Chicken and cream cheese Florentina

Recipe from: 7/28/1993 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • 4
    chicken breast fillets
  • 1
    lemon, juice
  • 100
    smooth cottage or cream cheese
  • 5
    cloves garlic, crushed
  • 45
    chopped parsley
  • salt and milled black pepper
  • 8
    spinach leaves, lightly steamed
  • 750
    chicken stock
  • 1
    onion, sliced
  • 2
    bay leaves


Clean chicken with a damp cloth and flatten slightly with a mallet. Squeeze lemon juice over chicken. Mix cheese, garlic, parsley and seasoning together well. Place each chicken breast on a spinach leaf. Divide cottage cheese mixture between breasts, roll up and secure each with a toothpick. Poach in stock to which the onion and bay leaves have been added, for about 10 minutes, or until cooked. Remove from stock with a slotted spoon. Roll breasts in remaining spinach leaves and serve with strained pan juices. TOTAL KILOJOULE COUNT: 4 915 kJ (1 175 Cal). A portion: 1 230 kJ (295 Cal).

Read more on: poach  |  poultry


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