Stuffed Chicken Florentine Recipe - Cooking Index
Stuffed Chicken Florentine Recipe - Cooking Index
| 1 | Frozen chopped - spinach (10 ounces) | |
| 1 | Idaho' sour - cream 'n chive potato (5.25 ounces) | |
| 2 cups | 474ml | Hot water - ground nutmeg |
| 3 | Chicken breasts - boned, split | |
| Butter or - margarine | ||
| 1/4 teaspoon | 1.3ml | Paprika |
| 1 cup | 237ml | Milk |
Remove any foil from spinach package; pierce box several times. Place box on paper towel and cook on High 3 to 4 minutes or until thawed.
When cool, squeeze to remove all liquid. Meanwhile. in 2-quart microwave-safe casserole combine potatoes, water and a dash nutmeg.
Cover loosely with plastic wrap: cook on High 8 to 10 minutes, stirring once Drain any remaining liquid. Stir in 1/4 Cup sauce mix and 3/4 of the drained spinach. Loosen, but do not remove, skin from chicken to form a pocket Spoon potato mixture into pocket; pull skin back into place, covering the potatoes. Secure with wooden toothpick if necessary. In microwave-safe oblong baking dish, arrange chicken in a single layer In a small microwave-safe dish, place butter; cook on High 1 minute or until melted; stir in paprika. Brush on chicken.
Cover loosely with waxed paper; cook on High 10 to 12 minutes or until chicken is tender, rotating dish once. Let stand 5 minutes.
Meanwhile, in microwave-safe 4-cup measure combine milk with a dash nutmeg, the remaining sauce mix and the remaining spinach Cook on High 3 to 5 minutes or until sauce is thickened, stirring once. Serve sauce over chicken.
NOTE: If an oblong baking dish does not fit in your microwave oven, cook chicken in two batches. Arrange three pieces prepared chicken in 9-inch microwave-safe pie plate; cover loosely with waxed paper. Cook on High 6 to 8 minutes, rotating dish once.
Source:
Cooking Live Show #CL8853
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