This Filipino Florentine recipe is a fun twist on a classic! I got the idea from a friend, whose Lola used to make something similar. It's a surprisingly simple dish to make, yet bursting with flavor. It's comfort food at its finest— creamy, savory, and oh-so-satisfying.
The beauty of this recipe lies in its adaptability. You can easily customize it with your favorite vegetables, or even try different protein—shrimp, anyone? Or even tofu, for a vegetarian option! The possibilities are endless—don't be afraid to experiment!
Required Equipments
- Large skillet
- Mixing bowls
- Wooden spoon
- Whisk
- Baking sheet
- Oven
Filipino Florentine: Frequently Asked Questions
Filipino Florentine
A delectable and surprisingly simple dish combining tender chicken breast, wilted spinach, and a creamy egg mixture—a delicious Filipino take on a classic Florentine.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). This is crucial for perfectly cooked, tender chicken.
- In a large skillet, heat a tablespoon of olive oil over medium heat. Don't rush this step; let the oil get nice and hot.
- Add your diced chicken breast to the skillet. Cook until lightly browned on all sides. Season generously with salt and pepper—don't be shy!
- Remove the chicken from the skillet and set it aside. This gives the chicken a chance to rest and prevents it from drying out.
- In the same skillet, add another tablespoon of olive oil. Sauté your finely chopped onion and garlic until softened and fragrant. About 5 minutes should do it.
- Add your chopped spinach to the skillet. Stir frequently until it wilts. This won't take long – maybe 3-4 minutes. If you're using fresh spinach, you'll see it reduce significantly in size.
- In a mixing bowl, whisk together 2 large eggs, 1/4 cup of all-purpose flour, 1/4 cup of milk, salt, and pepper. Whisk vigorously until you get a smooth batter. I like to add a dash of nutmeg for an extra layer of flavor, but it's optional.
- Pour your egg mixture into the skillet with the spinach and onion mixture. Stir gently to combine everything.
- Once the egg mixture starts to set around the edges, gently layer the cooked chicken on top. I like to nestle it nicely in the center.
- Carefully transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the top is lightly golden brown and the chicken is cooked through. Keep an eye on it to prevent it from burning.
- Once baked, remove the skillet from the oven and let it rest for 5 minutes. This is important. Rushing this step might result in a messy presentation.
- Carefully slide the Filipino Florentine onto a serving plate. I like to garnish it with a sprinkle of freshly grated parmesan cheese, but that's totally up to you!
- Serve immediately and enjoy! Pair it with some steamed rice for a perfect meal. Mmm, delicious!
📝 Notes
- For extra flavor, consider adding a pinch of nutmeg to the egg mixture.
- If you prefer a richer flavor, use heavy cream instead of milk.
- Don't overcrowd the skillet when cooking the chicken; it's better to do it in batches if necessary to ensure even browning.
- Adjust cooking times as needed, depending on the thickness of your chicken breast and your oven's temperature. It's always a good idea to use a meat thermometer to ensure the chicken is fully cooked (internal temp of 165°F).
🍎 Nutrition
Calories: 350kcal
Protein: 25g
Fat: 18g
Carbohydrates: 15g
Fiber: 3g
Calcium: 80mg
