Saturday, January 15, 2011

Chicken Florentine & Potatoes Anna

As RR would say, "YUMO!"

Potatoes Anna - this is a company presentation if ever I have seen one--of course I had no company for tonight's dinner. Whenever something turns out great, there is no company.  Why is that?  LOL.  At least DH appreciated them-- he said  they were so good he was not even going to douse them in Heinz ketchup!  High praise indeed.


We both loved the chicken breasts stuffed with fresh spinach, caramelized onions,



and vegetable cream cheese,

then topped with a creamed garlic/spinach sauce.


The husband thinks he has died and gone to heaven as this is the second weekend in a row that I have stayed home and engaged in the domestic arts.  Don't tell him, but I love to do that on snowy winter weekends (he may start thinking I should stay home every weekend--my natural inclination is to get away every weekend that I can. It's my reward for still having to work  after reaching the age of the 1974 Emergency Highway Energy Conservation Act speed limit). 



I did not use a recipe for tonight's dinner, but for those of you interested,  I can give you a  basic idea of what I did.

I used Yukon Gold potatoes for the 'Potatoes Anna'.   I sliced the small potatoes with the skins on using a food processor. 


I melted about half a stick of butter and after arranging the slices in a deep glass pie plate, I drizzled butter, salt, pepper, and dried basil over the potatoes. I made 4 layers and then put them in a 400 degree oven for about an hour. 

I cooked the potatoes before the chicken and put them back in the oven just to reheat once the chicken was almost finished baking.



I put the chicken breasts between two pieces of Saran wrap and whacked them a few times with a metal mallet to thin them out.

Then I spread a heaping spoonful of vegetable cheese spread on the breast and topped that with a blob of the spinach/caramelized onion mixture.


  I then rolled up the chicken, rolled the bundle in a beaten egg mixture and then in a mix of Panko bread crumbs and Parmesan cheese.


I poured some of the remaining melted butter over the four chicken breasts and put them in a 350 degree oven for 30 minutes.

Sauce:
approx. 1 cup half 'n half
leftover spinach/onion mixture- maybe 2 tablespoons
leftover vegetable cheese - maybe 1/4 cup

I mixed it all together and brought it to a boil, stirring constantly.  I let it boil lightly for about one minute, then turned it off and added freshly ground pepper.

It was then spooned atop each plated chicken breast.

I must say this was a good meal!  I cooked enough so we can have leftovers on Monday. We can't wait to enjoy it all over again.

8 comments:

  1. Zoey, this all sounds delicious! I usually cook but tonight I went out to our local catering place and bought lemon chicken with spinach and alfredo sauce, deliciousio!

    Eileen

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  2. I will have to try this myself, it looks delish! Thanks for sharing Zoey.

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  3. I have a friend who is that speed limit too! ; )
    Great looking dishes! I like that you improvised. Funny about d/h adding lots of ketchup-mine will do that plus a ton of pepper. He still has smelling and tasting issues.

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  4. Your food always looks so amazing! I'd love tohave you cook for me. LOL! I haven't been around because my computer was down. Just trying to play catchup. I don't get any flower catalogs anymore. I really needs to order some. Jean

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  5. How delicious is that! The leftovers will be amazing as well. I always make extras so that we do have leftovers, why not? One cooking..a few meals to enjoy.

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  6. Do you deliver???? lol Everything looks so delicious and I'm going to print out your instructions on how to make both the potatoes and the chicken. They are definitely the kind of leftovers you don't mind having:-) xoxo

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  7. Yes, this does look good!!!
    I think I'll try this on Sunday to eat while we watch the game!

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