Ingredients
- 1 lb fresh baby Spinach; stems discarded shopping list
- 4 oz cream cheese, softened shopping list
- 1 TBSP all purpose flour shopping list
- 1 egg yolk shopping list
- 1 egg white, whipped to stiff peaks shopping list
- 1/3 cup grated parmigiano-Reggiano shopping list
- 1/4 cup onion, diced shopping list
- 1 TBSP butter, unsalted shopping list
- Freshly ground nutmeg, to taste shopping list
- 1 Tbs. fresh tarragon, minced shopping list
- 2 organic chicken breasts, (tender lion trimmed off), slightly pounded shopping list
- butter and olive oil, for searing shopping list
How to make it
- Preheat oven to 375 degrees.
- Place spinach in a heavy nonstick skillet over medium high heat. Cover and cook 4-5 minutes, stirring occasionally, or until spinach is wilted and tender. Transfer to a colander, let cool. Press or squeeze out excess liquid.
- Sauté onion in skillet with butter on medium heat. Chop spinach and add to skillet and season with salt, pepper and nutmeg. Transfer to a bowl and add flour, cream cheese, egg yolk, tarragon and parmesan cheese. Fold in egg white. Set aside
- Season the chicken on each side with salt and pepper. Using the same skillet you cooked the spinach in, sear the chicken in a little olive oil & butter on each side, about 3-4 minutes. Arrange chicken in a baking dish. Top with spinach soufflé mixture.
- Bake 25 minutes. Serve immediately.
The Rating
Reviewed by 2 people-
Definitely sounds like a winner! Never tried anything like this before! The spinach topping has to be amazing! Flagged for beauty!
juels
in Clayton loved it
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Very nice, luisa! I'll be trying this next time we have florentine. My thanks and my five.
Lorraine
lacrenshaw
in Horsham loved it
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