Roast Chicken Florentine
Roasts are still a favourite meal with aged care residents, especially on weekends, and chicken meat is widely used across menus. Chicken breast, typically cooked for roasts, can dry out easily and lack moisture. By adding KNORR Concentrated Liquid Stock combined with KNORR Garde d’Or Hollandaise Sauce, moisture and flavour are brought back into the dish, and the sauce can be a new exciting alternative to gravy.
Ingredients
Chicken
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Chicken breast fillets, skin on 10 x
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Baby spinach leaves 500 g
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Onions, brown, diced 2 x
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White wine 150 ml
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Oil 50 ml
Preparation
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Chicken
- Seal the chicken in a pan of oil until browned.
- Place the onions and spinach in a large baking tray and pour over the combined wine, KNORR Garde d’Or Hollandaise Sauce and KNORR Concentrated Liquid Stock.
- Roast in the oven at 160 degree Celsius until the chicken is cooked through.
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To Serve
- Serve with roasted vegetables.
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