Devin’s Chicken Florentine Altered From Dad’s Recipe
Why I Love This Recipe
My father shared this recipe with me and has been one of my favorite meals he prepares. I love chicken, and I love to help him prepare it. Chemistry information: the chicken, garlic, and spinach are all heterogeneous mixtures, while the cheese, chicken broth, and olive oil are homogeneous mixtures. The salt, is a pure substance (NaCI). The physical changes that occur while cooking include the food heating up in the oven, and the cheese melting. The color change on the bottom of the garlic, and the softening of the spinach are chemical changes.
Submitted by: "Devin R"
Ingredients You'll Need
1 chicken breast, skinless and boneless, pounded thin
2 cloves garlic, minced
1 Tbsp. olive oil
1/2 cup chicken broth, low-sodium
1 cup spinach, steamed
1 slice provolone or mozzarella cheese
Pinch of salt
Preheat oven to 400 degrees. In an ovenproof skillet on the stovetop, sauté garlic in olive oil and broth. Cook until soft, but not brown. Add chicken breast and cook until done. If pounded thin enough, it should just take a couple of minutes per side (don't panic if it's a little underdone; it's going in the oven later). Sprinkle the salt lightly across the each chicken breast. Remove skillet from stove and pile spinach on top. Then, place cheese on top of spinach. Put pan in oven until cheese melts, then serve. Put chicken on plate and drizzle pan broth over as sauce. This recipe is pretty low-carb, so you might serve it with whole-grain pasta if you're not watching your carbs.