There hasn’t been much to blog about lately, as you can tell. Things, for the most part, have been going smoothly. I did want to share this recipe with you because….well…..it was so yummy!!! I love recipes and I love trying new things. This one is definitely a keeper. Stephen said he loved the spinach part so much he could have gone without the chicken!
Chicken Florentine
~serves 4
3/4 cup dry breadcrumbs
1/4 cup grated Parmesan cheese
2 large boneless skinless chicken breasts, cut in half
1/2 cup green onion, sliced
2 tablespoons olive oil
2 tablespoons flour
1 cup low-sodium chicken stock
1 ten-ounce package frozen chipped spinach, thawed and squeezed dry
- Preheat the oven to 350.
- Mix the breadcrumbs and Parmesan. Dip the chicken breasts in the breadcrumbs and cheese mixture to coat lightly. (Save leftover breadcrumb mixture.) Arrange in a baking dish.
- In a saucepan, cook the onion in olive oil until tender. Blend in the flour and cook for 1 to 2 minutes. Stir in the chicken stock all at once. Cook, stirring, until thick and bubbly. Stir in the spinach.
- Spoon the spinach mixture over the chicken and sprinkle with the rest of the breadcrumb mixture.
- Bake, uncovered, for 30 minutes, or until done.
1 serving = 1 breast half
284 Calories
This recipe was found in the book “Cooking with Joy” by Joy Bauer.