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Chicken Florentine

When a dish is prepared Florentine style, it means that spinach is included somewhere. Funny enough, the connection between Florence, Italy, and spinach has never been discovered and the Florentines don't prefer spinach any more than other Italians. Regardless, this is a wonderful recipe that can be served with pasta made on your side burner, all at the same time!

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 cup 40g / 1.4ozFresh spinach leaves - (tightly packed)
  = (or 1/2 cup thawed frozen spinach)
1/4 cup 15g / 0.5ozChopped onion
3 tablespoons 45mlGrated Parmesan cheese
  Puree from 8 cloves Caramelized Garlic - (see recipe)
6   Fresh basil leaves - chopped
1 cup 146g / 5.1ozFresh bread crumbs
1/4 cup 59mlMayonnaise
3 tablespoons 45mlOlive oil
1/2 teaspoon 2.5mlTabasco
  Salt - to taste
  Freshly-ground black pepper - to taste
8   Chicken cutlets - (3 to 4 oz ea) - pounded lightly
  On both sides
  Lemon slices - for garnish

Recipe Instructions

Place the spinach in a food processor with the onion, Parmesan cheese, garlic, and basil leaves. Blend until smooth. Place the mixture in a small bowl and add the bread crumbs, mayonnaise, 1 tablespoon of the olive oil, Tabasco, salt, and pepper.

Put the chicken cutlets on a flat surface and place an equal amount of stuffing in the center of each one. Fold in the sides of the chicken cutlets; beginning at the bottom, roll them tight and secure each with a toothpick.

Preheat the grill to a medium heat.

Brush the chicken with some of the remaining 2 tablespoons olive oil and grill 4 to 5 minutes on each side. Use any remaining olive oil to brush the chicken occasionally. Serve with lemon slices.

This recipe yields 4 servings.

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