Chicken Florentine

I was talking to Jeska last night when I was making this, and she wanted me to post it on our cooking blog. Luckily, she mentioned it just in time to get lots of photos!

 

4 Ingredients:

Spinach

Chicken Breasts

Mushrooms

Parmesan Cheese

 

1. Cook your spinach! (If you have fresh spinach, which I used, just boil it in water until tender. If you have frozen, cook according to package.)

2. Poach your Chicken! Place the chicken in a saucepan large enough to hold the chicken pieces comfortably. Add enough water to cover the chicken. Bring to boiling on medium-high heat; reduce the heat. Cover the pan and simmer until the chicken is no longer pink (170 degrees F).Boil your chicken breasts in water until fully cooked. . But do not overcook. About 15 minutes. Ironically, cooking chicken in water actually dries it out. Continually check on it to make sure you get it out as soon as all the pink is gone.

 

3. Sauté your mushrooms in butter, or olive oil. Or leave them raw. You decide.

4. When everything is done cooking, layer it!

Spinach on bottom (add a dash of salt)

Then Chicken (I cut mine up for easier serving, but you can leave your breasts whole.)

Mushrooms on top of the chicken

Then Sprinkle with Parmesan Cheese. Oh, and not that pizza, dried out cheese. I’m talking about the grated kind. It’s with all the other cheeses, like cheddar and mozzarella!

Then place it in the oven for about 10 minutes to let the cheese get melty and yummy!

Enjoy. You can sprinkle vinegar on your spinach like dad to add a little flavor to the spinach!