Recipe

Chicken Rollatini Florentine Recipe

Add Step-by-Step Photos	Legoflamb / All my dishes 1 year, 11 months ago I made this for New Year's Eve and everybody gobbled it up! This is delicious and fairly easy to cook. The savory flavors are warm and while it tastes decadent it is reasonably healthy. This is my own invention which is a lighter version of a classic recipe.... More Prep:30m Cook:45m Servings:6	Legoflamb
	chicken spinach walnuts parmesan

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Ingredients

3 Chicken breasts (boneless and skinless and divided in half, or you can get pre-sliced "breast filets".)

1/2 cup Parmesan cheese (shredded is better than grated)

1/2 cup Walnuts (chopped)

3/4 cup Spinach (cooked, I use frozen spinach)

1/2 cup Flour (I use Wondera)

1 cup Chicken broth

2 tbs Butter

4 tbs Olive Oil

Salt

Pepper

Toothpicks

Directions

Combine Parmesan cheese and Walnuts, toss with a pinch of Salt and Pepper. Prepare Spinach according to directions (if frozen, but, hey go all the way and make it fresh if you care to) and let cool.

If you have the Chicken breasts sliced already, great! You can also cut them yourself. The idea is to have a large medalion the same size as the original breast, but about 1/2 inch thick. Then take the flat side of a chef's knife (or mallet) and gently pound the Chicken to make it an even thickness.

Lay the Chicken out flat and spread a layer of the Parmesan and Walnuts on top. Spread a layer of the Spinach on top of that. Start at the narrow end and roll the chicken up into a cylinder. Then push a Toothpick through the flap to hold it in place.

Dredge the Chicken in the Flour to coat evenly.

Put Oil and Butter in a deep lidded pan. Turn the flame up to medium-high. When it begins to bubble put the Chicken in the pan with the seam side (with the toothpick, remember?) up and brown for 3-4 minutes, don't let it stick. Then turn the Chicken over with the seam side down and brown again.

Add Chicken Broth to the pan so it comes about 1/2 way up the sides of the Chicken. Bring to a simmer and place the lid on the pan. Braise for 30 minutes, adding more Broth if it gets too dry.

Remove Chicken and reduce liquid to make a gravy by adding a dab of butter and a spoon of flour. Remove the toothpicks, slice Chicken Rollatini into rounds, pour sauce over it and serve.

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