Look Ma’ I’m COOKIN’: Chicken Florentine

The deed is done. The seal has been broken. The first meal has been made. And it was, drum roll please…

PRETTY DARN GOOD!

I mean, I can’t really say I’m surprised considering I recruited the help of my good friend and cooking extraordinaire, Kayleigh, to guide me through my first clueless time in the kitchen. She made sure I didn’t make too much a fool of myself.

Hi Kayleigh!

Really, I wasn’t quite sure how this was going to turn out because I have a knack for messing up recipes. I also wasn’t sure if I would even like the dish because it has SPINACH in it. Yes, hold the phone, yours truly is eating VEGETABLES. The nice part about Chicken Florentine is that the spinach is totally masked with ricotta and parmesan cheeses. It’s like tricking yourself into eating vegetables by convincing yourself that you’re just eating cheese. At least that’s how I rationalized it!

Under Kayleigh’s watchful eye, this recipe turned out to be a success. Today I learned that cooking isn’t like baking in that it isn’t as much of a science, it’s okay if a little more of this and a little less of that gets mixed in. So, we definitely added a few more spoonfuls of garlic in there. Good thing I don’t have a hot date tonight!

Without further ado, here is the recipe:

Chicken Florentine:
Taken from Weight Watchers, adapted by Kayleigh (and Caitlin, sort of)
Cook time: 35-40 min

Ingredients

  • 8 (6 oz) skinless, boneless chicken breasts
  • 2 boxes (10 ox/each) frozen chopped spinach – thawed & squeezed dry
  • 1 lb ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 1 tsp garlic powder
  • 1/4 tsp salt & pepper (for each breast)
  • 2 egg whites, beaten with 2 tbsp water
  • 1 cup seasoned dried bread crumbs (we used panko, but I’d like to try Italian next time)
Instructions
  1. Pre-heat oven. Spray large shallow baking pan with non-stick spray
  2. Pound breasts until 1/2 inch thick
  3. Mix spinach, cheeses, garlic powder, salt & pepper
  4. Spoon mix onto half side of breasts. Fold over and press edges to seal
  5. Dip breasts in egg whites
  6. Coat with 2 tbsp of bread crumbs
  7. Place in pan. Cook until juices are clear

We served ours with a side of bowtie pasta with mushroom alfredo which we doctored up by adding tomatoes, garlic and italian seasoning. Judging from how quickly Kayleigh’s boyfriend, Nate, devoured the whole thing, I’d say it was a success.

So that’s it, the first meal stigma is gone. Now the question is, what should I cook next?

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2 Comments

  1. Looks yummy! You are always welcome to come cook at my house!

    Reply

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