Variations and substitutions for Chicken Florentine.

• Mushroom Florentine:
  Add sliced mushrooms to the skillet along with the garlic for an extra earthy flavour.
• Prawn or Shrimp Florentine:
  Swap out the chicken breasts for peeled and deveined shrimp or prawns for a seafood twist on the dish.
• Tofu Florentine:
  For a vegetarian version, replace the chicken with marinated cubed tofu and cook as directed.
• Lemon Florentine:
  Add a squeeze of fresh lemon juice to the sauce for a bright and tangy flavour.

Creamy Chicken Florentine with Sun-Dried Tomatoes.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup chopped sun-dried tomatoes
• 2 cups fresh spinach
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 190°C (375°F).
2. Season the chicken breasts with salt and pepper.
3. In a large skillet, heat the olive oil over medium heat.
   Add the chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
5. Add the heavy cream, grated Parmesan cheese, and chopped sun-dried tomatoes to the skillet. Stir well and simmer for 5 minutes until the sauce thickens.
6. Stir in the fresh spinach and cook until wilted.
7. Return the chicken breasts to the skillet, nestling them into the sauce.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through and the sauce is bubbly.
9. Serve the creamy Chicken Florentine with sun-dried tomatoes over cooked pasta or steamed rice. Garnish with extra Parmesan cheese, if desired.

Baked Chicken Florentine Roll-Ups.

Ingredients:

Instructions:

1. Preheat your oven to 190°C (375°F).
2. Pound the chicken breasts to an even thickness using a meat mallet.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
4. Add the fresh spinach to the skillet and cook until wilted. Remove from heat and let it cool.
5. In a mixing bowl, combine the ricotta cheese, grated mozzarella cheese, grated Parmesan cheese, cooked spinach, salt, and pepper.
   Mix well.
6. Spread the spinach and cheese mixture evenly over each chicken breast.
7. Roll up the chicken breasts and secure with toothpicks.
8. Place the chicken roll-ups in a baking dish and bake for 25-30 minutes until the chicken is cooked through and the cheese is melted and bubbly.
9. Serve the baked Chicken Florentine roll-ups with marinara sauce on the side. Add a side of pasta or a fresh green salad for a complete meal.

Serving suggestions and side dishes for Chicken Florentine.

• Cooked pasta:
  Serve the Chicken Florentine over your favourite Al Dente pasta, such as fettuccine or linguine, for a classic combination.
• Steamed rice:
  Pair the Chicken Florentine with steamed white or brown rice for a simple and satisfying meal.
• Roasted vegetables:
  Serve the Chicken Florentine alongside a medley of roasted vegetables, such as carrots, zucchini, and bell peppers, for a well-rounded dinner.
• Crusty breadsticks:
  Serve the Chicken Florentine with a side of crusty breadsticks for dipping into the creamy sauce.

Conclusion and final thoughts on Chicken Florentine as a weeknight dinner idea.