Chicken Florentine

Chicken Florentine

I know this recipe exists elsewhere, but I cannot find it, or it does not match this creation, so I am calling it Chicken Florentine. While it might look similar to saltimbocca, there is the addition of spinach and not using mozzarella.  Its a fancy restaurant dish you can easily make at home in a few short steps.


  • 5 ounces fresh spinach
  • 4 thin chicken breast fillets
  • 4 cloves garlic
  • 4 slices prosciutto
  • 4 slices thin sliced mild provolone
  • salt & pepper
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 pinch red pepper flakes
  1. Preheat oven to 400F. In a glass casserole dish, smear bottom with a tablespoon of butter.
  2. In a separate pan, heat olive oil, garlic, salt, pepper and a pinch of red pepper flakes for a few minutes until it begins to gently sizzle.
  3. Add spinach and allow it to wilt to about 50%
  4. Place chicken cutlets in the glass dish, season with salt, pepper and finely grated garlic.
  5. Place spinach on top evenly, and a thin slice of prosciutto.
  6. Cook in oven until the prosciutto starts to dry and become firm.
  7. Add a thin slice of provolone and cook until it is melted as desired.

This can be served with rice, risotto or potatoes any style. I like roasted red potatoes. Simply quarter them, mix with olive oil, salt, pepper, oregano and thyme and cook in the oven for 50 minutes, depending on how brown you like them.

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