Chicken Florentine

In an attempt to find yummy recipes that fit the diet we are currently one - we redesigned a chicken florentine recipe...it was SO yummy that we put it on the menu for a second week in a row! This is an easy, must try!

Chicken Florentine






Chop red peppers into tiny pieces (about the size of pimentos). I used 1 1/2 peppers because we had a half that needed using, but it wasn't enough. 1 would probably be fine though.

Layer fresh baby spinach into a baking dish with the red peppers. We use a round, glass baking dish. The spinach will cook down a lot, so pack in as much as you can (if you like spinach as much as we do!). The layers go: spinach, red pepper, spinach, red pepper, sprinkle of feta cheese, spinach, red pepper, spinach, red pepper, sprinkle of feta cheese.













Trim fat from five, boneless chicken thighs. Lay the chicken pieces on top of the spinach layers. The five pieces are enough to completely cover the top of the baking dish, basically sealing in the spinach layers. Spinkle the chicken with seasoned salt.











Cover the baking dish with foil and bake at 375 for 50-60 minutes (or until the chicken is done), uncovering the dish for the last 20 minutes.










The spinach will cook down to almost half the size and there will be LOTS of yummy juice. Serve over rice or eat as is. This serves 3 to 4.