Sep 6thFlorentine Crusted Chicken Breasts

After discovering spinach flakes at Colonel De’s Gourmet Herbs and Spices, I began thinking about how I wanted to use them. I decided that they would be perfect for a chicken dish and created this recipe. The meat dish was delicious and would pair well with wild rice, pasta, or roasted potatoes

 Florentine Crusted Chicken Breasts

Ingredients

4 Chicken Breasts – trimmed and cut into halves

• 2 cups white wine (Pinot Grigio)
• 3/4 cup grated Parmesan Cheese
• 1/2 cup spinach flakes
• 1 T. Mediterranean oregano
• 1 t. Celtic sea salt
• 1 t. Tellicherry Black Pepper

In a shallow glass baking dish, combine the wine, oregano, sea salt, and pepper, add the chicken and cover. Place in the refrigerator to marinade for 2 & 1/2 hours.

When ready to cook, mix parmesan cheese and spinach flakes in a small bowl. Cover the bottom of a 9 x 13 baking dish with olive oil. Remove chicken from marinade and bread with the parmesan and spinach mixture, and place in the baking dish making sure that the pieces are not touching. Bake at 350 degrees for 1 hour.

Most of the ingredients in the recipe are from Kentucky. The spinach flakes, the Mediterranean oregano, and the Tellicherry black pepper were purchased from Colonel De’s Gourmet Herbs and Spices, at the Friendly Market, in Boone County. The Pinot Grigio was from Elk Creek Vineyards and Winery. The olive oil was from Stuarto’s in Lexington.