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Quote from Ciao Italia :
“Anything  alla fiorentina,  meaning Florentine style, usually signifies that spinach is in the dish”.
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If  you wonder why I put this quote at the beginning of this post, the answer is simple:
“Petti Di Pollo Alla Fiorentina” is traditionally (originally?) prepared by stuffing a chicken breast with a mixture of chopped blanched spinach and grated cheese, then sauteed in fat or baked in the oven.
While this can be a very enjoyable variation, I have seen many other ones, some even just grilled, served with or without any spinach. This was actually in  Florence  some years back, when Maria and I visited a fancy restaurant off the beaten track and I ordered a  “Bistecca Alla Fiorentina”  for myself (beef-heaven on earth) and Maria ordered the “Pollo Alla Fiorentina”, which was presented as a simple grilled chicken breast served on a bed of spinach.
As for the reason I prepare my version the way I do is simply because I feel it is a far more tasty and juicy version of the widely touted as  original version  of “Petti Di Pollo Alla Fiorentina”.
Coating the chicken allows the breast to stay very most while you can cook the meat to just being done, while if you stuff the breast and then cook it, by the time the stuffing is heated to a safe temperature, the breast will be much too dry.
So, as usual, while I don’t claim that my version is the “Original”,  I strongly believe that it is the improved version of a venerable, classic dish 🙂
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Bon Appetit !   Life is Good !
(Controversial, sometimes) 😦 🙂
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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