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Welcome to Cap'n Ron's, Stuffed Chicken Florentine.

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Stuffed Chicken Florentine

Moist chicken and a creamy filling made this a terrific meal. Served along with my version of Puttanesca, it was terrific. You'll be a hero (or heroin) to your guests when you serve them this Stuffed Chicken Florentine

Although this takes a bit of time to put together, it's really easy to do it up to the baking as early as a full day ahead of time. This makes it real easy when you're trying to get dinner on the table. All you've got to do it bake this chicken, and make the Puttanesca.

I spent some time with a buddy, J.S., in Anderson, SC a couple of weeks ago, working on his boat. We made this at his house for dinner one night. I've adapted this recipe from the one we made there. Thanks Jim.

I know, I'm pretty much a purist on using great ingredients, and I use the sawdust look-a-like parmesan cheese in my breading mixture, and Ricotta mixtures. It mixes better than fresh with the breading, without clumping up, and it doesn't melt when you fry it. For the ricotta mixture, it absorbs some of the moisture form the cheese. As an added benefit, it's pretty salty, so you don't need to add any salt to these mixtures.

I served this with my version of a Puttanesca which added both color, and carbs to the meal. The acid in the olives and lemon juice made it taste nice and light while giving the diner that nice full feeling.

Filling

1 Small Box Frozen, Chopped Spinach
1 Pound While Milk Ricotta Cheese
1 Cup Parmesan Cheese, not fresh
1/2 Cup Finely Shredded Mozzarella Cheese, optional
3 Large Chicken Breasts

Breading
2 Large Eggs
2 Tablespoons Milk
1 Cup Flour
1/2 Teaspoon Butt Kickin' Spice Blends, Italian Seasoning
1 Cup Seasoned Bread Crumbs
1/3 Cup Parmesan Cheese
1 Tablespoon Butt Kickin' Spice Blends, Italian Seasoning
Vegetable Oil, for frying

1. The Filling

If you forgotten to thaw out the spinach, you can do as I did. Place the frozen spinach in a Teflon pan, turn the heat to medium / low, and cover. 5-10 minutes later the spinach will be thawed.

2. Mix the spinach with the cheese, parmesan cheese, and the optional mozzarella cheese. The mozzarella cheese will make for a creamier finished product.

3. Mix the spinach with the cheese, parmesan cheese, and the optional mozzarella cheese. The mozzarella cheese will make for a creamier finished product.

4. It should be fairly dry. The parmesan cheese will soak up any excess moisture from the Ricotta.

Stuffed Chicken Florentine, Prepping and Stuffing Chicken Picture

5. Prep the chicken by first rinsing it under cold water. Dry it before continuing.

Slice the chicken to make it thinner. To pound it thin, place each half breast between 2 plastic storage bags, and pound with a meat mallet until each piece is a little thinner than 1/4".

Coat each pounded piece of meat with the filling, roll up, and secure the end with a toothpick.

6. Place the eggs into a small bowl, whisk, then add the milk, and whisk again until smooth. Adding the milk makes a thinner batter, and helps to emulsify the eggs.

Mix up the flour with the Italian Seasoning, and the Bread Crumbs with the parmesan cheese, and the seasoning.

7. Dip one chicken roll in the flour, shake off any excess, then dip in the egg mixture being sure to coat the ends. I do this with my left hand, as this one will become the "wet" hand. Place it in the bread crumb mixture.

Use your right hand to coat the roll with the bread crumbs, being sure to coat the ends. Coating the ends will help to keep the chicken crispy by keeping any oil from going into the interior of the roll.

8. Place about 3/8" of vegetable oil in a large fry pan, and preheat until the oil is about 325 degrees. Too high, and you'll risk burning the outside. Don't crowd the pan, and turn them so they brown and crisp evenly.

9. Place them on a parchment lined sheet pan, and cook for about 20 minutes in a pre-heated oven, for 20- 25 minutes.

10. You can do all of the above without baking them well ahead of service, just cover and refrigerate until your ready to bake. I did these the day before to make it a lot easier to cook dinner. I had plenty of time to prep the Puttanesca so I could cook it while the chicken rolls were cooking. The only thing you'll do different is cook the Chicken for 30 minutes instead of the 20 minutes shown above.

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Stuffed Chicken Florentine

The Italian Blend of spices is a big diversion from my normal spice blends. You'll love it's flavor.

ORDER SOME TODAY!

Leftovers

1. If you've got any leftovers, put them in plastic containers, then place in the refrigerator.

2. They are easily re-heated in a 350 degree oven for about 10 minutes. They'll be a little dryer, but, otherewise will taste great.

3. You'll deffinately have leftover Riccotta Filling, and it'll make a great Bruchetta for an appetizer.

4. If you've got any leftover Puttanesca, you can heat it in a small pot, of teflon frying pan along with some of the leftover Riccotta mixture. You'll have a nice creamy lunch, with plenty of flavor.