#41: Chicken Florentine

when I buy chicken, I always ask the butcher to keep the chicken breast whole and I just use the rest of the chicken for stews or for frying. The breast of a whole chicken can fairly feed 2 to 3 people. If you want to feed four, set aside 2 whole chicken breasts for your meal.

This one is just so restaurant-y that some people are intimidated to even try to do this. But I assure you that this is much easier than it looks. Again, malunggay is the leafy vegetable of choice here more for its nutritional value. The slight bitterness of this vegetable goes well with the ham and cheese.  However, if you prefer kangkong or native spinach, it's okay. You will definitely wow your family or your friends with this elegant offering. 

Chicken Florentine

Sosy Level: 5

Pawis Level: 3

Featured Ingredient: Malunggay (don't you just love it? I have another Malunggay recipe here)

Ingredients:

4 pcs chicken breasts, fillet and pounded flat in between two sandwich plastic bags using your old mug, your rolling pin or whatever sturdy and heavy thing you have in your kitchen

2 tsps salt (more or less, according to taste)

1/4 tsp pepper

1/2 tsp paprika

1/4 tsp dried thyme (optional)

1 cup of malunggay leaves, chopped into smaller pieces

4 thin slices of ham (make sure it's thin enough to be rolled)

4 1cmx1cmx6cm cheese sticks

Olive oil (optional)

for the sauce:

2 tbsps butter

2 tbsps flour

1 cup chicken broth or mushroom water (from canned mushrooms)

1/2 cup evap milk or 2tbsps powdered milk diluted in 1/2 cup water

1 tsp salt

pepper to taste

dash of pepper

How to:

1. So, have you flattened the chicken to about a centimeter thick? Season them with paprika, thyme, salt and pepper on both sides. Lay them flat on a tray with the skin side under and let stand for 15 minutes.

2. Spread a layer of chopped malunggay on each fillet, then place a ham on top of it.

3. Place the cheese stick on the pointed end of the fillet then roll it until you make something like a log. Place the edge of the fillet under to keep it from un-rolling or secure with a toothpick.

4. Brush the rolls with a bit of olive oil  then bake in an oven for 20 minutes at 180C. Then let it sit inside for 15 minutes more. While that's cooking, let's prepare the sauce...

5. Melt the butter in a saucepan then add the flour. Cook for 2 minutes while stirring regularly.

6. While stirring, slowly add the broth. Stir continuously until the sauce thickens. When thick, add the milk and mix some more to incorporate well. Season with salt and pepper to taste.

7. Take the chicken from the oven and let stand for 5 minutes then slice it into 1.5 cm thickness. Plate your dish by getting a nice wide platter. Pour a layer of sauce on it then arrange the chicken slices prettily on the sauce.

How about you give me a high-five for a dish well done!