Ingredients for Pecan Crusted Chicken Florentine
- Boneless Skinless Chicken Breasts
- Butter
- 1/4 cup finely chopped shallots
- Garlic Cloves
- 10 ounces fresh spinach
- Key Lime
- Sun Dried Tomato
- 1/4 teaspoon grated nutmeg
- Gouda Cheese
- 1 large egg white
- Fine Breadcrumbs
- 1/2 cup pecan halves
- 1/4 cup grated Asiago cheese
- Ground Cayenne Pepper
- Salt and pepper to taste
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How to Make Pecan Crusted Chicken Florentine
- Preheat oven to 375°F (190°C). Lightly grease a 9x9 inch baking dish.
- Place each chicken breast between two sheets of plastic wrap or in a zip-top bag. Using a meat mallet, pound each chicken breast to 1/4 inch thickness.
- Set aside.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Sauté 1/4 cup finely chopped shallots and 2 cloves minced garlic until softened and translucent (about 3-5 minutes). Add 10 ounces fresh spinach, 1 tablespoon lime zest, 2 tablespoons lime juice, 1/2 cup oil-packed sun-dried tomatoes (drained), 1/4 teaspoon grated nutmeg, salt, and pepper to taste. Cook until spinach wilts (about 2-3 minutes).
- Divide the spinach mixture evenly between the two chicken breasts. Top each with 2-3 strips of 4 ounces of Asiago cheese, sliced lengthwise.
- Roll up each chicken breast tightly, starting from the short end. Secure with toothpicks.
- Pat the chicken rolls dry with paper towels.
- In a blender, grind 1/2 cup pecan halves into a fine meal.
- In a shallow dish, combine 1 cup breadcrumbs, ground pecans, 1/4 cup grated Asiago cheese, 1/4 teaspoon cayenne pepper, salt, and pepper.
- In a separate shallow dish, whisk together 1 large egg white and 1 tablespoon water.
- Dip each chicken roll into the egg white mixture, ensuring it's fully coated. Then, roll in the breadcrumb mixture, pressing gently to adhere.
- Place the breaded chicken rolls in the prepared baking dish.
- Cover the dish and refrigerate for 4-6 hours (or overnight).
- Remove from refrigerator 30 minutes before baking. Uncover and bake for 30-40 minutes, or until the chicken is cooked through and the breading is golden brown.
- Let rest for 5 minutes before slicing into even pieces and serving.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
20g
Fat
38g
Carbs
6g
