A delicious, low-calorie Chicken Florentine recipe.
Stuffed Steamed Chicken Breast Florentine
Ingredients:
4 skinless, boneless chicken breasts
2 teaspoons black pepper
3 tablespoons plus 1 teaspoon butter
2 tablespoons chopped shallots
2 teaspoons salt
1/8 teaspoon grated nutmeg
2 ounces Gruyere cheese, cut into 1/4-inch cubes
1/2 pound mushrooms, sliced
2 tablespoons lemon juice
1/4 cup dry white wine
1 cup chicken bouillion
1 cup diced, peeled and seeded tomatoes
8 fresh basil leaves
15-20oz Chopped spinach
Preparation:
Pound the chicken breasts lightly between sheets of plastic wrap and sprinkle them with 1 teaspoon of the salt and 1 teaspoon of the pepper.
Pick over the spinach, discarding any tough stems or blemished leaves. Rinse and dry well.
Heat 1 tablespoon of the butter in a saucepan or skillet and add the shallots, cooking briefly. Add the spinache, 1/2 teaspoon of salt, 3/4 teaspoon pepper, and the nutmeg. Cook, stirring, until the spinach is wilted and most of the liquid has evaporated. Remove the spinach from the pan and allow it to cool.
In the center of each chicken breast, place an equal portion of spinach, along with about 2 tablespoons of the diced cheese. Fold the sides and the the ends over the stuffing so that a box is formed. Place the chicken in a steamer, When the water boils, cover and steam for 5
minutes.
Melt 1 tablespoon of the butter in a small saucepan and add the sliced mushrooms, lemon juice, the remaining salt, and 1/4 teaspoon pepper and cook briefly. Add the wine and bouillion and reduce the liquid by half. Transfer the liquid to a blender, along with the remaining tablespoon of butter, and blend until fine. Keep warm.
Melt the 1 teaspoon of butter in a saucepan and add the diced tomatoes. Cook for 1 minute. Serve over the breasts of chicken. Garnish with basil leaves.
Serves four.
