Chicken Florentine Recipe from the Blue Bayou, Disneyland Park

 
Ingredients

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4 x 7oz chicken breast (with skin)
1 cup Florentine sauce (see below)
3 oz chopped fresh or frozen spinach
3 oz grated cheddar cheese
2 oz cooked and chopped bacon
seasoned salt to taste
2 Tbsp melted butter

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Method

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If fresh spinich is used, it must be blanched.

Preheat oven to 375 degrees.

In mixing, combine spinich, bacon and cheese; set aside. Open chicken breast and sprinkle with seasoned salt. Stuff with spinich mixture. Fold and place seam side down in baking dish. Brush with melted butter and sprinkle outside with seasoned salt. Bake in preheated oven for 20 - 25 minutes.

Top with Florentine sauce and serve over rice.

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Florentine Sauce

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2 tsp unsalted butter
2 tsp flour
3 tsp unsalted butter (room temp)
1 1/2 finely chopped onions
3 sliced medium mushrooms
2/3 cup white wine
1/4 cup chicken broth
2 chicken bouillon cubes
1 cup heavy cream
1 Tbsp diced pimentos
1 tsp chopped fresh parsley
1 tsp chopped fresh chives
1/4 cup fresh lemon juice
salt and white pepper to taste

Yield: 2 cups

Blend together flour and 2 tsp of the butter; set aside.
Saute onions and mushrooms in 1 tsp. butter (do not allow onions to brown).
Add white wine and reduce completely. Add remaining ingredients.
Bring to a simmer and slowly add the flour/butter mixture a little at a time until desired thickness is achieved.
Continue cooking at a simmer for 8 - 10 minutes.