Recipes - Poached Chicken Breast Florentine

Made with: Virginia Brand Vidalia Onion Vinegarette salad dressing & Virginia Brand Honey Mustard salad dressing

4 skinless boneless chicken breasts
1 cup chicken stock
1 cup bread crumbs
4 cups spinach, washed, broken in to "bitesize pieces," dried.
2/3 cups shredded cheese
1 cup Virginia Brand Vidalia Onion Vinegarette salad dressing
1 tablespoon Virginia Brand Honey Mustard salad dressing, as glaze.
1 lemon
1 tablespoon parsley
1 tablespoon paprika

Combine breadcrumbs, Vidalia Onion Dressing (set aside ¼ cup), broken spinach leaves and shredded cheese in a mixing bowl. Add enough stock to moisten, set aside for flavors to "marry".

Place chicken on counter and pound slightly until it is an even thickness. Place stuffing in center and roll chicken, tucking in the ends.

Combine remaining stock and remaining dressing, bring to a simmer and place chicken roulades in the pan. Cover and poach.

Chicken will plump and turn white. Brush Honey Mustard over chicken and place under broiler until bubbly and brown.
Let cool for five minutes before cutting. Slice into medallions and dust with paprika and parsley.

Serve with a lemon wedge. Lightly dip wedge in paprika for added color!

(Serves 6)