Chicken Firenze
- 2 cups dry sherry
- 2 tablespoons dry sherry
- 3 whole chicken breasts, split and boned
- 3 tablespoons olive oil
- 2 minced garlic cloves
- 3 cups fresh spinach, cut into thin shreds
- 2 cups chopped mushrooms
- 1 cup grated carrot
- 1/3 cup sliced scallion
- salt and pepper (to taste)
- 1 1/2 cups light Italian salad dressing
- 1 cup Italian seasoned breadcrumbs
- 1/3 cup grated romano cheese or 1/3 cup grated parmesan cheese
- Pour 2 cups sherry into large shallow dish.
- Add chicken, turning to coat. Cover and marinate at least 3 hrs in fridge.
- Heat oil in large skillet over med. heat.
- Add garlic spinach, mushrooms, carrots, scallions, salt and pepper and remaining 2 tbs sherry.
- Cook and stir 3-5 minutes, until spinach is completely wilted. Cool completely.
- Place dressing in another small bowl and set aside.
- Combine breadcrumbs and cheese in another bowl and set aside.
- Preheat oven to 375.
- Remove chicken from marinade and discard marinade.
- Slice a pocket into side of each breast where they were originally attatched.
- Fill pockets with spinach mixture. Secure pockets with toothpicks.
- Coat each breast with dressing and dredge in breadcrumbs.
- Place chicken in single layer on greased 13x9 dish. Drizzle with remaining dressing.
- Cover and bake 15 minutes.
- Uncover and bake 10 minutes longer or until chicken is done.
- Remove toothpicks before serving.
sherry, sherry, chicken breasts, olive oil, garlic, fresh spinach, mushrooms, carrot, scallion, salt, light italian salad dressing, italian seasoned breadcrumbs, romano cheese
Taken from www.food.com/recipe/chicken-firenze-222634 (may not work)