In COURTING CALLA, Calla is a trained chef, but working with an extremely limited budget. She makes chicken Florentine for Ian for their first date. This recipe will impress anyone without breaking the bank. It’s delicious, hearty, and beautiful on the plate.
- 2 chicken breasts, skinned and boned
- 1/2 tsp salt (Kosher or sea salt is best)
- 1/4 tsp ground black pepper
- 1 TBS olive oil (extra virgin)
- 1/2 cup chopped onion
- 1/2 cup chopped baby bella mushrooms
- 5 oz frozen spinach, chopped
- 1/3 cup ricotta cheese
- 1/8 tsp grated nutmeg
- 1 egg
- 1/2 cup dry bread crumbs
Slice the chicken breasts in half – like opening a book (so that you’ve reduced the thickness by half and not the length or width by half). Using a rolling pin or mallet, pound each half thin until about 1/3 to 1/2 inch thick. Sprinkle with salt and pepper.
Chop the onions and mushrooms.
Place the thawed spinach in a towel and squeeze it dry.
Preheat oven to 350° degrees F (180° degrees C)
Heat the olive oil in a skillet. Add the onions and mushrooms. Saute until onions are translucent, about 5-6 minutes.
Stir in the spinach, cheese and nutmeg. Stir just until heated.
Divide the mixture between the four breasts. Starting with the short end, roll up the breasts. (If necessary, you can secure them closed with wooden toothpicks.)
Dip each breast in the egg, then roll in breadcrumbs. Place on baking pan, seam side down. Cover tightly with aluminum foil.
Back at 350° degrees F (180° degrees C) for 15 minutes. Remove the foil covering and bake for an additional 10-15 minutes, or until browned.
Find this and other incredible recipes in Courting Calla: