Recipe: Chicken Florentine

Hi Chris,

This looks like the recipe you describe only it doesn't call for rolling the chicken breasts. If you want to roll them up, pound the chicken breasts so they're flat and even. place some of the cooked spinach and cheeses on each breast and roll them up. You can secure them by tieing with cotton string, a skewer, or toothpicks (remember to remove before serving). Then saute them as the recipe says below (you don't have to dip them in egg). Proceed with the recipe from there. If you want the sauce thicker you can let it simmer a bit after you add the broth to reduce it. Regarding the sauce, I've seen similar recipes where you pour the sauce over the chicken before you put it in the oven to bake. And another recipe with almost the same ingredients calls for cooking the chicken on top of the stove until done (no baking) basting with the sauce while it's cooking.

If you have a chance let us know how it turns out!

Chicken Florentine
Makes 3-4 servings

4 boneless chicken breasts
1/4 cup flour
1 tsp. salt
2 eggs, beaten
2 tbsp. vegetable oil
10 oz. pkg. frozen spinach, chopped
1 tbsp. butter or margarine
2 oz. Parmesan cheese
4 oz. Mozzarella cheese, sliced

Sauce:
1/3 cup white wine
Juice of 1/2 lemon
1/2 cup chicken broth

Dredge chicken in salted flour. Dip in egg.
Saute in oil 10 minutes on each side.
Cook and drain spinach. Top with margarine.
Place chicken in 9x13 inch baking dish.
Top each breast with spinach.
Top with Parmesan cheese and then Mozzarella.
Bake at 350 degrees for 35 minutes or until done.
Remove chicken to heated platter, keep warm.

Make Sauce:
Add wine and lemon juice to pan you sauteed the chicken in.
Simmer and scrape until liquid is 1/2 gone.
Add chicken broth; stir and simmer 2 minutes.
Pour over chicken or serve separately.

Happy Cooking!

Betsy
recipelink.com