Shhhhh… I have a confession: For a few years, we have been buying bulk chicken out of the back of a truck in a parking lot. Before you faint, let me tell you a little more. We buy from a great company called Zaycon Fresh . Yup, this is my first affiliate link, but only because I really, really love their chicken! (Not to mention that I have bought it in at least three states and it has always been of outstanding quality.) Since there are only two of us, we usually buy forty pounds (the minimum order) once a year. I vacuum seal and freeze, or can the meat. Next time we order, I will post how we do it. It is a great bargain: right now, only $1.69 per pound for boneless, skinless chicken breasts!
Although we love chicken, I am always looking for different ways to prepare it. Here’s the latest, a takeoff of Chicken Florentine:
How I made it:
I used an 8” square pan, and added 1 tablespoon olive oil and 1/4 of an onion coarsely chopped.
You may like to chop it finer but I wanted it a little bigger since I wanted to bake it.
Add about 2 inches of baby spinach leaves and toss with the onion to coat all with the olive oil. This is probably about 12 ounces or a bag of commercially available spinach. You can use any fresh spinach.
Now, let me tell you, the chicken breasts I bought from Zaycon were massive; each half weighed over a pound, so I cut each half into two pieces. So what you see here are actually one quarter of a chicken breast each, I put them into a resealable plastic bag and pounded them flat to about ¼ inch thick.
Then I put cream cheese in the middle. I sprinkled on a little of smoked paprika (but forgot to photograph it)…
Folded them and put them on top of the spinach:
I covered all of it with a home canned mushroom sauce, but you can use a commercial condensed cream soup. If you have access to golden mushroom soup it is the closest to this home canned soup. I suggest that you stir in a couple of tablespoons wine and use the soup undiluted because the spinach will release moisture while the dish is baking.
Cover with foil and bake for 20 minutes at 350 °F. Remove the foil and bake for an additional 15 minutes or until the chicken is done. Sprinkle with Queso Fresco or fresh Parmesan cheese.
Here’s the recipe:
¼ medium onion, chopped
12 ounces fresh baby spinach leaves
1 Tablespoon olive oil
1 can undiluted canned condensed mushroom soup
2 Tablespoons any kind of wine, optional
2 boneless, skinless chicken breasts
2 ounces cream cheese
1/8 teaspoon smoked paprika, optional
1 ounce Queso fresco, or Parmesan cheese
Toss the chopped onion and spinach with the oil in an 8” square baking pan. Pound the chicken breasts to about ¼ inch thickness. Cut the cream cheese into thin slices and place in the center of the chicken breasts. Sprinkle with smoked paprika. Fold the chicken breast around the cream cheese and place on the spinach mixture, folded side down. If you are adding it, mix the wine into the undiluted cream soup. Pour the soup over the chicken and cover the pan with foil. Bake at 350 °F for 20 minutes, uncover and bake for an additional 15 minutes, or until the chicken is done. Sprinkle with Queso fresco, or Parmesan cheese and serve.
Mr. M leaned over the back of my chair after dinner and said “I won’t mind if you make this again soon!”. High praise, indeed! I hope you will try this dish and let me know if you like it.