Chicken Florintine

There was no doubt that tonight’s meal would take hours to prepare. But sometimes cooking a great meal is ABOUT the process. Wine was poured, a fire burned in the backyard, music played. All while preparing the meal.

Tonight is Dons take on Chicken Florentine. Saara Przybylek provided most of the effort, since most of the effort was done by the sous chef. The result was a delightful, veggie-full meal. Wrapped in chicken.

We’ll pound out 4 chicken breasts till they are about 1/4″ thin. Boil some small potatoes for about 30 minutes. Or, if you go the oven route, add them to the baking dish with the chicken rolls.

In a bowl mix 2 cups of spinach, 1/2 cup of fine chopped onion, 1/3 cup of fine chopped red pepper, 1/3 cup of feta cheese, Juice of a lemon, and zest of said lemon, 2 tablespoons olive oil and some fresh ground pepper.

Spoon a quarter of this mix into the flattened chicken and roll up. Tuck in the sides, roll, set aside, repeat. Season these with some Tony’s Cajun Seasoning and black pepper. Spray on some olive oil.

Cook in the air fryer at 370° for about 30 minutes or until cooked through. Or put them in a baking dish in a regular oven and cook about 45 minutes, until done.

Meanwhile…do everything else below.

Saute some THIN sliced bell peppers, red, yellow and orange if you can. But just 1 is good too. Saute in olive oil with the asparagus and any seasoning you like. We finished off ours in the air fryer.

Make a pan sauce from the drippings of the chicken. Mix with a little flour, butter and fresh chopped dill.

Plate the potatoes, smash down a bit. Top with the asparagus. Then the peppers. Slice the chicken rolls slightly so they roll over the veggies and have a place for the sauce. Place the carrot slices in the chicken slices, pour on the sauce.

Enjoy! An incredible meal that is meant to be about having fun with the process as much as enjoying every bite!