Always a classic, always a crowd pleaser.
Just like lasagna, I prefer to stuff my chicken with a cottage cheese mixture instead of ricotta, or other stronger flavored or stringy cheese.
The trick with this one is to make the incision as small as possible while maximizing the volume of the pocket. Also, try not to make an holes in the pocket! It takes practice, but in the end, it’s still delicious!
Stuffed Chicken Florentine with Caramelized Onions
- 1/2 cup cottage cheese
- 1/4 cup grated Parmesan cheese
- 1/4 thawed and drained frozen spinach
- house seasoning
- salt and pepper to taste
- 4 chicken breasts
- 1 large onion sliced into rings
- Mix first 5 ingredients in small bowl
- Cut pockets into each chicken breast so that the opening is small, but the pocket is as large as possible
- Stuff the chicken with as much of the cottage cheese mixture as you can without it exploding. Use a tooth pick to keep closed if necessary
- Season both sides of chicken breast with house seasoning and cook in pan with a little bit of extra virgin olive oil over medium high heat for about 5 minutes on each side, or until thoroughly cooked
- Remove chicken and add onions. You can add more olive oil to the pan to try and scrape up the bits left from the chicken.
- Plate chicken then onions on top