top of page

Chicken Florentine

6 Breast Chicken with Bone

2 lbs or (2 Boxes) Frozen Spinach Defrosted

1 Sweet Onion Vadalia or Wala Wala (Sliced)

4-6 Tablespoon Minced Garlic In Oil Preferred (Depending on your Love of GARLIC)

3 inch by 5 inch block of Feta Cubed or More if Desired

Half Cup to Three Quarter Chicken Stock 

Olive Oil 4 Tablespoon

Prep Chicken wash and dry, Salt Pepper the Skin Slice Breast to make Large Pocket( to add the Florentine Later) Set in  Baking Dish 

Florentine Prep.

Heat Very large Skillet (like 18 Inch) Med Fire with Olive Oil, wait 4-5 min then add sliced onions, to pan, Stir Frequently until near translucent ( Don't Burn ) . Add Garlic Vigorously Stir for 1 minute Add Defrosted Spinach, Add Chicken Stock ,Stir Frequently Cook until Stock Reduces approx 8-10 min. Turn Off Fire wait 5 min.  Add Cubed Feta Stir Gently. Let Cool Approx 5 -10 Min.  Stuff Chicken with Florentine in abundance.


Tightly Cover baking Dish with aluminum Foil  Bake at 375 F for 50 Minutes, Take Off Foil, Back to Oven For 10 More Minutes Un Covered or Broiler Low for 5 

Chicken Broccolini  

13 x 9 Baking Dish Or Larger Foil Pan

5 Chicken Breast Skinless Boneless (Cubed Large) 

2 to 3 Heads (depending on Size)Fresh Broccoli Cut and Peel the Skin on Florets and Stalk ,Dice The Stalk Large 

Large Sauce Pan for Rue

1 pound Shredded Cheddar Cheese (Or More if Desired)

Place Top Three Mixed into Baking Dish

1 Stick Salted Butter

3 Quarter Cup Flour

2 Soft Chicken Bullion (each Bullion should be for 2 cups)

2 Tablespoons Granulated Onion

2 Tablespoons Granulated Garlic

1 Teaspoon White Pepper


6 Cups Milk or Silk (Silk is preferred)

1 Cup Heavy Cream

Start the Rue with large Sauce Pan on low heat

Add Butter till Melted stirring,  Add Bouillon and crush till dissolved, with whisk add flour add all dry ingredients whisk vigorously add wet ingredients. Now Med High Fire constant Whisk till thickened

Pour over baking Dish Cover tightly Foil Bake at 350 1 hour , 


bottom of page