Love Overflowing

Chicken Florentine

on July 29, 2009

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

  1. Preheat the oven to 350.
  2. 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.
  3. 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.
  4. Spoon the spinach mixture over the chicken and sprinkle with the rest of the breadcrumb mixture.
  5. 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.


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