Recipes from Wednesday Cook Night – “Chicken Florentine ” Bake with Toasted Pinenuts and Boiled Red Potatoes with Dill Butter

by Nicole Lee

This Wednesday was your run of the mill Wednesday Cook Night with spinach  as a prompt of sorts. I think for the most part I really enjoyed it and from what I understand Scott did too (his plate was clean!). Other than that today is my birthday and I’m getting ready to go out for dinner. I’ll let you know how it goes!

Recipe

Ingredients:

  • 2 boneless, skinless chicken breasts
  • Shallots
  • 1 bag fresh spinach (or more!)
  • mozzarella cheese
  • Small red potaotes
  • chicken broth
  • pinenuts
  • butter
  • fresh dill
  • garlic
  • salt/pepper
Method:
1. Saute diced shallot in butter until nearly translucent.
spinach     cooked spinach
1. Add spinach and cook until soft (but not wilted).
3. Pan fry chicken until nearly cooked in a little chicken broth (to keep moisture) and place spinach/shallot/garlic mixture in bottom of baking pan and chicken on top. Place in 400 degree oven until chicken is nearly cooked through.
boil potatoes     drain potatoes
4. While chicken is baking boil potatoes until they are as tender as you like them and drain.
dill butter     done potatoes
5. Melt butter with chopped fresh dill and toss into cooked potatoes.
pine nuts     toasted
6. Toast pinenuts lightly until light brown and firm.
7. Melt mozzarella cheese over chicken.
8. Serve and enjoy!
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