“Why did arti-choke the chicken?”
To make a recipe from a swap, of course…
When I was thinking about participating in the What’s Cooking recipe swap, several things flew through my mind. I thought I was crazy, too gutsy, too inexperienced…I knew that I was in trouble if one of the following happened:
1.) I received a recipe with unfamiliar ingredients
2.) I have no idea how to adapt or change the recipe or
3.) I have never made something similar and therefore have no idea how it tastes to have a basis for comparison.
Despite my gut telling me to run and run far away, I decided that the only way to learn was to practice. So, I committed myself to the swap. When I received my swap recipe for Chicken Florentine Artichoke Bake, my worst fears came true. I was not familiar with all of the ingredients, no idea how to adapt it as I had no idea what the heck it was, and I had never tasted anything similar to it before. All three. Just my luck.
Ever the reseacher, I quickly looked up Chicken Florentine to see what the deal was all about. My game plan was to work from the base up. I learned that Chicken Florentine is dredged in flour, cooked with white wine and cream to make a sauce and served on top of sauteed spinach. That seemed simple enough, but I couldn’t figure out how the artichokes came into play. Then I had an epiphany – read the original blog entry. I read that the Feta cheese worked well with the spinach and artichoke. Then it occurred to me, stuff the chicken with the spinach, artichoke, feta, and provolone cheese. The Monterrey Jack cheese and an additional half of a cup of Provolone was added in to a cream sauce. Needless to say, I surprised myself. I am keeping this dish in my recipe files for when I have company and want something impressive. I know that I won’t be making this dish very often, but it was nice to switch things up, do some research (my favorite), and try something new. When I try this recipe again, I will roll the individual chicken breasts with the stuffing and may try sauteing the artichoke and spinach in butter before stuffing. One thing is for sure – I do not have a history in writing recipes.
In case you want to see the original recipe, please click here.
1 Tbsp. butter, melted
1 clove garlic, minced
1/2 cup Feta cheese, crumbled
1 14-oz. can artichoke hearts, drained and diced
8 oz. dried bow tie pasta
1 teaspoon parsley flakes