Stuffed Chicken Florentine
Yield
6 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
spinach, frozen
chopped |
|
| 5.25 | ounces |
potatoes, sour cream and chives
|
* |
| 2 | cups |
water
hot |
|
| 1 | x |
nutmeg
ground |
*
|
| 3 | each |
chicken breasts
boned, split |
|
| 1 | tablespoon |
butter
or margarine |
|
| ¼ | teaspoon |
paprika
|
|
| 1 | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
spinach, frozen
chopped |
|
| 151.7 | ml/g |
potatoes, sour cream and chives
|
* |
| 473 | ml |
water
hot |
|
| 1 | x |
nutmeg
ground |
*
|
| 3 | each |
chicken breasts
boned, split |
|
| 15 | ml |
butter
or margarine |
|
| 1.3 | ml |
paprika
|
|
| 237 | ml |
milk
|
|
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.
