RECIPE:

INGREDIENTS	Yield: 1 Order
Florentine Stuffed Chicken Breast, see recipe	1 breast
Roasted Garlic Cream Sauce, see recipe	4 oz.
Vegetable Rice, see recipe	4 oz.

PROCEDURE:

1. Brown rolled chicken breast in butter in hot sauté pan until all sides are golden, approximately 4 minutes. Bake in 350 degree oven until 160 degree internal temperature is reached, approximately 8 minutes.
2. Remove the string from the stuffed chicken. Slice the chicken horizontally in 6 to 8 slices.
3. Mound the rice on the serving plate.
4. Place the sliced chicken around the base of the rice slightly overlapping.
5. Surround the chicken with sauce. Garnish with a fresh basil sprig.

UTENSILS: Saucepot, Spatula, Measuring Cups, Measuring Spoons, Storage Container

EXECUTION TIME: 20 minutes

INGREDIENTS	Approximate Yield: 2 quarts
Prepared Béchamel Sauce	2 quarts
Roasted Garlic Puree	1/2 cup
Valley Sun, Finely Diced Sun Dried Tomatoes	1/2 cup
Fresh Chopped Parsley	2-1/2 tsp.
Salt	1 tsp.

PROCEDURE:

1. Heat béchamel sauce in saucepan.
2. Add roasted garlic puree, salt and sun dried tomatoes. Blend well.
3. Stir in the parsley.
4. Use immediately for Chicken Florentine or cover and refrigerate.

SHELF LIFE: 3 days refrigerated

UTENSILS: Large Sauté Pan, Stainless Steel Mixing Bowl, Storage Container, Measuring Spoons, Scale

EXECUTION TIME: 20 minutes

INGREDIENTS	Approximate Yield: 7, 2 oz. portions
Olive Oil	3 tbsp.
Fresh Spinach	8 oz.
Valley Sun, Triple Diced Sun Dried Tomatoes	6 tbsp.
Ricotta Cheese	3 oz.
Italian Seasoning	1 tsp.
Japanese Bread Crumbs	1 cup
Shredded Mozzarella Cheese	1 cup
Roasted Garlic Puree	2 tbsp.
Grated Parmesan Cheese	2 tbsp.

PROCEDURE:

1. Sauté spinach in olive oil and reserve.
2. Combine remaining ingredients.
3. Stir spinach into cheese mixture.
4. Cover and refrigerate until needed.

SHELF LIFE: 3 days refrigerated

UTENSILS: Measuring Cups, Scale, String, Loaf Pan

EXECUTION TIME: 30 minutes

INGREDIENTS	Approximate Yield: 7 portions
Boneless, Skinless Double Chicken Breast	7, 6 oz. breasts
Florentine Stuffing	1-3/4 cups

PROCEDURE:

1. Evenly spread _ cup of stuffing in the center of the chicken breast. Roll up the breast and tuck in the sides. Tie the stuffed breast together on all sides with string.
2. Place enough rolled chicken breasts in a pan so they fit snugly. A loaf pan works well for this.
3. Cover the chicken and refrigerate on the line until needed.

SHELF LIFE: 3 days refrigerated