Login to Save Like

Ingredients

Chicken Florentine:

• 1 pound fresh spinach, soaked and washed well
• 8 (6-ounce) boneless chicken breasts, skin on
• 1 ounce blue cheese
• 2 tablespoons ricotta cheese
• 1 tablespoon grated Parmesan
• 1 tablespoon lemon zest
• 1 tablespoon white wine
• 2 tablespoons olive oil
• Salt and pepper

Vegetable/Potato Hash:

• 1 pound thin asparagus, trimmed, blanched and cut into 1/4 to 1/2-inch pieces
• 1/2 cup grapeseed oil
• 1 large red onion, diced
• 2 small zucchini, diced into 1/4 to 1/2-inch pieces (place diced zucchini on paper towel to absorb moisture)
• 1/2 pound white potatoes, diced into 1/4 to 1/2-inch pieces (place diced potatoes on paper towel to absorb moisture)
• 1/2 pound sweet potatoes, diced into 1/4 to 1/2-inch pieces (place diced potatoes on paper towel to absorb moisture)
• 2 ounces blue cheese

Description

Food Network Invites You To Try This Chicken Florentine With Spring Vegetable And Double Potato Hash And Red Wine Demi-Glace Recipe From Robert Irvine.

Food Network