Dear Readers of the Greater Rochester area,
As promised, for the weekend of Jan. 27 - Jan. 29, Jeannette would like to bring you her recipe for chicken Florentine. Jeannette has lived in Webster all of her life. She went to school there and joined certain groups while growing up there. Such groups as 4H and girl scouts and even home economics. All of these things have helped to make her the person she is today. One thing all of these groups had in common was cooking. They gave Jeannette the foundation for her love of cooking. Jeannette believes that you’re never to old to learn to cook. Jeannette really likes to go in the kitchen and take different ingredients and put them together. Then she sees what she can come up with. That is how she came up with today’s recipe. So if you’re ready, let’s cook.
Here is a list of supplies you will need:
2 large food storage bags
A meat tenderizer
A large nonstick fry pan with lid
1 platter
8 - 4 inch pieces of cooking twine
A large spoon and fork
Measuring cups and measuring spoons
A medium size mixing bowl
Here is a list of ingredients you will need:
4 skinned boneless chicken breasts
4 slices of provolone cheese
1 bag of fresh baby spinach leaves
8 oz. of fresh sliced mushrooms
1 cup of white cooking wine
1 cup of Wegmans gluten free culinary chicken stock
2 tablespoons of lemon juice
A dash of oregano
A dash of tarragon
2 tablespoons of potato starch
1 teaspoon of onion powder
1 teaspoon of garlic pepper
1 teaspoon of paprika
2 tablespoons of spray butter
This recipe will serve 4 people and is gluten, egg, and peanut free.
To start, take one of your chicken breast and place it in one of the food storage bags. Now take your meat tenderizer and pound the chicken so that it is flat. Now remove the chicken from the bag and place it on your plate. Repeat the process with the rest of the chicken. Once that is done, take a slice of cheese and place it on top of the flattened breast. Next take 4 to 5 leaves of baby spinach and place that on top of the cheese. When that is done start at one end of the breast and proceed to roll the breast up. Once you have the breast rolled up, take 1 piece of the cooking twine and place it around one end of the chicken and tie it into a knot. Repeat the process with the other end of the chicken roll. Repeat the same procedures with the rest of the chicken. When all of the breast are stuffed, rolled and tied up, take the second food storage bag and place your potato starch, onion powder, garlic pepper and paprika into the bag. After that is done place one of your roll ups into the bag, twist the bag closed and vigorously shake the bag. This way your roll up becomes completely covered in the starch mixture. After the roll up is covered, remove it from the bag, place it on the plate and repeat the process with the rest of the rolls. When all of the rolls are covered, place 2 tablespoons of spray butter in your nonstick fry pan. Next place your pan on the stove over a medium high heat. When the pan is hot place all 4 chicken rolls in the pan. Cook on one side till golden brown. Next turn the roll so that all sides of the rolls are golden brown. While the rolls are browning, mix your wine, chicken stock, lemon juice, oregano and tarragon in a bowl. Now pour half of that mixture over the rolls, cover and cook over a medium low heat for about 25 minutes. After 25 minutes make a small cut in the center of one roll. If the meat is nice and white and the juices run clear, then it is done. If not done, continue to cook until it is. After the rolls are cooked, remove them form the pan and place them on your plate. Now take your mushrooms and place them in the pan with the rest of the chicken stock mixture. Bring that to a boil and take some of the starch mixture, about a teaspoonful and blend it in. Keep stirring it until it starts to thicken. Once your liquid is thick, you can add your chicken back into the pan. Spoon a little bit of the sauce over the rolls. Now your dish is ready to serve. A great side to this dish is a baked potato. Jeannette knows this dish is a bit complicated and time consuming. In the end, when you taste it, it will be worth every minute you spent in the kitchen. Tune in next week, Jan. 30 - Feb. 5, when Jeannette will bring you her stuffed breaded oven baked chicken. And for the weekend of Feb. 5 Jeannette will bring you her rye boat recipe, so you can amaze your friends and family for that super bowl party you wanted to have. Jeannette would love to hear from you. If you have any comments, questions or suggestions, she can be reached at: nette1955@yahoo.com. Until then, stay safe and warm. And remember if you can read you can cook.
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