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Chicken Breasts Florentine (M, KLP, TNT)
Source: "Cooking with Love" by Florence Kerr Hirshfeld 1965.
Serves: 12

6 whole chicken breasts, boned cut in half with the skin on

1 teaspoon salt
1 box or bag of frozen chopped spinach, defrosted
1/2 cup seasoned bread crumbs or matzo meal with seasonings added
1 egg
1/4 cup margarine
1/4 teaspoon dehydrated minced onion
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon seasoned salt

Seasoned Sherry:
1 teaspoon salt
1 teaspoon seasoned salt
1/4 cup sherry
1/4 cup margarine

Mushroom Sauce:
1/2 pound of fresh mushrooms, slices
1/4 cup water
2 tablespoons margarine
1 teaspoon cornstarch or potato starch

Make Filling:
Combine filling ingredients and blend well.

Make Seasoned Sherry:
Blend ingredients and use to baste chicken while baking.

Mushroom Sauce:
Place mushrooms in a skillet with margarine and water. Cover and steam 5 minutes. Make a paste of cornstarch and water. Cover and steam 5 minutes. Make a paste of cornstarch and water, return to pan: add pan drippings from chicken and simmer 10 minutes.

Spread chicken breasts on a flat surface, skin side down and place 1 heaping tablespoon of filling on each. Fasten with toothpicks. Sprinkle with salt and seasoned salt. Place in a shallow pan and bake in a 350°F oven for 35 to 45 minutes, basting with Seasoned Sherry.

Remove chicken when fork tender and lightly browned. To serve, place on a warm platter and cover with Mushroom Sauce.

Poster's Notes:
Usually use fresh spinach One bag of spinach equals package. Place in processor and chop. then drain.

I found great KLP sherry at the Butcherie.

I usually do not use tooth picks but put 12 pieces close to each other in a lasagna (foil) pan. Maybe I have been making this too long.

All may be made in advance. The filling is easiest to make in the processor. (Mine is done and ready for Saturday night.)

Broccoli may be substituted but is not as good.

I usually triple this and hope that no one goes into the third pan so I can take this out for a Shabbat and have my dinner cooked.

Passover- As I have noted matzo meal is substituted and the seasonings are adjusted to taste. Chometz seasoned salt has a red coloring which gives the baked chicken a good color. My Passover seasoned salt has no color so I sprinkle a little paprika on the chicken breasts along with the seasoned salt and the regular salt. I use potato starch as the thickener for Passover. (Be careful as I usually get major lumps and have to do it a few times before I can make it smooth).

I am sure that everyone is crazy kashering everything. I just wanted to post this recipe that I have been making for about 45 years. I make it for holidays, dinner parties and reconstruct it for Pesach.

Posted by Omi Cantor

Nutritional Info Per Serving: N/A