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July 2018

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Stuffed Chicken Florentine Recipe

Stuffed Chicken Florentine recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Stuffed Chicken Florentine recipe  PDF


1 pk (10 ounces) frozen chopped
spinach 1 pk (5.25 ounces) Idaho' sour
cream 'n chive potatoes 2 c Hot water
Ground nutmeg 3 Chicken breasts, boned,
split tablespoon butter or margarine 1/4 ts Paprika
1 c Milk
Remove any foil from spinach package pierce bo several times. Place bo on paper towel and cook on High 3 to 4 minutes or until thawed. When cool, squeeze to remove all liquid. Meanwhile. in 2 quart microwave safe casserole combine potatoes, water and a dash nutmeg. Cover loosely with plastic wrap: cook on High 8 to 10 minutes, stirring once Drain any remaining liquid. Stir in 1/4 Cup sauce mi and 3/4 of the drained spinach. Loosen, but do not remove, skin from chicken to form a pocket Spoon potato mi tu re into pocket pull skin back into place, covering the potatoes. Secure with wooden toothpick if necessary. In microwave safe oblong baking dish, arrange chicken in a single layer In a small microwave safe dish, place butter cook on High 1 minute or until melted stir in paprika. Brush on chicken. Cover loosely with wa ed paper cook on High 10 to 12 minutes or until chicken is tender, rotating dish once. Let stand 5 minutes. Meanwhile, in microwave safe 4 cup m easure combine milk with a dash nutmeg, the remaining sauce mi and the remaining spinach Cook on High 3 to 5 minutes or until sauce is thickened, stirring once. Serve sauce over chicken. Makes 6 servings NOTE: If an oblong baking dish does not fit in your microwave oven, cook chicken in two batches. Arrange three pieces prepared chicken in 9 inch microwave safe pie plate cover loosely with wa ed paper. Cook
on High 6 to 8 minutes, rotating dish once. From the files of Al Rice, North Pole Alaska. Feb 1994

Stuffed Chicken Florentine recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
898 people have voted
Last Reviewed on 2018-07-17



Tuesday, Jul 17 2018 Download & Print Stuffed Chicken Florentine recipe  PDF   Lemon Chicken recipes RSS   New

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4 Skinless boneless breast halves, or eight boneless chicken thighs 1 Egg 1/2 c Dry bread crumbs 1 tb Vegetable oil 1 cn Cream of Asparagus Soup 1/3 c Milk 1/3 c Water Hot cooked rice w/ parsley 1. In pie plate, dip chicken into egg coat with bread crumbs. 2. In skillet over medium low heat, in hot oil cook chicken 15 minutes, or until browned on both sides and no longer pink. Remove keep warm. 3. In same skillet over low heat, combine soup, milk and water. Heat through, stirring occasionally. Spoon soup mi ture over chicken. Serve with hot rice. ...

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