Chicken Florentine Grilled Cheese
You can never have too many main course recipes, so give Chicken Florentine Grilled Cheese a try. This recipe makes 1 servings with 431 calories, 33g of protein, and 18g of fat each. For $2.4 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe from Gimme Some Oven requires baby spinach, bread, sun-dried tomatoes, and skinless boneless chicken breast. 92 people found this recipe to be yummy and satisfying. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes around 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is outstanding. If you like this recipe, you might also like recipes such as Grilled Chicken Florentine Pasta, THREE CHEESE CHICKEN FLORENTINE, and Three-Cheese Chicken Penne Florentine.
Servings: 1
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
1 handful fresh baby spinach**
2 slices of bread (I used sourdough)
butter
3-4 Arla NaturallyGood Fontina Cheese Slices
Kosher salt and freshly-cracked black pepper
2 teaspoons olive oil
1 small boneless skinless chicken breast*
2 tablespoons roughly-chopped sun-dried tomatoes
Equipment:
frying pan
cutting board
stove
Cooking instruction summary:
Heat oil in a medium saute pan over medium-high heat. While the oil is heating, season the chicken with a generous pinch of salt and black pepper. Add the chicken to the pan and cook for6-8 minutes, turning once, until the chicken is cooked through and no longer pink on the inside. Remove pan from heat, then transferthe chicken to a cutting board and let it rest for 5 minutes. Thenslice it into thin strips.While the chicken is resting, butter one side of each piece of bread.Place one slice (butter-side down) on your prep surface. Layer it evenly with 1-2 cheese slices, followed by the chicken slices, sun-dried tomatoes, spinach, and the remaining slice of bread (butter-side up).Rinse out the saute pan (if needed), then return it to the stove over medium-high heat. Carefully transfer the sandwich to the pan and cook for 4-5 minutes on the first side, or until the bread is toasted and the cheese starts to melt. Carefully flip the sandwich to the other side, and cook for 3-4 minutes or until the bread is toasted.Remove from pan, slice the sandwich down the middle, and serve warm.
Step by step:
1. Heat oil in a medium saute pan over medium-high heat. While the oil is heating, season the chicken with a generous pinch of salt and black pepper.
2. Add the chicken to the pan and cook for6-8 minutes, turning once, until the chicken is cooked through and no longer pink on the inside.
3. Remove pan from heat, then transferthe chicken to a cutting board and let it rest for 5 minutes. Thenslice it into thin strips.While the chicken is resting, butter one side of each piece of bread.
4. Place one slice (butter-side down) on your prep surface. Layer it evenly with 1-2 cheese slices, followed by the chicken slices, sun-dried tomatoes, spinach, and the remaining slice of bread (butter-side up).Rinse out the saute pan (if needed), then return it to the stove over medium-high heat. Carefully transfer the sandwich to the pan and cook for 4-5 minutes on the first side, or until the bread is toasted and the cheese starts to melt. Carefully flip the sandwich to the other side, and cook for 3-4 minutes or until the bread is toasted.
5. Remove from pan, slice the sandwich down the middle, and serve warm.
Nutrition Information:
covered percent of daily need
