Chicken Florentine Recipe

Prepare chicken

Preheat oven to 375°F (190°C). Pat chicken breasts dry. Using a sharp knife, butterfly each breast or cut a deep pocket without cutting through. Season both sides and inside pockets with 1 tsp salt and 1/2 tsp black pepper.

Cook spinach-artichoke filling

In a large skillet over medium heat, warm 2 tbs olive oil and 1 tbs butter. Add minced garlic and cook 30 seconds until fragrant. Add the spinach in batches, stirring until wilted (about 3–4 minutes total). Stir in chopped artichoke hearts, lemon zest and lemon juice; cook 1–2 minutes to warm through. Taste and season with remaining 1/2 tsp salt and 1/2 tsp black pepper. Remove from heat and let cool slightly. Stir in half of the Brie (4 oz) torn into small pieces so it partially melts into the filling.

Stuff and sear

Spoon equal portions of the spinach-artichoke-Brie mixture into each chicken pocket. Fold closed and secure with toothpicks if needed. Heat a large ovenproof skillet over medium-high heat and add 1 tbs olive oil. Sear chicken 3 minutes per side until golden-brown. Remove skillet from heat.

Bake

Top each seared chicken breast with remaining Brie slices (about 2 oz per breast). Pour 1/2 cup chicken stock or white wine into the pan (around the chicken) to create a moist baking environment. Transfer skillet to the preheated oven and bake 12–16 minutes, or until internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent with foil to rest 5 minutes.

Make quick pan sauce

Place skillet back on medium heat. If there are fond bits, deglaze with the pan juices and simmer. If you prefer a thicker sauce, mix 1/2 tsp cornstarch with 1 tbs cold water and whisk into liquid; simmer 1–2 minutes until slightly thickened. Taste and adjust seasoning. Spoon sauce over rested chicken and sprinkle with chopped parsley.

Cook potatoes in a large pot of salted cold water. Bring to a boil and simmer until tender when pierced, about 12–15 minutes. Drain well and return to the hot pot to dry for 1–2 minutes over low heat.

Warm milk, cream, and 2 tbs butter in a small saucepan or microwave until hot but not boiling. Mash potatoes with a potato masher or ricer until mostly smooth. Stir in cream mixture, cream cheese, shredded cheddar and grated parmesan. Season with 1 tsp salt and 1/2 tsp black pepper. Adjust consistency with a little extra milk if needed. Keep warm until serving.

Bring a medium pot of salted water to a boil. Add green beans and blanch 3–4 minutes until bright green and just tender. Drain and immediately plunge into ice water to stop cooking. Drain again and pat dry.

In a skillet over medium-low heat, combine 2 tbs almond butter, 1 tbs olive oil, 1 tsp soy sauce, and 1 tsp honey. Warm and whisk until smooth and glossy. Add the blanched green beans and toss to coat, cooking 2–3 minutes until heated through. Season with 1/2 tsp salt and 1/4 tsp black pepper. Transfer to a serving dish and sprinkle with toasted slivered almonds, if using.