Pecan Crusted Chicken Florentine

Name: Pecan Crusted Chicken Florentine
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 serving(s)
Ingredients: 2 boneless skinless chicken breasts; 1 -2 teaspoon butter or 1 -2 teaspoon margarine; 2 tablespoons chopped shallots; 2 garlic cloves, minced; 2 1/4 cups spinach, lightly packed; 1 key lime, juice and zest; 1/4 cup sun-dried tomato, chopped (not oiled packed); 1/4 teaspoon nutmeg, freshly grated if possible; 2 -3 ounces gouda cheese, sliced 1/4 inch thick; 1 egg white, beaten with 1 tablespoon water; 2 tablespoons fine breadcrumbs, unseasoned; 1/4 cup pecans; 2 tablespoons asiago cheese, grated; 1/4 teaspoon ground cayenne pepper; salt and pepper, to taste

Submitted by PaulaG

"This makes a very colorful presentation with the mixture of spinach and sun dried tomatoes. A wonderful meal for a nice romantic evening for 2. For the flavors to properly blend, it is important to allow this to sit in the refrigerator for several hours before cooking."

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photo by djmastermum

Ready In:: 55mins
Ingredients:: 15
Serves:: 2

ingredients

2 boneless skinless chicken breasts
1 -2 teaspoon butter or 1 -2 teaspoon margarine
2 tablespoons chopped shallots
2 garlic cloves, minced
2 ¹⁄₄ cups spinach, lightly packed
1 key lime, juice and zest
¹⁄₄ cup sun-dried tomato, chopped (not oiled packed)
¹⁄₄ teaspoon nutmeg, freshly grated if possible
2 -3 ounces gouda cheese, sliced 1/4 inch thick
1 egg white, beaten with 1 tablespoon water
2 tablespoons fine breadcrumbs, unseasoned
¹⁄₄ cup pecans
2 tablespoons asiago cheese, grated
¹⁄₄ teaspoon ground cayenne pepper
salt and pepper, to taste

directions

Spray a 9x9 inch baking dish with cooking spray or lightly oil.
Place the chicken breast between wax paper or in a plastic bag and with a mallet pound to 1/4 inch thickness; set aside.
Over medium heat, melt the butter or margarine in a sauté pan and sauté the shallots and garlic until wilted and transparent, stir in the spinach, lime zest and juice, add the tomatoes and grated nutmeg, salt and pepper to taste.
Divide the spinach mixture between the 2 chicken breasts, cut the slice of cheese into 4 to 6 even strips, using 2 to 3 strips per breast, place on top of spinach mixture.
Roll up chicken, starting at short end, tucking in ends as needed; secure with a toothpick; place on paper towels and pat dry.
Place the pecans in a blender and grind until fine meal.
In a pie plate or shallow dish, combine the bread crumbs, pecans, grated Asiago cheese, cayenne pepper, salt and pepper. In a second shallow dish, beat the egg white with water.
Dip the chicken mixture into the egg white and then roll the chicken in the bread crumb mixture completely coating and pressing into mixture as needed; place breaded chicken rolls in prepared casserole dish.
Cover the dish and place in refrigerator for 4 to 6 hours; remove from refrigerator and preheat oven to 375 degrees, uncover and bake in preheated oven for 30 to 40 minutes or until chicken is cooked through.
Slice chicken rolls into even slices and arrange on serving plate.

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Reviews

This really did not meet my expectations. It was a lot of messing around and the result was dry chicken. The filling was OK.

djmastermum
Unbelievable. This was truly an extraordinary dish worthy for the boss coming over for dinner. Preparation was more of a project, but well worth the effort. The flavors blended very well. I only afforded it 2 hours of fridge time, and only one of these guys needed the toothpicks but overall, these made me look like a world famous chef. Thanks a bunch! This recipe will go into rotation for those special meals!

Chef Booshman
The stuffing was great, really nicely flavoured spinach but the gouda was not to our taste (and the thick strips made the assembly very difficult. The coating didn't stay on at all so it looked a bit of the mess coming out of the oven. So while it tasted fine, this dish was alot of effort for a less than wonderful result.

mrsfabicons

RECIPE SUBMITTED BY

PaulaG

Hixson, Tennessee

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.

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