Fine Dining at Home

Chicken Florentine

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So typically I use chicken breast to make homemade chicken tenders, but I had bought the new individually wrapped chicken breast from Perdue and then I noticed that the chicken breast were a little too small for me to make chicken tenders, so I was at a little bit of a loss as to what to do with them. What did I do? Google chicken breast recipes of course! Per usual, I look up a recipe that I think sounds good and then tweak it here and there to make it my own. If you’d like to know the recipe I went by just click here. As for what I tweaked, instead of using a whole can of Cream of Mushroom soup I used about half of can and then added chicken bouillon broth. Now I didn’t measure out how much I used, but it was about 1/2 cup (give or take) if I were to guess. I also used fresh spinach vs. canned, and just lined the bottom of the pan with it uncooked. I added the fresh mushrooms on top of the spinach, as well as sautéed some to put on top of the chicken later. Another distinctive alteration I made was I did NOT pre cook the chicken breast, I placed them on top of the vegetables uncooked and baked everything together ( my reasoning was I wanted my chicken to be moist and not dried out from over cooking). You notice I didn’t use the bacon bits but that’s only because I thought we had bacon but we didn’t – I would have used real bacon if we had it and just crumbled it up after frying it.

If you really want to mix it up a little, try topping the chicken with a mix of Mozzarella, Cheddar, and a spicy Jack or Jalapeno cheese or for my seafood lovers adding shrimp or crab meat in your sauce – YUM!

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