La Kitchenette Souris : Chicken Florentine & Apple Cider Rutabaga

Whenever you think of some sort of stuffed chicken, you immediately think it is going to be complicated & time consuming. 

Not so!

This recipe is like a "easy" version of stuffing chicken.... lazy, if you want to call it that. HAHA!

But absolutely delicious & quite healthy, so I definitely recommend you give it a go.

The rutabaga recipe is rather unique, but also very healthy.

It was a bit sharp, so I've changed up the recipe a little & hopefully your's will be a  more mild. 

For those of you that don't know, the rutabaga is part of the turnip family, so you could use any type of turnip to make this recipe & it will turn out just fine! 

♥

Chicken Florentine

5 boneless, skinless chicken breasts

1 package frozen chopped spinach, thawed & drained

(I think about 2 cups)

1/3 pound feta cheese

(I used 3/4 cup)

1 egg, beaten

1 can cream of chicken soup

1/3 cup milk

1/4 teaspoon dried dill

1/4 teaspoon dried oregano

1/4 teaspoon garlic, finely minced

Salt & Pepper to taste

Plain bread crumbs

Pound chicken pieces to about 1/4 inch thickness.

Combine spinach, feta cheese & egg in mixing bowl.

Place a clump of mixture at end of a piece of chicken & roll, as tightly as possible, although it will still be rather loose. 

Place in baking dish.

Repeat with all pieces of chicken. 

In a separate bowl, combine chicken soup with milk until smooth.

Add dill, oregano, garlic, salt & pepper: mix well.

Pour mixture over chicken & sprinkle with bread crumbs.

Bake at 350F for 1 hour, possibly up to an hour and a half to ensure chicken is done all the way through. 

Serve over a bed of rice or noodles. 

♥

Apple Cider Rutabaga

1 large rutabaga (or 2 medium turnips), peeled & diced

Salt & Pepper to taste

1/2 cup butter

1 cup apple cider vinegar

1 cup water

1/2 cup brown sugar

Melt butter with salt & pepper.

Add rutabaga & saute until color starts to change, about 10-15 minutes.

Add cider vinegar & simmer until vegetables are fork tender.

I would say a good hour, at least!
They still remain rather "tough".

Notes:

I intend on trying this recipe again sometime & trying to perfect it a little more.

I am thinking perhaps if one used plain apple cider instead of apple cider vinegar for the "liquid" to cook it in, that would be very delicious.

Like a sweeter side dish.

Leave out the vinegar, water & sugar & just use cider.

Will let you know if I try it & perfect it more.

Meanwhile, feel free to dabble around with it yourself!