cook in 350* oven. Turn half way through cooking. Cook till chicken is cooked though and browned (160* with cooking themometer). ~30-35 minutes. Allow chicken to rest for a few minutes before serving - this will redistribute chicken juices and allow cheese mixture to cool a bit before serving. Cheese is very hot if served immediately.
Serve with salad or vegetables.
Number of Servings: 2
Recipe submitted by SparkPeople user OSAUSSIE.