Saturday, 2 May 2015

La Kitchenette Souris : Chicken Florentine & Apple Cider Rutabaga

Whenever you think of some sort of stuffed chicken, you immediately think it is going to be complicated & time consuming. 
Not so!

This recipe is like a "easy" version of stuffing chicken.... lazy, if you want to call it that. HAHA!

But absolutely delicious & quite healthy, so I definitely recommend you give it a go.

The rutabaga recipe is rather unique, but also very healthy.

It was a bit sharp, so I've changed up the recipe a little & hopefully your's will be a  more mild. 

For those of you that don't know, the rutabaga is part of the turnip family, so you could use any type of turnip to make this recipe & it will turn out just fine! 

Chicken Florentine

5 boneless, skinless chicken breasts
1 package frozen chopped spinach, thawed & drained
(I think about 2 cups)
1/3 pound feta cheese
(I used 3/4 cup)
1 egg, beaten
1 can cream of chicken soup
1/3 cup milk
1/4 teaspoon dried dill
1/4 teaspoon dried oregano
1/4 teaspoon garlic, finely minced
Salt & Pepper to taste
Plain bread crumbs

Pound chicken pieces to about 1/4 inch thickness.

Combine spinach, feta cheese & egg in mixing bowl.
Place a clump of mixture at end of a piece of chicken & roll, as tightly as possible, although it will still be rather loose. 
Place in baking dish.
Repeat with all pieces of chicken. 

In a separate bowl, combine chicken soup with milk until smooth.
Add dill, oregano, garlic, salt & pepper: mix well.

Pour mixture over chicken & sprinkle with bread crumbs.

Bake at 350F for 1 hour, possibly up to an hour and a half to ensure chicken is done all the way through. 

Serve over a bed of rice or noodles. 

Apple Cider Rutabaga

1 large rutabaga (or 2 medium turnips), peeled & diced
Salt & Pepper to taste
1/2 cup butter
1 cup apple cider vinegar
1 cup water
1/2 cup brown sugar

Melt butter with salt & pepper.
Add rutabaga & saute until color starts to change, about 10-15 minutes.
Add cider vinegar & simmer until vegetables are fork tender.
I would say a good hour, at least!
They still remain rather "tough".


I intend on trying this recipe again sometime & trying to perfect it a little more.

I am thinking perhaps if one used plain apple cider instead of apple cider vinegar for the "liquid" to cook it in, that would be very delicious.
Like a sweeter side dish.
Leave out the vinegar, water & sugar & just use cider.
Will let you know if I try it & perfect it more.
Meanwhile, feel free to dabble around with it yourself!

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