STUFFED CHICKEN FLORENTINE
Maggiano's Little Italy Recipe
3 ounces ricotta cheese
1 ounce fresh spinach, cut 3/4 inch
4 ounces shredded mozzarella cheese
1/4 teaspoon minced garlic
3 ounces asiago cheese
2 (4 oz.) boneless chicken breasts
1 cup seasoned all purpose flour (add your favorite herbs and spices to flour)
1 cup seasoned bread crumbs
2 tablespoons water
1 tablespoon canola oil
Filling: Combine ricotta, spinach, 2 ounces mozzarella cheese, minced garlic and asiago cheese in a mixing bowl and mix until well incorporated. Set aside.
Stuff Chicken: Butterfly chicken without cutting all of the way through. Gently pound so the chicken is easy to fill and seal. Split the filling mixture in half. Put half of the filling in one chicken breast and repeat. Fold over the chicken breast to ensure that you are securing the mixture inside.
Put seasoned flour in a flat and shallow dish. Whisk the egg and the water together in separate container. Place seasoned breadcrumbs in a separate shallow dish or plate. Dredge your chicken stuffed with the spinach filling in your seasoned flour, then your egg wash, and then your bread crumbs ensuring total coverage. Repeat for the other chicken breast.
Cook Chicken: In a saute pan or griddle, add canola oil. Cook on one side about 3 minutes until golden brown. Flip and cook and additional 3 minutes. Pull from the sauté pan and place on a baking sheet. Cover with remaining 2 oz shredded mozzarella and bake at 350 degrees for about 2 minutes or until center is 165 degrees.
Notes: Maggiano's serves the Stuffed Chicken Florentine with angel hair pasta and a white wine garlic cream sauce with spinach, tomatoes, and onions. Try this with your favorite pasta or favorite seasonal vegetables.