lou's chicken florentine
(1 rating)
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This is my original recipe fashioned after a veal dish I use to order at Franco's Restaurant in Wrentham, MA. Miss that restaurant.
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(1 rating)
yield
4 serving(s)
prep time
20 Min
cook time
45 Min
Ingredients For lou's chicken florentine
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4chicken breast filets
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1/4 cflour, for dregging
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2eggs, beaten
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1/2 cbread crumbs, italian style
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1 tspgarlic powder
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salt and pepper, to taste
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10 ozspinach, frozen
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4garlic cloves, minced
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2 mdfresh tomatoes, sliced
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8fresh basil leaves
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1 cmozzerella chese, shredded
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olive oil, drizzle
How To Make lou's chicken florentine
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1Season chicken with salt, pepper, and garlic powder. Dredge chicken in flour, then beaten eggs, then bread crumbs. Saute in large frying pan in olive oil until browned on both sides. Remove from pan and place in baking dish.
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2In the meantime, saute fresh garlic in butter for about 1 minute. Add well drained spinach, salt and pepper, and continue to cook for about 3-5 minutes longer. Top each chicken piece with a mound of spinach, top spinach with fresh tomatosslices, basil leaves, then drizzle with olive and top with mozzarella cheese.
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3Bake at 350 degrees for about 45 minutes.
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