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Chicken Florentine

Thrifty.Chef's picture
  Chicken thighs/Chicken drumsticks 2 1⁄2 Pound
  Fresh spinach 10 Ounce (1 Package)
  Butter/Margarine 6 Tablespoon
  Garlic 3 Clove (15 gm), peeled and minced
  Fine dry bread crumbs 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)

1. Skin the chicken while you bring 1 quart of lightly salted water to a boil in a 12- or 14-inch skillet. Add the chicken and simmer, covered, for 20 minutes.
2. Preheat the broiler. Trim the spinach of coarse stems and blemished leaves, and wash it. Melt 3 tablespoons of the butter in a 4-quart saucepan, add the garlic, and cook, uncovered, over moderately low heat for 1 or 2 minutes, or until golden but not brown. Add the spinach and cook stirring, until it is just limp—4 to 5 minutes. Transfer the spinach to a buttered 9"x9"x2" flameproof baking dish.
3. Remove the chicken from the water, pat it dry with paper toweling, and place it on top of the spinach. Melt the remaining 3 tablespoons of butter, combine with the bread crumbs
and cheese, and sprinkle the mixture over the chicken. Broil 4 inches from the heat until the chicken is golden brown—about 3 or 4 minutes.

Recipe Summary

Difficulty Level: 
Side Dish

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