Stuffed Chicken Florentine
Submitted by DELINDA
Chicken breasts stuffed under the skin with creamy sour cream potatoes and chopped spinach, brushed with paprika butter, and topped with a nutmeg-spinach cream sauce. A one-hour microwave meal.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minAll the cozy flavors of chicken Florentine, tucked right under the skin and on the table in an hour.
Creamy sour cream and chive potatoes get mixed with chopped spinach and a touch of nutmeg, then spooned into a pocket under the chicken skin. A brush of paprika butter gives the top a golden glow.
The spinach cream sauce on top ties everything together, making each bite rich, herby, and satisfying.
Chef Tips
- Squeeze every last drop of water out of the thawed spinach. Wrap it in a clean kitchen towel and twist hard. Soggy spinach means a watery filling.
- Loosen the skin gently with your fingers, working from one edge. You want a pocket, not a tear.
- Let the chicken rest for 5 minutes after cooking. This isn’t optional. It finishes cooking through and keeps the juices locked in.
- A light grating of fresh nutmeg makes a noticeable difference over pre-ground.
Ingredients
Directions
Remove any foil from spinach package; pierce box several times.
Place box on paper towel and cook on High 3 to 4 minutes or until thawed.
When cool, squeeze to remove all liquid.
Meanwhile. in 2-quart microwave-safe casserole combine potatoes, water and a dash nutmeg.
Cover loosely with plastic wrap: cook on High 8 to 10 minutes, stirring once.
Drain any remaining liquid.
Stir in ¼ Cup sauce mix and ¾ of the drained spinach.
Loosen, but do not remove, skin from chicken to form a pocket Spoon potato mixture into pocket; pull skin back into place, covering the potatoes.
Secure with wooden toothpick if necessary.
In microwave-safe oblong baking dish , arrange chicken in a single layer In a small microwave-safe dish, place butter; cook on High 1 minute or until melted; stir in paprika.
Brush on chicken.
Cover loosely with waxed paper; cook on High 10 to 12 minutes or until chicken is tender, rotating dish once.
Let stand 5 minutes.
Meanwhile, in microwave-safe 4-cup m easure combine milk with a dash nutmeg, the remaining sauce mix and the remaining spinach Cook on High 3 to 5 minutes or until sauce is thickened, stirring once.
Serve sauce over chicken.
Comments
