Lucille Hoerle Recipe

Chicken Annabella

By Lucille Hoerle hoerlel

I had this at a local restaurant many years ago and loved it. I came home and tried to duplicate it and this is my version. I think it was very close to the dish I had that night.

Recipe Rating:
 25 Ratings
Prep Time:
Cook Time:
Cooking Method:

Blue Ribbon Recipe

Notes from the Test Kitchen:
We loved the presentation of this dish. It is a meal all in itself, so serve it with a simple salad and you're all set!


boneless chicken breast (slightly flattened)
2 Tbsp
olive oil
1 jar(s)
italian style tomato sauce (chunky kind is great)
1 box
thawed and drained chopped spinach
slices of provalone cheese per breast
salt and pepper, to taste
parmesan cheese to taste
1 clove
chopped garlic
1/2 c
dry white wine
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Directions Step-By-Step

Add 1/2 cup white wine to fry pan and poach the chicken breasts until partially done. Meanwhile, saute chopped garlic in 2 Tbsp. of olive oil and add the spinach until cooked. Add tomato sauce to wine but do not cover the chicken. Place 1/3 of the spinach mixture over the chicken and top with provalone cheese. Add grated parm cheese to top and cover pan until cheese melts. Serve with pasta.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: Italian
Other Tags: Quick & Easy, For Kids, Healthy