Over 100,000 meal servings were made with love by our kitchen staff and volunteers in the Daily Bread kitchen and delivered to our member agencies last year!
From soups and stews, to casseroles and single serving meals, our team is committed to providing our agency network and the clients they serve, access to delicious and nutritious meals. One of our favourites is the Breaded and Stuffed Chicken Florentine.
See the recipe below to try at home!
Want to share the meal you’ve made? Make sure to take a picture and post it on social media and tag us @DailyBreadTO!
Ingredients
- 4 skinless, boneless chicken breasts
- 1 cup bread crumbs
- 4 tablespoons fresh grated parmesan
- 2 eggs, whisked
For the filling:
- 1 tbsp oil (or non-stick) cooking spray
- 1 small white onion or shallot, diced
- ½ cup diced red bell pepper
- 2 large cloves garlic, minced or pressed
- 3 cups baby spinach, roughly chopped
- Small pinch salt and pepper
- ½ cup cream cheese
- ¼ cup (4 tbsp) fresh chives, chopped
Cooking Instructions
- Preheat oven to 205c / 400f.
- Mix your breadcrumbs and parmesan in one bowl, whisk your eggs in a second bowl, line a flat baking tray with parchment paper and set all aside.
- For the filling, heat a pan on medium with oil or cooking spray. Add onion, red pepper and garlic to saute for 3 – 4 minutes. Add spinach, salt and pepper, stirring well and consistently for another 2 – 3 minutes or until the spinach wilts. Remove mixture from heat and place evenly on a paper towel to cool and drain.
- In a bowl, mix the cream cheese and chives. Add the spinach mixture when mostly cooled and combine well, setting aside while you prepare the chicken breasts.
- Butterfly your chicken breasts using a knife or flatten them with the flat side of a meat tenderizer, being careful not to tear or create large holes in the breast. If using a tenderizer, place the chicken in a sturdy, resealable plastic bag with a teaspoon of water to prevent it sticking, one breast at a time. Seal the bag and flatten the chicken, then remove and repeat with the rest.
- Lay your chicken breasts out flat, dividing the spinach mixture evenly between them by placing it in the middle of the breasts. Roll the chicken around the filling, tucking in the ends to create a seal.
- Working one breast at a time, gently roll them in the whisked eggs, then transfer to the bread and parmesan mix. Gently roll them in the mix, using your hands to firmly press the bread onto the chicken, coating all sides without forcing the rolled chicken open. Place the chicken seam side down on a baking tray lined with parchment.
- Bake for 10 minutes at 205c / 400f for ten minutes. Reduce the oven heat to 175c / 350f and bake for another 20 – 25 minutes until golden brown and juices run clear.
- Remove from oven and let rest for 3 minutes. Slice on an angle into three pieces for presentation and enjoy!
