Chicken Breasts Florentine (M, KLP, TNT)
Serves: 12
6 whole chicken breasts, boned cut in half with the skin on
Filling:
1 teaspoon salt
1 box or bag of frozen chopped spinach, defrosted
1/2 cup seasoned 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 Wine:
1 teaspoon salt
1 teaspoon seasoned salt
1/4 cup Wine
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 Wine:
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.
Assembly:
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 Wine.
Remove chicken when fork tender and lightly browned. To serve, place on a warm platter and cover with Mushroom Sauce.