I’ve been part of a group that has been doing recipe swaps for many months now. Usually we have a set recipe that we make and swap. To switch it up a bit this month we were assigned a blog and had to choose a recipe to make from that blog. The blog I got to choose from is Tastetastic Voyage.
Lisa, the cook behind Tastetastic Voyage, and I have so much in common. We are both teachers, we are very close in age, and while she currently lives in Pittsburgh I am from the great city of Pittsburgh. I had a great time looking around her blog and finally decided on making a chicken recipe because I needed something different for dinner this week.
The recipe I chose was artichoke stuffed chicken florentine In the original recipe it is served over pasta with a cheesy sauce. I served it with cheesy grits instead because I had a can of grits I needed to use up. I had two immediate issues with this recipe. The first was that the stuffing made way too much. If using these amounts use 2 pounds of chicken, otherwise cut the stuffing ingredients in half. The second issue was that my chicken breasts were too small so I couldn’t get the stuffing inside of them. Instead I just piled the stuffing on top of it and ended up loving the way they looked and tasted “un-stuffed.” The chicken was moist and the stuffing tasted wonderfully with a little bit of sauce on top.
Artichoke Stuffed Chicken Florentine (adapted from Tastetastic Voyage)
For the chicken:
1 pound boneless, skinless chicken breasts, pounded flat
1/2 tsp. paprika
1/2 t. salt
1/2 t. black pepper
1/2 c. chicken broth
For the stuffing:
1 small onion, chopped
2 cloves garlic, minced
1/4 c. Feta cheese, crumbled
1/4 c. Mozzarella cheese, shredded
1 (14 oz) can artichoke hearts, drained and diced
1 (10 oz) pkg. frozen chopped spinach, thawed and well drained
1/2 cup panko bread crumbs
For the sauce:
1 T. butter
2 T. flour
1/4 c. low fat milk
1/4 cup grated Parmesan cheese
1/2 t. nutmeg
1 t. black pepper
1 t.parsley flakes
2. Heat 1 tablespoon of olive oil in a skillet over medium high heat. Add in the onion and saute for 5 minutes. Add in the garlic and saute for an additional minute. Remove from heat and transfer to a medium mixing bowl.
3. Combine the onion mixture, egg, feta cheese, mozzarella cheese, artichokes, spinach, and bread crumbs. Mix well.
5. Place the chicken in the baking dish and sprinkle with paprika. Pour the chicken broth over top of the chicken breasts. Bake for 30-35 minutes or until the chicken is cooked all the way through.
6. Meanwhile, in a sauce pan make a roux by melting the butter and stirring in the flour. Slowly add in the milk and bring to a simmer. Stir in the Parmesan cheese, nutmeg, black pepper, and parsley flakes. Cook until it begins to simmer.
7. Put the chicken on a plate and pour a spoonful of sauce over top of each.