Chicken Spinach Florentine Rolls
2 large skinless chicken breasts, flattened
1 Chorizo sausage link, loosely chopped
1/2 lb fresh spinach
handful of cilantro, loosely chopped
1 tbsp extra virgin olive oil
1 cup Chardonnay
1/2 cup red onion, chopped fine
4 cloves garlic, minced
1 tsp. fresh rosemary
pine nuts, roasted
salt & pepper to taste
Preheat oven to 350 degrees. In a large skillet over high heat, add olive oil and saute garlic, onion and chorizo for a few minutes. Add spinach, cilantro, rosemary, pine nuts, salt & pepper - stir in and add Chardonnay, cover and let spinach steam for 4 minutes, occasionally stirring.
Oil a medium baking dish and lay flattened chicken breasts down, lightly salt and pepper. Spoon a 1/4" thick layer of the spinach mixture evenly over flattened chicken breasts, then roll up and use toothpicks to secure. Cover baking dish with tin foil and put in oven and bake for 25 minutes, or until chicken is no longer pink.
Presentation suggestions: Remove from oven and slice on the diagonal, lay down medallions onto plate, garnish with pine nuts, capers and cooked asparagus.
1 Chorizo sausage link, loosely chopped
1/2 lb fresh spinach
handful of cilantro, loosely chopped
1 tbsp extra virgin olive oil
1 cup Chardonnay
1/2 cup red onion, chopped fine
4 cloves garlic, minced
1 tsp. fresh rosemary
pine nuts, roasted
salt & pepper to taste
Preheat oven to 350 degrees. In a large skillet over high heat, add olive oil and saute garlic, onion and chorizo for a few minutes. Add spinach, cilantro, rosemary, pine nuts, salt & pepper - stir in and add Chardonnay, cover and let spinach steam for 4 minutes, occasionally stirring.
Oil a medium baking dish and lay flattened chicken breasts down, lightly salt and pepper. Spoon a 1/4" thick layer of the spinach mixture evenly over flattened chicken breasts, then roll up and use toothpicks to secure. Cover baking dish with tin foil and put in oven and bake for 25 minutes, or until chicken is no longer pink.
Presentation suggestions: Remove from oven and slice on the diagonal, lay down medallions onto plate, garnish with pine nuts, capers and cooked asparagus.
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